Pineapple Upside down Cake
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Ingredients
For making topping
  • Butter, unsalted- 5 tbsp
  • Brown sugar- ⅔ cup
  • Pineapple, round cut, canned- 5
  • Fresh Cranberries or Cherries- 10 to 15 to fill the gaps
For making cake batter
  • Butter, unsalted at room temperature- ½ cup
  • White sugar- 1 cup
  • Vanilla extract- 1 tsp
  • Eggs, large- 2 (separate yolk and egg whites)
  • All purpose flour- 1½ cups
  • Baking powder- 2 tsp
  • Salt- ¼ tsp
  • Milk- ½ cup
  • Lemon juice- ¼ tsp
Instructions
  1. Grease the bottom and sides of a 9 inch round cake pan with butter- don't skip this step.
  2. Preheat the oven to 350 F or 180 C.
  3. Place a saucepan over medium heat, add 5 tbsp butter and let it melt.
  4. Add brown sugar and cook till it dissolves and turns brown.
  5. Remove the saucepan from the heat, pour the melted brown sugar into the cake pan and spread evenly.
  6. Place 5 pineapple rounds on the melted brown sugar/butter and place cranberries or cherries on the gaps. Keep aside.
  7. Separate the egg yolks and egg whites from 2 eggs.
  8. In a bowl, combine together the all purpose flour, baking powder and salt.
  9. Into the stand mixer bowl, add butter at room temperature and white sugar. Using the paddle attachment, beat till smooth.
  10. Scrape down the sides of the bowl using a rubber spatula, beat again.
  11. Or use an electric hand mixer to beat butter and sugar.
  12. Add the vanilla extract and beat for a minute.
  13. Add egg yolks, beat till combined well. Scrape down the sides of the bowl and beat again for a few seconds.
  14. Add the flour mix in 3 addition alternately with the milk in 2 additions- ending with the flour mix. (First add some flour mix, beat for a few seconds, add ¼ cup milk, beat again, add the 2nd addition of flour and beat for a few seconds, add the remaining ¼ cup milk, beat well and finally add the remaining flour mix and beat till incorporated).
  15. Keep aside the cake batter.
  16. Add egg whites to a clean stand mixer bowl & add the lemon juice, place the whisk attachment.
  17. Beat the egg whites and lemon juice at high speed till soft peaks are formed.
  18. Or you can use an electric hand mixer.
  19. Fold the beaten egg whites into the prepared cake batter and combine well till egg whites are well incorporated into the batter.
  20. Pour the cake batter over the pineapples and smoothen the top.
  21. Place the cake pan onto the middle rack in the preheated oven.
  22. Bake for 50 to 55 minutes or till a fork inserted into the center of the cake comes out clean. (depends on the kind of oven you are using, baking time might be longer-bake till the center of the cake has cooked well).
  23. Let cool down for a few minutes.
  24. Run a knife through the sides of the cake pan, and invert the cake pan onto a plate.
  25. This cake tastes better when served warm. So, go ahead cut into wedges and serve along with a cup of coffee.
  26. Leftover cake can be refrigerated, before serving- warm up the cake slices in the microwave for 30 seconds and enjoy.
Recipe by Cooking with Thas - Wholesome Homemade Recipes at https://thasneen.com/cooking/pineapple-upside-down-cake/