Pineapple upside down cake is our favorite fruit cake. It is easy to bake and tried for 3 times and all were successful. Pineapple round came from a can, we can try the fresh ones thou'. Followed by the batter on top. The idea is to bake the pan, and release the cake through upside down so the pineappple will be on top. See how it look? Sugar sweetness is pretty normal no too much sweets plus the fact that i used brown sugar instead of white. Hope you like the recipe and the golden color of the cake. Enjoy!
Source:joyofbaking.com
Topping:
4 tablespoons (1/4 cup) (55 grams) unsalted butter, cut in small pieces
3/4 cup (160 grams) light brown sugar
1 medium pineapple(peeled, quartered, cored, and sliced 1/4 inch thick)
Maraschino cherriesor candied cherries (optional)
Cake Batter:
1 1/2 cups (195 grams) all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (113 grams) unsalted butter, at room temperature
1 cup (200 grams) granulated white sugar
1 teaspoon pure vanilla extract
2 large eggs, separated
1/2 cup (120 ml) milk
1/4 teaspoon cream of tartar
Pineapple Upside Down Cake: Preheat oven to 350 degrees F and place rack in the center of the oven.
Topping:Place the butter and brown sugar in a small saucepan and stir over medium heat until the butter has melted and the sugar has dissolved. Continue cooking, without stirring, for a few more minutes or until bubbles just start to appear around the outside edges of the mixture (the sugar starts to caramelize). Then remove from heat, and pour into your prepared cake pan. Evenly arrange the fresh pineapple slices on top of the sugar mixture. (Can also garnish with cherries.)
Cake Batter: In a large bowl, sift or whisk together the flour, baking powder, and salt.
In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Scrape down the sides of the bowl and then beat in the vanilla extract. Add the egg yolks, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the flour mixture (in three additions), alternately with the milk (in two additions), ending with the dry ingredients.
In a clean bowl, whisk the egg whites with the cream of tartar just until the whites hold a firm peak. With a large spatula gently fold the beaten egg whites into the cake batter in two additions. Pour the batter into the cake pan, smoothing the top.
Bake in preheated oven for 45 -55 minutes, or until the top of the cake has browned and starts to pull away from the sides of the pan. Remove from oven and place on a wire rack to cool for about 10 minutes. Run a sharp knife around the edge of the pan and then invert the cake onto your serving plate. Serve with softly whipped cream.
Makes one - 9 inch (23 cm) cake. Serves 6 to 8.
Note: Can substitute one - 20 ounce (567 gram) can of pineapple slices (drained). Once drained, pat the pineapple slices dry with paper towel and arrange on top of the sugar mixture. Place a maraschino cherry in the center of each pineapple slice.
