Introduction:
Hello, everyone! Have you ever been curious about the vintage charm of a Pineapple Upside-Down Cake? If so, you're in the right place.Today, we’re diving into this classic dessert that’s both visually stunning and incredibly delicious. This cake is a one-bake wonder, emerging from the oven fully decorated and ready to impress. So, let’s get started on this sweet, nostalgic journey!
Ingredients:
For the Topping:
1/4 cup unsalted butter, melted
1/2 cup packed brown sugar
1 can (20 oz) pineapple slices, drained (reserve juice for later)
Maraschino cherries, stemless
For the Cake Batter:
1 and 1/2 cups (180g) all-purpose flour
1 and 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, room temperature
3/4 cup (150g) granulated sugar
2 large eggs
2 teaspoons vanilla extract
1/3 cup sour cream
1/3 cup whole milk
Instructions:
Prepare the Topping:
Preheat your oven to 350°F (175°C).
Butter and sugar base: Pour the melted unsalted butter into a 9-inch pie dish. Swirl it around to cover the bottom, forming a buttery glue that holds everything together. Sprinkle the brown sugar evenly over the butter, ensuring no clumps remain.
Arrange the pineapples: Pat the pineapple slices dry with paper towels to remove excess moisture. Place one slice in the center of the dish, then arrange the others around it. Add halves around the edges if needed to cover the base.
Add cherries: Place maraschino cherries into the center of each pineapple slice and in the gaps between them for that classic pop of color.
Make the Cake Batter:
Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
Cream butter and sugar: In a large bowl, beat the room-temperature butter with the granulated sugar until light and fluffy, about 3 minutes. You can use a hand or stand mixer for this step.
Add eggs and vanilla: Mix in the eggs one at a time, beating well after each addition. Stir in the vanilla extract until fully incorporated.
Combine wet and dry ingredients: In a small bowl, combine the sour cream and whole milk. Alternate adding the flour mixture and the sour cream mixture to the butter mixture, starting and ending with the flour. Mix on low speed until just combined, being careful not to overmix.
Final mix: Use a spatula to scrape down the sides and bottom of the bowl to ensure everything is well combined.
Assemble and Bake:
Spread the batter: Pour the batter over the arranged pineapple and cherries in the pie dish, spreading it evenly with a spatula.
Bake: Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Cool and invert: Let the cake cool in the pan for about 15 minutes. Then, place a serving plate over the pie dish and carefully invert the cake. Gently tap the bottom of the dish to release the cake.
Serve:
Cool and cut: Allow the cake to cool for another 20 minutes before cutting into it. The caramelized pineapples and cherries on top will be beautifully displayed and ready to enjoy.
Conclusion:
And there you have it—a retro Pineapple Upside-Down Cake that’s sure to impress! The caramelized brown sugar pairs perfectly with the juicy pineapple, creating a dessert that’s sweet, tangy, and absolutely delightful. I hope you give this recipe a try, and if you enjoyed this article, don’t forget to like and comment for more delicious homemade dishe .
Created by : Preppy Kitchen
Introduction:
Hello, everyone! Have you ever been curious about the vintage charm of a Pineapple Upside-Down Cake? If so, you're in the right place.Today, we’re diving into this classic dessert that’s both visually stunning and incredibly delicious. This cake is a one-bake wonder, emerging from the oven fully decorated and ready to impress. So, let’s get started on this sweet, nostalgic journey!
Ingredients:
For the Topping:
1/4 cup unsalted butter, melted
1/2 cup packed brown sugar
1 can (20 oz) pineapple slices, drained (reserve juice for later)
Maraschino cherries, stemless
For the Cake Batter:
1 and 1/2 cups (180g) all-purpose flour
1 and 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, room temperature
3/4 cup (150g) granulated sugar
2 large eggs
2 teaspoons vanilla extract
1/3 cup sour cream
1/3 cup whole milk
Instructions:
Prepare the Topping:
Preheat your oven to 350°F (175°C).
Butter and sugar base: Pour the melted unsalted butter into a 9-inch pie dish. Swirl it around to cover the bottom, forming a buttery glue that holds everything together. Sprinkle the brown sugar evenly over the butter, ensuring no clumps remain.
Arrange the pineapples: Pat the pineapple slices dry with paper towels to remove excess moisture. Place one slice in the center of the dish, then arrange the others around it. Add halves around the edges if needed to cover the base.
Add cherries: Place maraschino cherries into the center of each pineapple slice and in the gaps between them for that classic pop of color.
Make the Cake Batter:
Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
Cream butter and sugar: In a large bowl, beat the room-temperature butter with the granulated sugar until light and fluffy, about 3 minutes. You can use a hand or stand mixer for this step.
Add eggs and vanilla: Mix in the eggs one at a time, beating well after each addition. Stir in the vanilla extract until fully incorporated.
Combine wet and dry ingredients: In a small bowl, combine the sour cream and whole milk. Alternate adding the flour mixture and the sour cream mixture to the butter mixture, starting and ending with the flour. Mix on low speed until just combined, being careful not to overmix.
Final mix: Use a spatula to scrape down the sides and bottom of the bowl to ensure everything is well combined.
Assemble and Bake:
Spread the batter: Pour the batter over the arranged pineapple and cherries in the pie dish, spreading it evenly with a spatula.
Bake: Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Cool and invert: Let the cake cool in the pan for about 15 minutes. Then, place a serving plate over the pie dish and carefully invert the cake. Gently tap the bottom of the dish to release the cake.
Serve:
Cool and cut: Allow the cake to cool for another 20 minutes before cutting into it. The caramelized pineapples and cherries on top will be beautifully displayed and ready to enjoy.
Conclusion:
And there you have it—a retro Pineapple Upside-Down Cake that’s sure to impress! The caramelized brown sugar pairs perfectly with the juicy pineapple, creating a dessert that’s sweet, tangy, and absolutely delightful. I hope you give this recipe a try, and if you enjoyed this article, don’t forget to like and comment for more delicious homemade dishe .
Created by : Preppy Kitchen
