A Tropical Twist: Sunshine in Every Bite - Pineapple Upside-Down Cake
This recipe is a celebration of sunshine and flavor! Pineapple Upside-Down Cake is a classic dessert that never goes out of style. It features a golden brown caramelized pineapple topping and a moist, fluffy vanilla cake base – a perfect combination of textures and tastes.
Ingredients:
- The Cake Batter:
- 3 large eggs (room temperature for better mixing)
- ½ cup all-purpose flour (the base for the cake structure)
- ¾ cup granulated sugar (sweetens the cake)
- ¾ cup milk (whole milk adds richness, but low-fat or skim milk work too)
- 2 teaspoons baking powder (helps the cake rise for a fluffy texture)
- ½ teaspoon vanilla extract (adds warmth and complexity)
- The Caramelized Pineapple Topping:
- 100 grams unsalted butter (softened for easy mixing)
- 1 cup granulated sugar (for caramelization)
- 1 (14.5 oz) can sliced pineapple (drained, reserve some juice)
Instructions:
- Crafting the Caramelized Magic: In a saucepan over medium heat, melt the butter. Gradually add the granulated sugar, stirring constantly to prevent burning. The sugar will dissolve and turn a light golden brown. This is the beginning of the caramelization process.
- Adding the Finishing Touches: Once the sugar is golden brown, carefully add a splash of the reserved pineapple juice and a small pat of butter to the pan. This will help prevent the caramel from becoming too hard and brittle. Stir continuously for about 6 minutes, until the mixture is smooth and slightly thickened.
- Preparing the Pan: Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit). Grease the sides and bottom of a round cake pan. For extra insurance against sticking, you can also dust the pan with a light coating of flour after greasing.
- Creating the Pineapple Perfection: Pour the hot caramelized sugar mixture into the prepared cake pan. Arrange the pineapple slices in a single layer over the caramel, creating a beautiful circular pattern or using any design you like.
- Mixing Up the Batter: In a large bowl using an electric mixer, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Dry Ingredients Come In: In a separate bowl, whisk together the flour and baking powder. Gradually add the dry ingredients to the wet ingredients (creamed butter, sugar, and eggs) alternating with the milk. Mix until just combined, being careful not to overmix.
- Baking the Beauty: Pour the cake batter evenly over the pineapple slices in the prepared pan. Bake the cake in the preheated oven at 180 degrees Celsius (350 degrees Fahrenheit) for 40 minutes, or until a toothpick inserted into the center comes out clean.
- Cooling and Serving Up Sunshine: Remove the cake from the oven and let it cool completely in the pan on a wire rack. Once cool, carefully invert the cake onto a serving plate, revealing the stunning caramelized pineapple topping.
Tips:
- For a richer flavor, use brown sugar instead of granulated sugar for the caramelized topping.
- To prevent the pineapple slices from browning too quickly, you can toss them in a little bit of lemon juice before arranging them in the pan.
- Leftover cake can be stored in an airtight container at room temperature for up to 2 days.
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