Pineapple upside down cake, perfect cake to treat everyone during holidays….
This cake has turned into my recent favorite, I’d made this for my birthday and had shared with my coworkers and friends, they all loved it.
I’ve posted the recipe for making Cranberry upside down cake, click here. It’s essentially the same recipe for making the cake. Only difference is that instead of cranberries, I’ve used pineapple and also used cranberries to fill the gaps. Yellow and red colors on top of the cake, looked very pretty and tasted extremely delish. The cake is moist and soft, just melts into your mouth. You could even skip topping the cakes with fruits and just enjoy this cake along with a cup of coffee or tea.
Such a simple cake yet tastes beyond delicious…
- 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
- Grease the bottom and sides of a 9 inch round cake pan with butter- don't skip this step.
- Preheat the oven to 350 F or 180 C.
- Place a saucepan over medium heat, add 5 tbsp butter and let it melt.
- Add brown sugar and cook till it dissolves and turns brown.
- Remove the saucepan from the heat, pour the melted brown sugar into the cake pan and spread evenly.
- Place 5 pineapple rounds on the melted brown sugar/butter and place cranberries or cherries on the gaps. Keep aside.
- Separate the egg yolks and egg whites from 2 eggs.
- In a bowl, combine together the all purpose flour, baking powder and salt.
- Into the stand mixer bowl, add butter at room temperature and white sugar. Using the paddle attachment, beat till smooth.
- Scrape down the sides of the bowl using a rubber spatula, beat again.
- Or use an electric hand mixer to beat butter and sugar.
- Add the vanilla extract and beat for a minute.
- Add egg yolks, beat till combined well. Scrape down the sides of the bowl and beat again for a few seconds.
- 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).
- Keep aside the cake batter.
- In the stand mixer using the whisk attachment or using an electric hand mixer, beat the egg whites and lemon juice at high speed till soft peaks are formed.
- Fold the beaten egg whites into the prepared cake batter and combine well till egg whites are well incorporated into the batter.
- Pour the cake batter over the cranberries and smooth the top.
- Place the cake pan onto the middle rack in the preheated oven.
- 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).
- Let cool down for a few minutes.
- Run a knife through the sides of the cake pan, and invert the cake pan onto a plate.
- This cake tastes better when served warm. So, go ahead cut into wedges and serve along with a cup of coffee.
- Leftover cake can be refrigerated, before serving- warm up the cake slices in the microwave for 30 seconds and enjoy.