PINEAPPLE UPSIDE-DOWN CAKE ½ cup + 6 tbsp (215 ml) butter, divided, plus more for buttering pan 1 cup (250 ml) golden sugar ¼ cup (60 ml) Luxardo Maraschino Originale, divided ½ × 1 medium sized pineapple, peeled, cored and thinly sliced 1½ cup (375 ml) cake and pastry flour 1¼ tsp (6 ml) baking powder ½ tsp (2.5 ml) salt ⅓ cup (80 ml) sour cream, room temperature 3 tbsp (45 ml) milk, room temperature 1 tsp (5 ml) vanilla extract 2 In a small saucepan over medium heat, melt ½ cup (125 ml) butter with golden sugar and 2 tbsp (30 ml) Luxardo Maraschino, and cook until sugar has dissolved. Pour butter and sugar mixture into bottom of cake pan and spread evenly. Arrange pineapple slices on bottom of pan and put in refrigerator to set. 3 In a medium bowl, sift flour, baking powder and salt, and set aside. In a separate medium bowl, mix remaining 2 tbsp (30 ml) Luxardo Maraschino, sour cream, milk and vanilla extract, and set aside. 4 In a large mixing bowl, with a handheld electric mixer or a stand mixer fitted with a paddle attachment, beat remaining 6 tbsp (90 ml) butter on high until smooth and creamy, about 1 minute. Add granulated sugar and beat until light and fluffy, 1 to 2 minutes. 5 With mixer on medium, add eggs one at a time, mixing well after each addition and scraping down bowl periodically. Mix until fully combined. 6 Turn mixer to low and mix in dry ingredients in 3 parts, alternating with liquid ingredients and mixing after each addition just until incorporated. You will start and end with dry ingredients. Do not overmix. Scrape down bowl as needed. 7 Remove cake pan from refrigerator and pour cake batter into it. Smooth out with a spatula. ¾ cup (180 ml) granulated sugar 2 large eggs, room temperature 1 Preheat oven to 360 F (180 C). Butter sides of a 9-in (23 cm) round cake pan. 8 Bake for about 45 minutes, or until a wooden skewer inserted in centre comes out clean or with only a few crumbs. Cool cake at room temperature until no longer warm. Run a knife around

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