A classic cake traditionally baked in a cast-iron skillet but now, can be prepared in a cake pan too. This delicious cake will turn your world upside down. It is moist topped with juicy caramelized pineapple slices, delightful from the first bite to the last crumb. Garnished with cherries makes for an attractive stunning dessert at a special gathering, a definite crowd pleaser!!!
I prefer to bake this cake especially in summer when fresh pineapples are available at the grocery stores. Canned pineapples can be used but the juiciness from the fresh ones is what makes this cake truly enjoyable. When choosing a pineapple, use your three senses; sight, smell and touch. Go for the ones that are heavy, plump and golden without any bruises or spots. Smell the bottom to check if it is fragrant. If it smells vinegary, then the fruit is sour. Finally, touch for firmness and pick one or two leaves in the centre. If they come off easily, then the fruit is ripe.
Pineapple is low in calories and sodium with no saturated fats or cholesterol. An excellent source of antioxidant, vitamin C and B-complex groups of vitamins. The bromelain enzyme found in pineapple promotes a healthy digestive system. The fruit boost metabolism, defends the body from harmful free radicals, nourishes the skin, hair, nails and teeth. Due to its high carbohydrate content and glycemic index, diabetics should consume this fruit with caution.
I prefer to bake this cake especially in summer when fresh pineapples are available at the grocery stores. Canned pineapples can be used but the juiciness from the fresh ones is what makes this cake truly enjoyable. When choosing a pineapple, use your three senses; sight, smell and touch. Go for the ones that are heavy, plump and golden without any bruises or spots. Smell the bottom to check if it is fragrant. If it smells vinegary, then the fruit is sour. Finally, touch for firmness and pick one or two leaves in the centre. If they come off easily, then the fruit is ripe.
Pineapple is low in calories and sodium with no saturated fats or cholesterol. An excellent source of antioxidant, vitamin C and B-complex groups of vitamins. The bromelain enzyme found in pineapple promotes a healthy digestive system. The fruit boost metabolism, defends the body from harmful free radicals, nourishes the skin, hair, nails and teeth. Due to its high carbohydrate content and glycemic index, diabetics should consume this fruit with caution.
Pineapple Upside-Down Cake
(Serves 8)
Topping
Ingredients:
1 fresh pineapple (sliced in rounds)
1/4 cup butter
1/2 cup brown sugar
fresh cherries (pitted) or maraschinos cherries (for garnishing)
Method:
Remove the centre core of the pineapple slices with a 1” round cutter and discard.
Grease a 9” round cake pan, dust with flour and line only the bottom with parchment paper.
Beat the butter with sugar till light and fluffy. With a small offset spatula, spread this butter mixture on the parchment paper in the cake pan. Place 7 pineapples slices all around and 1 in the centre on top of this butter mixture.
Preheat oven to 350 F or 180 C.
Batter
Ingredients:
1/2 cup butter
3/4 cup sugar
2 eggs
1 3/4 cups white flour
3/4 cup milk
2 teaspoons baking powder
1 teaspoon vanilla extract
1 teaspoon lemon juice
Method:
Sift the flour and baking powder. Keep aside.
Using a stand mixer or with an electric beater, first beat the butter and then add sugar. When sugar is well incorporated, add eggs one at a time. Mix in flour mixture alternating with the milk. Finally add vanilla extract and lemon juice. Pour batter evenly on top of the pineapple slices.
Bake in the oven till a cake tester or toothpick inserted in the centre comes out clean, around 45 to 50 minutes. Cool the cake in the pan and then invert onto a circular platter. Garnish with cherries on top.
Note:
(Serves 8)
Topping
Ingredients:
1 fresh pineapple (sliced in rounds)
1/4 cup butter
1/2 cup brown sugar
fresh cherries (pitted) or maraschinos cherries (for garnishing)
Method:
Remove the centre core of the pineapple slices with a 1” round cutter and discard.
Grease a 9” round cake pan, dust with flour and line only the bottom with parchment paper.
Beat the butter with sugar till light and fluffy. With a small offset spatula, spread this butter mixture on the parchment paper in the cake pan. Place 7 pineapples slices all around and 1 in the centre on top of this butter mixture.
Preheat oven to 350 F or 180 C.
Batter
Ingredients:
1/2 cup butter
3/4 cup sugar
2 eggs
1 3/4 cups white flour
3/4 cup milk
2 teaspoons baking powder
1 teaspoon vanilla extract
1 teaspoon lemon juice
Method:
Sift the flour and baking powder. Keep aside.
Using a stand mixer or with an electric beater, first beat the butter and then add sugar. When sugar is well incorporated, add eggs one at a time. Mix in flour mixture alternating with the milk. Finally add vanilla extract and lemon juice. Pour batter evenly on top of the pineapple slices.
Bake in the oven till a cake tester or toothpick inserted in the centre comes out clean, around 45 to 50 minutes. Cool the cake in the pan and then invert onto a circular platter. Garnish with cherries on top.
Note:
- Margarine can be substituted for butter.
- No salt is required if using butter or margarine that is already salted.
- To prepare Mini Pineapple Upside-Down Cakes, grease and flour a Nordic Ware bundtlette pan. Melt the butter and brown sugar with a tablespoon of water. When thick and syrupy, spoon into the pan, then place a pineapple ring into each after trimming the slices and core with a 3-inch and 1-inch cutters respectively. Pipe or spoon the batter carefully into each. Level and tap pan on the counter. Bake in a preheated oven of 350 F or 180 C for 20 to 25 minutes, until a cake tester or toothpick inserted comes out clean. When cakes are still warm, loosen sides with a toothpick and upturn onto a baking sheet lined with parchment paper. Serve cakes in individual bowls. (Yields 12)