CLASSIC PINEAPPLE UPSIDE-DOWN CAKE FROM SCRATCH RECIPE
This
cake has retro charm, but it’s a classic. It starts with a rich butter cake
that, once removed from the pan, reveals a design of caramelized pineapple
rings studded with maraschino cherries.
Tender cake, mingled with the sweet and slightly tangy notes of
pineapple and cherry. Yummy!
Makes :
1 (9-inch) cake
Servings : 8 to 10
INGREDIENTS
For the topping
·
Cooking
spray
·
4
tablespoons unsalted butter
·
1/2
cup packed light brown sugar
·
1
(8-ounce) can pineapple rings in pineapple juice
·
8
to 10 maraschino cherries
For the cake
·
1
1/2 cups all-purpose flour
·
1
teaspoon baking powder
·
1/4
teaspoon salt
·
1
cup granulated sugar
·
8
tablespoons (1 stick) unsalted butter, at room temperature
·
2
large eggs
EQUIPMENT
·
Measuring
cups and spoons
·
9-inch
round cake pan
·
Small
frying pan
·
Electric
hand mixer
·
Large
and medium mixing bowls
·
Spatula
·
Off-set
spatula
INSTRUCTIONS
1.
Heat
the oven and prepare the pan. Arrange a rack in the middle of the oven and heat
to 350°F. Coat a 9-inch round cake pan with cooking spray; set aside.
2.
Melt
the butter and sugar for the topping. Melt the butter and sugar in a small
frying pan over medium heat, stirring frequently. The mixture is done when the
sugar is bubbly and slightly more brown.
3.
Pour
the sugar mixture into the baking pan. Pour the sugar mixture into a prepared
cake pan and spread into an even layer to cool slightly.
4. Arrange
the pineapple slices and cherries in the cake pan. Remove the pineapple rings
from the can and reserve 1/2 cup of the juice. Set a single ring in the center
of the pan, then arrange 6 to 7 rings around the center ring. Place a
maraschino cherry in the center of each ring and set the pan aside.
5.
Whisk
together the dry cake ingredients. Whisk the flour, baking powder, and salt
together in a medium bowl; set aside.
6. Cream
the sugar and butter together with a hand mixer, then add the eggs. Place the
sugar and butter in a large bowl. Using an electric hand mixer, beat on medium
speed until lightened and creamy, about 5 minutes. Add the eggs and beat until
smooth, about 1 minute more.
7.
Add
the flour mixture and pineapple juice in alternating batches. With the mixer on
low speed, add the flour mixture in 3 batches, alternating with the reserved
1/2 cup pineapple juice, in this order: Add 1/3 of the flour mixture and mix until
incorporated, about 30 seconds. Add 1/2 of the pineapple juice, mixing until
smooth, about 30 seconds. Add another 1/2 of the remaining flour and mix again
for about 30 seconds, followed by the remaining pineapple juice and 30 seconds
of mixing. Finally, add the remaining flour mixture and mix until completely
smooth, about 1 minute total.
8. Spread
the batter over the fruit. The batter will be thick, so use a large spoon to
dollop large spoonfuls of the batter evenly over the fruit in the pan. Smooth
the batter with an offset spatula, then tap the cake pan lightly on the counter
to settle the batter.
9.
Bake
the cake for 45 minutes. Bake the cake until dark golden-brown and a cake
tester comes out clean, about 45 minutes.
10.Cool
the cake for 10 minutes and then invert the cake onto a serving plate. Remove
the warm cake from the oven to a cooling rack and cool for 10 minutes (do not
wait longer or the cake will not come out of the pan). Invert a plate over the
cake pan and, using kitchen towels or oven mitts to grasp onto both the plate
and the cake pan, flilp both the pan and the plate over so the pan now sits on
top of the plate. Slowly lift the cake pan away. Serve the cake warm or cool
before serving and storing.
NOTES
·
Storage:
Leftovers can be stored in an airtight container at room temperature for up to
3 days.
Recipe
from thekitchn.com
Delicious Food Recipes
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