Pineapple upside-down cake with cranberries
Description
Baking is simple and quick. Drain the syrup from the canned pineapples. Grease a metal round pan, place it on the stove over very low heat. Put pieces of butter – 30 g – on the bottom and sprinkle with sugar. Wait until the sugar melts in the butter, then layer the pineapple rings on top – fairly tightly together. Fill the gaps between the pineapples with cranberries. Sprinkle the sides of the pan with breadcrumbs. Prepare the batter: beat softened butter with sugar and a pinch of salt. Add the eggs, pour in the kefir, beat. Gradually add the flour with vanilla sugar and baking powder, and mix well. Spread the batter over the pineapples and cranberries. Bake at 180 °C for 30–35 min. Let the cake cool slightly in the pan, then turn it onto a plate. Serve cooled or slightly warm.