A cupcake with canned pineapples is sure to please all lovers of homemade baking. You can take with you to work and surprise your colleagues, and why not.
Moreover, it is not difficult to prepare, and the dough for the base can be different. But before you start making the dough, you need to prepare a baking dish and pineapples.
Any shape can be used, I have a round one with a diameter of 28 cm. The bottom and sides of the mold must be generously greased with butter; a piece weighing about 30 grams is required. Then sprinkle with sugar. Now you can put the pineapple rings into the mold.
I use pineapples not the ones in the sugar syrup, but in my own juice. Due to the fact that the mold is generously oiled and sugar is added during baking, pineapples will juice out and caramel will form at the bottom. It is not necessary to use sliced pineapples, the slices are fine for this cake too.
In the center of each ring, I put a pitted frozen cherry for color (this is optional).
Now you can start preparing the test.
Ingredients:
- Flour 390 grams
- Sour cream 300 grams
- Eggs 4 pcs
- Sugar 160 grams
- Peel of one orange
- a pinch of salt, 1.5 tsp. baking powder
- Melted butter 50 grams
In a bowl I combine, first all the liquid ingredients, mix well.
Then I add flour and mix well, you should get a smooth, homogeneous dough.
If the dough suddenly seems thick, then you can add the juice of half an orange. Then the dough must be carefully distributed over the pineapples, filling all the free space between them, and then all the remaining dough.
Put the pineapple mold and the dough in an oven preheated to 180 degrees for 1 hour. Readiness must be checked with a wooden toothpick.
When the pie is removed from the oven, let it stand for about 10-15 minutes and then gently turn onto a serving plate. You can sprinkle with powdered sugar or coconut.
You can eat such a cake both warm and cold, and it will be delicious anyway, I promise!)
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