Have you ever tasted caramelised pineapples? Specially when they are glazed in brown sugar and melted butter sprinkled with a pinch of cinnamon powder? Omg! I've to tell you they taste super yum. They are sweet and sticky with this amazing grilled texture that one can die for. Now imagine this beauty sitting happily on top of a dense vanilla flavoured butter cake where the caramelised juices of the pineapple slices drip down the sides of the cake making it the most desired yumminess to bite into. This is Pineapple Upside-Down cake for you guys. Divine!! Out of the world!! Simple yet luxurious !!
Here's how this beautiful old fashioned cake is made.
Ingredients:
For the topping:
1/4 cup or 55 grams butter, at room temperature
3/4 cup or 150 grams of light brown sugar. I used dark brown sugar as I ran out of light brown sugar.
A can of store bought of pineapple slices (roughly has 10 slices), drained and patted dry.
8-10 Maraschino Cherries or glazed cherries, drained and patted dry.
Cake Batter:
11/2 cups or 195 grams plain flour
2 teaspoons baking powder
1/4 teaspoon salt. If using salted butter, skip adding extra salt.
1/2 cup or 113 grams unsalted butter, at room temperature
1 cup or 200 grams granulated white sugar
1 teaspoon pure vanilla extract
2 large eggs separated
150 ml milk, at room temperature
1/2 cup cocktail fruits cut into bite size chunks, drained.
Method:
Topping:
Preheat the oven to 180°C.
Take a 9" inch cake pan and layer the bottom with a parchment paper or grease it with a non stick cooking spray. Set it aside.
In a mixing bowl add melted butter, cinnamon powder and brown sugar and whisk until the sugar has dissolved. Continue for a few more seconds.
Then pour it in the prepared cake pan.
Evenly arrange the pineapple slices on top of the sugar mixture. I used 8 slices.
Place a Maraschino Cherry in the center of each pineapple slice. You can also place more cherries around the outside edge of the cake if you desire.
Now the bottom layer is done. Keep the cake pan aside.
Cake Recipe:
In a bowl, whisk the eggs, along with the milk and vanilla extract. Keep it aside.
In an another bowl, add the flour, baking powder, salt, and sugar, and beat on low speed until well combined about 30 - 45 seconds.
Add the butter to the flour mixture, along with half of the egg mixture. Mix on low speed until the dry ingredients are moistened.
Increase the mixer speed to medium and beat for about one or two minutes. Scrape down the sides and bottom of the bowl as needed.
Add the remaining egg mixture, beating well after each addition for about 30 seconds to incorporate the egg and strengthen the cake's structure.
Finally add the drained cocktail fruit cuts into the batter and gently fold with the help of the spatula.
Pour the batter onto the pineapple layered pan and tap it gently to remove any air bubbles also ensuring the pineapple slices don't get disturbed.
Place the cake pan in the middle rack of the oven.
Bake for about 40 to 45 minutes or until the cake is golden brown and a toothpick inserted into the center of the cake comes out clean.
Once done, bring the cake pan out of the oven and allow it to cool on a wire rack for about 5-7 minutes.
After this step you will see that the cake has started to leave the sides of the pan. Run a knife around the pan one more time to ensure the cake has fully separated the pan.
Now is the time for the final reveal. Gently flip the cake onto the cake stand and remove the parchment paper.
Voilla!!! The Pineapple Upside-down Cake is ready in all it's glory.
