Introduction
When it comes to baking, the quality and combination of ingredients play a vital role in the final product. This delicious pineapple upside-down cake is a classic dessert that highlights the harmony of sweet and tropical flavors. It features a buttery base topped with caramelized brown sugar and luscious pineapple rings, crowned with bright maraschino cherries. This recipe is perfect for special occasions or simply to indulge in a slice of nostalgia. Let’s dive into the ingredients that make this cake a delightful treat.
Detailed Ingredients with measures
For the Topping:
⅓ cup unsalted butter (75 grams), melted
½ cup brown sugar (107 grams)
20 ounces sliced pineapple (567 grams), drained with juice reserved (1 large can)
13 maraschino cherries, stems removed
For the Cake:
1½ cups all-purpose flour (195 grams)
1½ teaspoons baking powder (6 grams)
¼ teaspoon kosher salt
½ cup unsalted butter (113 grams), room temperature (1 stick)
¾ cup granulated sugar (150 grams)
2 large eggs (100 grams), room temperature
¼ cup sour cream (57 grams), room temperature
¼ cup reserved pineapple juice (57 grams)
1 teaspoon pure vanilla extract (4 grams)
Prep Time
20 minutes
Cook Time, Total Time, Yield
Cook Time: 45 minutes
Total Time: 1 hour and 5 minutes
Yield: 8 servings
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C).
Step 2: Prepare the Cake Pan
Pour the melted unsalted butter into a 9-inch round cake pan. Use a pastry brush or a folded paper towel to evenly spread the melted butter across the bottom of the pan. Sprinkle the brown sugar evenly over the melted butter.
Step 3: Arrange the Pineapple and Cherries
Place the sliced pineapple over the butter and sugar mixture in an organized manner. Center a maraschino cherry on top of each pineapple ring.
Step 4: Mix the Dry Ingredients
In a large bowl, whisk together the all-purpose flour, baking powder, and kosher salt until well combined.
Step 5: Cream the Butter and Sugar
In the bowl of a stand mixer fitted with the paddle attachment, beat the room-temperature unsalted butter and granulated sugar together until the mixture is light and fluffy, approximately 2 minutes.
Step 6: Add the Eggs
Add the large eggs one at a time to the butter-sugar mixture, beating well after each addition. Scrape down the sides of the bowl as needed to ensure thorough mixing.
Step 7: Incorporate the Wet Ingredients
Mix in the sour cream, reserved pineapple juice, and pure vanilla extract to the bowl. Again, scrape down the bowl as necessary.
Step 8: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet mixture. Mix until just combined, being careful not to overmix.
Step 9: Pour the Batter
Gently pour the batter over the arranged pineapple and cherry layer in the cake pan. Use a spatula to spread the batter into an even layer.
Step 10: Bake the Cake
Bake the cake in the preheated oven for 30 minutes. After this time, cover the cake loosely with aluminum foil and bake for an additional 15 minutes.
Step 11: Cool and Invert the Cake
Once baking is complete, allow the cake to cool in the pan on a wire rack for 15-20 minutes. After cooling, carefully invert the cake onto your serving plate.
Notes
Note 1: Butter Measurement
Ensure that the unsalted butter is melted and cooled slightly before pouring it into the cake pan.
Note 2: Pineapple and Cherry Placement
For best presentation, arrange the pineapple and cherries neatly in the pan before adding the cake batter.
Note 3: Baking Time Variations
Keep an eye on the cake as baking times may vary slightly depending on your oven. A toothpick inserted into the center should come out clean when the cake is done.
Note 4: Serving Suggestions
This cake is best served warm or at room temperature. It can be enjoyed plain or with a scoop of vanilla ice cream.
Cook techniques
Melting Butter
Melt unsalted butter until it reaches a liquid state, either by using a microwave or a stovetop. Ensure it cools slightly before using to prevent cooking other ingredients.
Arranging Fruit
Slice fruit evenly to ensure they cook uniformly. Arrange the pineapple slices methodically in the pan, placing maraschino cherries at the center of each ring for a decorative touch.
Whisking Dry Ingredients
Combine all-purpose flour, baking powder, and kosher salt in a bowl. Use a whisk to mix thoroughly, ensuring leavening agents are evenly distributed for consistent rising.
Beating Butter and Sugar
In a stand mixer, beat room-temperature unsalted butter and granulated sugar together until the mixture is light and fluffy. This process incorporates air, which helps the cake to rise.
Incorporating Eggs
Add eggs one at a time to the butter and sugar mixture, ensuring each egg is fully combined before adding the next. This helps with emulsification and creates a smooth batter.
Mixing Wet Ingredients
Combine sour cream, reserved pineapple juice, and pure vanilla extract into the batter, mixing until fully integrated. This adds moisture and flavor to the cake.
Combining Dry and Wet Ingredients
Gently fold the dry ingredients into the wet ingredients. Mix until just combined to avoid overworking the batter, which can lead to a dense cake.
Baking Techniques
Bake the cake at 350°F (175°C), covering loosely with aluminum foil partway through to prevent over-browning. Check for doneness by inserting a toothpick; it should come out clean.
Cooling and Inverting
Allow the cake to cool on a wire rack for 15-20 minutes. When ready to serve, carefully invert the cake onto a serving plate, ensuring the fruit topping remains intact.
FAQ
Can I use fresh pineapple instead of canned?
Yes, fresh pineapple can be used, but ensure it is properly peeled, cored, and sliced uniformly.
What can I substitute for sour cream?
You can use Greek yogurt or buttermilk as a substitute for sour cream.
Is it necessary to use room-temperature ingredients?
Yes, using room-temperature ingredients helps in creating a smooth batter and promotes even baking.
Can I use a different type of sugar?
Yes, you can use light or dark brown sugar, but the flavor and color of the cake may alter slightly.
What should I do if the cake sticks to the pan?
Ensure the pan is properly greased and lined. If it does stick, run a knife around the edges to help release it.
Conclusion
This pineapple upside-down cake is a delightful combination of sweet, buttery flavors and a moist texture, making it a perfect dessert for any occasion. The caramelized pineapple and cherries create a beautiful presentation that is sure to impress your guests.
Variations with Different Fruits
Try substituting the pineapple with peaches or nectarines for a fruity twist. You can also experiment with mixed berries for a vibrant flavor combination.
Spice Additions
Incorporate spices like cinnamon or nutmeg into the batter for added warmth and depth of flavor. A pinch of ginger would also impart a lovely spicy note.
Chocolate Lovers Delight
Add chocolate chips to the batter for a rich chocolate-pineapple combination. Drizzle melted chocolate on top once the cake has cooled for an extra indulgent treat.
Nuts for Crunch
Include chopped walnuts or pecans in the topping mixture to add a crunchy texture that complements the smooth cake.
Layering with Cream
Serve slices of the cake with whipped cream or a scoop of vanilla ice cream to enhance the overall dessert experience and balance the sweetness.
Gluten-Free Option
Substitute regular flour with a gluten-free all-purpose flour blend to make this cake gluten-free without sacrificing flavor or texture.
