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Best Pineapple Upside-down Donuts

IngredientsFor 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 Cow s 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

Instructions

  1. Preheat oven to 350 degrees (F).
  2. Generously grease a doughnut pan; set aside.
  3. 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.
  4. 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.
  5. 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.

This article and recipe adapted from this site

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