𝐀𝐝𝐯𝐞𝐫𝐭𝐢𝐬𝐞𝐦𝐞𝐧𝐭

Preheat oven to 200° and lower it to 180° as soon as we put the cake in.

Ingredients

• 1 1/2 cup flour
• 1 1/2 sticks butter
• 1/3 muscovado sugar
• 3/4 brown sugar
• 2 eggs
• 1/3 cup milk
• 1/3 cup syrup
• 4 slices pineapple in syrup

to taste cherries

• 1 1/2 teaspoons baking powder
• 1 1/2 tablespoons vanilla essence

Preparation

• We begin by greasing the mold that we are going to use only with butter and since it is perfectly greased we reserve it.
• We melt half a stick of butter in a pan and once it is completely melted we add the third of a cup of muscovado sugar, stir for half a minute and remove it from the heat.
• We immediately added it to the mold and spread it throughout the base.
• Right there we arrange the pineapple slices and the cherries, the amount is to your liking, since we have it ready we reserve it while we prepare the cake mixture.
• On the other hand, add 1 stick of melted butter and 3/4 cup of sugar to a large container, beat them for 1 minute.
• Right there we add the 2 eggs, the milk, the syrup, the vanilla essence and continue beating for another minute.
• In the same container we add the previously sifted flour and baking powder and continue beating until perfectly integrated. (you should not overbeat)
• Once the mixture is ready, we add it to the mold right in the center and distribute it evenly. We move the mold a little in case there are bubbles inside and now we bake it at 180° for 40 to 50 minutes.
• Mine took 45 minutes but this will depend on each oven since we removed it from the oven and let it rest for 5 to 10 minutes.
• After this time, we use a stick or knife around the entire contour to be able to unmold it.
• Immediately we put a plate or tray on top of the mold and in a single movement we turn the mold over.
• We lift the mold and look, nothing more than beautiful, it looks delicious.
• And voila, this is how the Pineapple Flipped Cake looks.