Upside-Down Cake
This classic dessert features caramelized pineapple on top of a soft, fluffy cake, offering an eye-catching presentation and delightful flavors.
Ingredients
For the fruit layer
- 1 cup Brown Sugar Provides caramel flavor
- 0.5 cup Unsalted Butter Adds richness
- 1 can Pineapple Rings Adds natural sweetness
- Optional Maraschino Cherries For decoration
For the cake
- 1.5 cups All-Purpose Flour Ensures structural integrity
- 1 cup Granulated Sugar Sweetens the batter
- 3 teaspoons Baking Powder Leavening agent
- 1 pinch Salt Enhances overall flavor
- 2 Large Eggs Provides moisture and stability
- 0.5 cup Milk Adds moisture and richness
- 1 teaspoon Vanilla Extract Adds aroma and depth
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Melt half a cup of unsalted butter in a round baking pan until it’s completely liquid.
- Sprinkle one cup of brown sugar evenly over the melted butter.
- Arrange the pineapple slices on top of the brown sugar mixture.
- Optionally, place maraschino cherries in the center of each pineapple ring.
Making the batter
- In a mixing bowl, whisk together one and a half cups of all-purpose flour, one cup of granulated sugar, three teaspoons of baking powder, and a pinch of salt.
- In another bowl, whisk together two large eggs, half a cup of milk, and one teaspoon of vanilla extract until fully combined.
- Gradually combine the wet and dry ingredients, folding them gently until barely mixed.
Baking
- Pour the cake batter over the arranged pineapple and sugar mixture.
- Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool for a few minutes before inverting onto a serving platter.
Notes
Feel free to experiment with different fruits like peaches or bananas. Store covered at room temperature for up to 2 days, or refrigerate for about a week. Freeze for up to 2-3 months.