PINEAPPLE DUMP CAKE
The recipe that I come to propose today I got the blog A Twelve Cachin and has been a love at first sight, especially after checking easy it is and how good it is. For those of you who are beginning to discover the wonderful world of the kitchen is perfect.
PINEAPPLE DUMP CAKE
2 eggs 110 gr butter
1 / 2 on yeast Royal
150 g sugar 180 g of sugar to make candy
130 gr flour 1 teaspoon of 120
vanilla
ml milk 3 tablespoons water A few drops of lemon
1 can of 500 grams of pineapple in syrup
This recipe is for a mold under about 25 cm in diameter.
Drain pineapple slices and cut in half. Reserve.
Put a skillet over medium heat with the 180 grams of sugar and 3 tablespoons water. To leave, stirring occasionally until a caramel blond.
Cover the mold with candy trying to cover the bottom.
with pineapple slices that we have cut covering the bottom, so they fit close together.
In a bowl whisk the butter (must be in a cream or ointment or what is the same squishy) with 150 g of sugar, until thick. We incorporated the essence of vanilla. Now add the eggs one by one, until well blended, cast out first the second. The mass appears to be cut, but it is. Now we add the flour gradually, mixed with yeast, and screened. Come Gradually. Then add milk and lemon drops.
Place dough on the pan with the pineapple and enter in up and down a preheated oven at 160 ยบ C, middle position for about 30 minutes.
the recall of the oven 15 minutes to warm up and dump on the source that you worship.
Hint: You can use fresh pineapple in syrup or other fruit such as pears, peaches ,....
PINEAPPLE DUMP CAKE
2 eggs 110 gr butter
1 / 2 on yeast Royal
150 g sugar 180 g of sugar to make candy
130 gr flour 1 teaspoon of 120
vanilla
ml milk 3 tablespoons water A few drops of lemon
1 can of 500 grams of pineapple in syrup
This recipe is for a mold under about 25 cm in diameter.
Drain pineapple slices and cut in half. Reserve.
Put a skillet over medium heat with the 180 grams of sugar and 3 tablespoons water. To leave, stirring occasionally until a caramel blond.
Cover the mold with candy trying to cover the bottom.
with pineapple slices that we have cut covering the bottom, so they fit close together.
In a bowl whisk the butter (must be in a cream or ointment or what is the same squishy) with 150 g of sugar, until thick. We incorporated the essence of vanilla. Now add the eggs one by one, until well blended, cast out first the second. The mass appears to be cut, but it is. Now we add the flour gradually, mixed with yeast, and screened. Come Gradually. Then add milk and lemon drops.
Place dough on the pan with the pineapple and enter in up and down a preheated oven at 160 ยบ C, middle position for about 30 minutes.
the recall of the oven 15 minutes to warm up and dump on the source that you worship.
Hint: You can use fresh pineapple in syrup or other fruit such as pears, peaches ,....
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