Screw Pine Cake Recipes

PINEAPPLE UPSIDE-DOWN CAKE FROM SCRATCH

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch diameter, 2 1/2-inch tall round cake pan.
• Stir brown sugar and melted butter together in a bowl. Spread evenly over the bottom of the prepared cake pan. Place pieces of pineapple on top of brown sugar mixture and around the outer edge of the pan, all facing the same way. Place 2 pieces in the center. Place a cranberry between each pineapple piece.
• Beat white sugar and softened butter together using an electric mixer in a bowl until light and fluffy. Add eggs, one at a time, beating well and scraping the sides of the bowl after each addition. Pour in baking powder, vanilla extract, almond extract, cinnamon, and salt. Mix well.
• Add 1/2 cup flour and 1/4 cup milk to batter at a time, mixing well after each batch until thoroughly blended.
• Pour batter over pineapple slices, making sure batter gets between them. Spread and smooth batter using an offset spatula.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes.
• Remove cake from the oven and let cool on a wire rack for 15 to 20 minutes. Run a knife around the edges of the cake to loosen. Place a plate over the cake pan and quickly invert, waiting a few seconds for it to fall if it doesn't immediately separate from the pan.

SCREW PINE CAKE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line one 13x9 inch pan with a greased cake sheet.
• Beat eggs and sugar together until creamy. In a separate bowl, mix ovalette, butter, and coconut milk. Add into the egg mixture and continue mixing until ingredients are blended well. Stir in the sifted flour and salt. Mix well.
• Separate batter into 2 bowls. Mix one bowl with the pandan paste and the green food coloring , making sure that the color is stirred in well. Pour 1 to 2 soup-ladle scoops of green cake mixture onto pan. Even it out so that the mixture covers the base of the pan
• Pour 1-2 soup-ladle scoops of green cake mixture onto pan. Even it out so that the mixture covers the base of the pan. Bake it in a 400 degrees F (200 degrees C) oven until the top is brown. Take it out of the oven, prick the top gently with a fork and brush some butter over the top. Pour 1-2 scoops of the 'normal' colored cake mixture on top of the first layer. Spread evenly.
• Change your oven setting so that you're using the upper fire only (broiler). Increase temperature to 450 degrees F (230 degrees C). Bake the second layer till the top turns brown. Repeat the above procedure, alternating the colors each layer, until there is no cake mix left.
• Let cake cool and cut and serve in finger-size portions. (I do not recommend that this cake be eaten in chunks because it is very rich and high in cholesterol). Refrigerate any uneaten portions. Cake keeps well for 2 weeks if refrigerated. Thaw it for about 1/2 hour before eating.

PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350 degrees. In the bowl of a mixer fitted with the whisk attachment, beat together flour, granulated sugar, baking powder, and salt. Add oil and milk; beat on medium speed until smooth, about 1 minute. Beat in egg and vanilla until well combined.
• Melt butter in a 10-inch nonstick skillet, preferably cast iron, over medium heat. Add brown sugar and cook, stirring, until moistened. Remove from heat; arrange pineapple and pecans on top. Pour batter evenly over top and smooth with a spatula.
• Bake until a tester inserted in center comes out clean, 45 to 50 minutes. Let cool in pan 10 minutes. Run a knife around edge of cake, then carefully invert onto a platter. Serve warm or at room temperature, garnished with cherries if desired.