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.
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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:
- Preheat your oven to 180°C (350°F).
- 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.
- Pour the caramel mixture into the bottom of a 9-inch round cake pan, spreading it evenly.
- Arrange the pineapple rings over the caramel mixture. Place a maraschino cherry in the center of each pineapple ring.
Prepare the Cake Batter:
- In a medium bowl, sift together the flour, baking powder, and salt.
- In a large bowl, beat the softened butter and granulated sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- 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:
- Pour the cake batter over the pineapple and cherry layer, spreading it evenly with a spatula.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- 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:
- 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):
- 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.
- Q: Can I use a different fruit for the topping? A: Absolutely! Try using peaches, apples, or pears for a delicious variation.
- 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!