Pineapple Upside Down Cake
Try this Pineapple Upside Down Cake recipe, or contribute your own.
Try this Pineapple Upside Down Cake recipe, or contribute your own.
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 pineapple
- 2 large eggs ((at room temperature))
- â¼ tsp kosher salt
- â¾ cup granulated sugar ((â¾ cup = 150 g))
- â½ cup water ((â½ cup = 120 g))
- 6 tbsp unsalted butter ((6 tbsp = â¾ stick or 86 g) (soft
- 1 cup all-purpose flour ((140 grams) (i used unbleached
- 3 large egg yolks ((at room temperature))
- 1 cups granulated sugar ((1 cup = 200 g))
- â½ cup unsalted butter ((â½ cup = 1 stick or 114 g)
- Carbohydrate 123.179133325397 g
- Cholesterol 3.26666666003912 mg
- Fat 1.80718666520861 g
- Fiber 12.6699997842312 g
- Protein 7.59268666118237 g
- Saturated Fat 0.529403332425359 g
- Serving Size 1 1 9-inch cake (991g)
- Sodium 95.1779998260268 mg
- Sugar 110.509133541166 g
- Trans Fat 0.56316199992544 g
- Calories 497 calories
Step-by-step
- Gather all the ingredients.
- Position a rack in the center of the oven and preheat the oven to 350 degrees.
- Generously butter a 9-inch round cake pan.
- Peel, halve, and core the pineapple, then cut into 3/4-inch-thick slices. Cut the slices in half.
- Put 3/4 cup (150 grams) of the sugar and the water in a medium saucepan and mix well so the sugar is moistened.
- Place the pan over high heat and leave it undisturbed.
- When you see dark color syrup around the edge of the pan, gently swirl the pan in a circular motion so the sugar caramelizes evenly.
- When it’s medium golden brown, turn down the heat to the lowest and whisk in the 6 Tbsp. butter.
- Carefully add the pineapple and stir until it is coated with the caramel.
- Turn up the heat to medium-high and bring to a boil. Then turn down the heat to medium-low and simmer for 10 to 12 minutes, or until the pineapple turns golden brown.
- Using a fork, transfer the pineapple to a plate.
- Continue to boil the remaining caramel on medium-high heat for few minutes, or until thick and syrupy.
- Arrange the pineapple in concentric circles in the prepared pan. Pour the caramel syrup on top.
- In a medium bowl, sift together the flour, baking powder, and salt.
- In a large bowl, beat together the eggs and egg yolks until blended, then slowly beat in the remaining 1 cup (200 grams) sugar, the vanilla, and the 1/2 cup melted butter.
- Fold the flour mixture into the egg mixture until it's completely mixed.
- Pour the batter evenly over the pineapple in the cake pan. Tap the pan gently on a counter top.
- Bake for 50 to 60 minutes, or until the top is golden brown. If it becomes golden brown too quickly, cover with aluminum foil.
- Let cool in the pan on a wire rack for about 30 minutes.
- Place a serving plate upside down on top of the cake pan, then invert them quickly. Lift off the cake pan.
- Let the cake cool for at least another 30 minutes, then serve warm or at room temperature.
- The cake can be stored in an airtight container at room temperature for up to 2 days.
A Slice of Sunshine: My Pineapple Upside Down Cake Journey
Baking has always been my happy place, a sanctuary where I can lose myself in the rhythmic mixing, the comforting aromas, and the anticipation of the final product. Today, I want to share a recipe that's as bright and cheerful as its namesake: Pineapple Upside Down Cake. It's more than just a dessert; it's a journey, a testament to the unexpected joys and occasional frustrations found in the kitchen.
This isn’t your grandma’s recipe, though I’m sure many grandmas have mastered it perfectly. I’ve added my own personal twists and turns, lessons learned through trial and error, moments of near disaster averted only by a quick whisk and a prayer. The journey started with the simplest of things – a perfectly ripe pineapple. The aroma alone was intoxicating. Then came the sugar, the slow, mesmerizing caramelization, the bubbling golden pool that would form the foundation of my cake. It was a moment of intense concentration, a delicate dance between heat and timing. I almost panicked when the caramel threatened to harden, a near-miss that taught me the importance of patience and the surprising resilience of caramelized sugar.
The pineapple, glistening and golden, formed a stunning mosaic in the baking dish. Arranging those slices was a surprisingly meditative experience, each piece fitting perfectly into the puzzle. Then came the batter, light and fluffy, a cloud enveloping the caramelized treasure beneath. The oven’s warmth embraced the cake, transforming the simple ingredients into something truly magical. The aroma that filled the kitchen was intoxicating - a sweet mix of pineapple, cinnamon, and buttery goodness. I eagerly watched as the cake rose, its golden brown crust forming a perfect cap on the delicious interior.
The moment of truth came when I flipped the cake. A silent prayer escaped my lips, and with a deep breath, I inverted the pan. The suspense was almost unbearable! And then... success! The cake landed perfectly on the plate, its glistening surface reflecting the golden light. It looked as though it was ready to adorn a magazine cover! The layers of caramelized pineapple, perfectly moist cake, and the buttery caramel sauce were a feast for the eyes and, of course, the palate.
This Pineapple Upside Down Cake is more than a recipe; it's a story. A story of patience, perseverance, and the unexpected sweetness of a perfectly executed dessert. It's a reminder that even the simplest of recipes can hold within them moments of unexpected joy and the reward of something truly delicious. So go ahead, try this recipe. Embrace the challenge, and enjoy the journey – you might just surprise yourself.
Tips and Tricks for Success:
- Room Temperature Ingredients: Ensuring your eggs and butter are at room temperature is crucial for proper emulsification and a lighter cake.
- Caramelization: Don't rush the caramelization process; it's essential for a rich, deep flavour. Be patient and let the sugar melt slowly.
- Don't Overbake: Overbaking will result in a dry cake. Use a skewer test to check for doneness.
- Cooling Time: Allowing the cake to cool completely before inverting it is very important to prevent it from breaking.
- Storage: Store the cake in an airtight container at room temperature for up to two days.
This recipe is a celebration of simple ingredients transformed into something extraordinary. It’s a cake that whispers stories of sunny days, warm kitchens, and the simple joy of sharing something delicious with those you love.
