Baking Club

 On jullov we had an impromptu baking club using pineapple! Bakers made upside down pineapple cake!

We adapted this recipe from king arthur flour and made them smaller by using a cupcake tin!
For this recipe, one will need two bowls, one for the topping and one for the batter.

Topping:

• Pineapple from a can,
• 1/2 cup brown sugar,
• 1/4 cup butter,
• 1 gram cinnamon
• 1 gram ground ginger

Cake batter:

• 45 grams butter
• 3/4 cup sugar
• 1 large egg
• Pinch of salt
• 5 grams baking powder
• 1 teaspoon vanilla powder
• 1 1/3 cup flour
• 1/2 cup milk

Instructions:

• Preheat the oven to 180 degrees Celcius.
• For the topping, melt butter in the microwave and mix in the brown sugar, cinnamon, and ginger.
• For the cake batter, mix the butter and sugar until creamy. Add in the egg, salt, baking powder, and vanilla. Then add the flour in parts and the milk in two parts until everything is mixed.
• Spoon in some pineapple into the cupcake tins and then some of the topping. Cover with the cake batter.
• Put in the oven for 20 minutes and check with a fork if it is cooked through. Take out when cool and flip over so the pineapple is on the top!