Pineapple Upside Down Cake

With origins dating back from the 1920s, Pineapple Upside Down Cake has been an all-time favorite. It is usually served during Thanksgiving or Christmas because of its lovely, lantern-like top. The combination of the light buttery cake and the sweet, citrusy caramelized pineapple topping is perfect not only for the holidays but anytime of the year. And what festivity it brought to our home when I prepared it this July!

The most common arrangement for the topping is placing down the pineapple slices and then putting a cherry on the center of each, but for this recipe, I lay down the fruit slices from the pan’s edge going to the center creating a rosette arrangement and then closing with one ring on the center accentuated with bright red cherries.

Ingredients for the Topping:

4 tablespoons unsalted butter

3/4 cup light brown sugar

1 can pineapple slices (cut into quarters)

Maraschino cherries (cut into halves)

Procedure for the Topping:

1. In a small saucepan over medium heat, stir the sugar and butter until the mixture is dissolved. Let it simmer for a while without stirring. Remove from heat when you begin to see bubbles forming around the edges. Then, while the mixture is still hot, pour into the baking pan making sure the bottom is fully coated. Let it cool.

2. Arrange the pineapple slices over the butter and sugar mixture in whatever design you want.

This is how my baking pan looks after the fruit slices have been placed.



Ready for the cake batter! 

Ingredients for the Cake Batter:

1 1/2 cups All-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup unsalted butter, at room temperature

3/4 cup white caster sugar

1 teaspoon vanilla extract

2 large eggs, yolks and whites separated

1/2 cup full cream fresh milk

1/4 teaspoon cream of tartar

Procedure for the Cake Batter:

1. Preheat oven to 180 degrees Celsius.

2. Whisk together the flour, baking powder, and salt in a mixing bowl.

3. Using your electric mixer, beat the butter and sugar. Add vanilla extract. In portions, add the egg yolks, flour mixture, and milk, beating well after every addition. Set aside.

4. Beat the egg whites and cream of tartar in another mixing bowl until stiff peaks form. Then fold this egg white mixture into the flour mixture.

5. Pour the batter carefully into the baking pan and bake for 35-45 minutes or until a skewer comes out clean when inserted.

6. Once cooked, remove the pan from oven let it cool.

7. Invert the pan on a serving plate or cake stand and serve hot with whipped cream.

Serve warm with a cup of tea! Makes 8 servings.

Until then,

Jane

This is based from joyofbaking.com’s original recipe.