Try this Pineapple Upside-down Ramon Cake recipe, or contribute your own.
Suggest a better descriptionMix the flour and the ramon flour with the Baking powder.
Separate the whites and the yolks of the eggs
Mix the butter (or margerine) with the sugar and the egg yolks. Beat well.
Add the milk (or yogurt with some water) to the batter.
Add the flour mixture and combine.
Beat the egg whites until stiff and fold carefully into the batter.
Peel the pineapple and cut into slices (removing centers).
Put large cakepan over low heat and add sugar. Heat slowly until it forms into a honey.
Place pineapple slices over the melted sugar and then pour batter over all.
Bake at 350 degrees F. for 45 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (208g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 289 | ||
Calories from Fat: 51 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.7g | 8 % | |
Saturated Fat 1.9g | 9 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 186.8mg | 57 % | |
Sodium 404mg | 14 % | |
Potassium 240.1mg | 6 % | |
Total Carbohydrate 48.9g | 14 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 46.4g | ||
Protein 11.4g | 16 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 289
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