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Classic Pineapple Upside-Down Cake

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Transport your taste buds to a tropical paradise with our Classic Pineapple Upside-Down Cake. This nostalgic dessert boasts a beautiful caramelized pineapple and cherry topping that perfectly complements the soft, buttery cake beneath. With its eye-catching presentation and irresistible flavors, this cake is a timeless favorite that brings a touch of sunshine to any occasion.

Classic Pineapple Upside-Down Cake


Preparation and Cooking Times:

  • Preparation Time: 20 minutes
  • Cooking Time: 45 minutes
  • Total Time: 1 hour 5 minutes

Servings and Serving Size:

  • Servings: 10
  • Serving Size: 1 slice

Nutritional Information (per serving):

  • Calories: 320
  • Protein: 4g
  • Carbohydrates: 50g
  • Fat: 12g
  • Fiber: 1g
  • Sugar: 34g
  • Sodium: 220mg

Ingredients:

  • For the Topping:

    • 50g (1/4 cup) unsalted butter
    • 150g (3/4 cup) brown sugar
    • 10-12 pineapple rings (canned or fresh)
    • 10-12 maraschino cherries
  • For the Cake:

    • 150g (1 1/2 cups) all-purpose flour
    • 150g (3/4 cup) granulated sugar
    • 115g (1/2 cup) unsalted butter, softened
    • 2 large eggs
    • 120ml (1/2 cup) whole milk
    • 1 tsp vanilla extract
    • 1 1/2 tsp baking powder
    • 1/4 tsp salt

Method of Preparation:

Prepare the Topping:

  1. Preheat your oven to 180°C (350°F).
  2. In a small saucepan, melt the butter over medium heat. Add the brown sugar and stir until the sugar is dissolved and the mixture is bubbly.
  3. Pour the caramel mixture into the bottom of a 9-inch round cake pan, spreading it evenly.
  4. Arrange the pineapple rings over the caramel mixture. Place a maraschino cherry in the center of each pineapple ring.

Prepare the Cake Batter:

  1. In a medium bowl, sift together the flour, baking powder, and salt.
  2. In a large bowl, beat the softened butter and granulated sugar together until light and fluffy.
  3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  4. Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.

Assemble and Bake the Cake:

  1. Pour the cake batter over the pineapple and cherry layer, spreading it evenly with a spatula.
  2. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
  3. Allow the cake to cool in the pan on a wire rack for 10 minutes. Run a knife around the edges to loosen, then invert the cake onto a serving plate. Let it sit for a few minutes before lifting the pan off.

Serve:

  1. Slice and serve the cake warm or at room temperature. Enjoy it as is or with a dollop of whipped cream or a scoop of vanilla ice cream.

Tips for Culinary Success:

  • Use fresh pineapple for a slightly firmer texture and vibrant flavor, but canned pineapple works perfectly for convenience.
  • Make sure to let the cake cool slightly before inverting to prevent the topping from sticking to the pan.
  • For an extra flavor boost, add a teaspoon of rum to the caramel mixture before pouring it into the pan.

Frequently Asked Questions (FAQs):

  1. Q: Can I make this cake ahead of time? A: Yes, you can make this cake a day in advance. Store it covered at room temperature and reheat it slightly before serving if desired.
  2. Q: Can I use a different fruit for the topping? A: Absolutely! Try using peaches, apples, or pears for a delicious variation.
  3. Q: How do I store leftovers? A: Store any leftover cake in an airtight container in the refrigerator for up to 3 days. Bring it to room temperature or reheat slightly before serving.

Delight in the timeless charm of our Classic Pineapple Upside-Down Cake. With its caramelized pineapple and cherry topping and soft, buttery cake, this dessert is sure to be a hit at any gathering. Perfect for any occasion, this cake offers a taste of tropical bliss that will leave everyone coming back for more. Enjoy a slice of sunshine today!

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