Pineapple Upside-Down Donuts

• Vegetarian

• Produce

  • 6 slices Pineapple

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1 1/8 cup All-purpose flour
  • 1 tsp Baking powder
  • 1/2 cup Brown sugar, light packed
  • 6 tbsp Brown sugar, dark
  • 1/2 tsp Cinnamon
  • 1/2 tsp Salt
  • 1 tsp Vanilla extract

• Drinks

  • 1/4 cup Pineapple juice, unsweetened

• Dairy

  • 2 1/2 tbsp Butter, unsalted
  • 1/4 cup Milk

Found on bakerbynature.com

Description

Ingredients

• For the batter:
• 1 cup + 2 tablespoons all-purpose flour
• 1/2 cup light brown sugar, packed
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/4 cup milk (I used Vanilla Almond Milk, but Cows Milk will work fine)
• 1/4 cup pineapple juice (unsweetened)
• 1 teaspoon vanilla extract
• 2 1/2 tablespoons unsalted butter, melted
• 1 large egg, at room temperature
• For the pineapples:
• 6 slices pineapple, from a can, patted dry, sliced in half (see note below)
• 6 tablespoons dark brown sugar

Directions

• Preheat oven to 350 degrees (F).
• Generously grease a doughnut pan; set aside.
• In a large bowl whisk together the dry ingredients. In a separate bowl whisk together the milk, pineapple juice, vanilla, melted butter, and egg. Gently fold the wet mixture into the dry mixture - being careful not to over mix! Set aside.
• Using paper towels, gently pat the pineapple slices dry; set aside. Sprinkle 1 teaspoon of brown sugar in each of the donut molds; break it up evenly around the mold, then place the pineapple over the sugar.
• Spoon batter into prepared donut pan (over the pineapple slices); each mold should be filled 3/4 of the way full; you will have leftover batter. Bake for 10-11 minutes, or until the donuts spring back when lightly pressed. Allow doughnuts to cool a few minutes in the pan before transferring to a wire wrack to cool for a few more minutes. Serve warm, or set aside until needed.

Nutrition