Upside-Down Cake with Pineapple
- pineapple - 12 slices, canned
- butter - 4/5 cup (200 g)
- brown sugar - 1 3/4 cups
- flour - 2 cups
- eggs - 2
- milk - 2/5 cup (100 ml)
- vanilla - 1
- baking powder - 2 tsp
- nutmeg - 1/4 tsp
- salt - 1 pinch
- oil - 2 tbsp
- strawberries - 10
Drain out the syrup from the pineapple slices but save it. Dry the pineapple slices with napkins. Heat half of the butter in a pan, add 1 cup of brown sugar and bring to a boil whilst stirring nonstop.
Pour it out into a tray, covered with baking paper such that it hangs out of it. Be sure to have the baking paper smeared thoroughly with oil. Once you have poured in the caramel, arrange the pineapple slices on top.
Mix the flour with the salt, nutmeg and baking powder. Add half of it to the egg mixture and stir. Pour in the milk and half a cup of pineapple syrup. Add the remaining half of the flour mix and mix everything together.
Pour this dough over the pineapples and bake 40 min. at 356°F (180 °C). Cool the cake and carefully flip it upside down into a large plate. Remove the paper and after it has cooled, decorate the cake with strawberries.