Pineapple Upside Down Cake is an American Classic. The light cake married with the sugar and butter topping is all you need to enjoy the sticky sweet dessert. Pineapple and cherries add an amazing flavour to the cake.
I may say this about a lot of cakes I make, but trust me this is by far one of the best I have baked. I baked it for the first time for my Husband's birthday a few months back. I have baked it a few times since and it has been a winnner always. If you like yours less sweet, do reduce the sugar in the topping a little. We loved it this way.
Ingredients
For the Topping
Butter 57gms, 1/4 cup
Light brown sugar, firmly packed 106 gms, 1/2 cup
Cinnamon 1/4 tsp
Ginger 1/4 tsp
Pineapple Rings 6/7 drained
Candied red cherries 6/7
Pecans or Walnuts, optional
For the cake
Butter 43 gms, 3 tbsp
Sugar 150 gms, 3/4 cup
Large Egg 1
Salt 1/2 tsp
Baking Powder 13/4 tsp
Vanilla extract 1 tsp
Pineapple Juice 1 tsp (from the can)
All Purpose Flour 160 gms, 11/3 cup
Milk 1/2 cup
Method of Preparation
1. Preheat the oven to 190 C/375°F. Lightly grease a 9" round cake pan.
2. Melt the butter, and mix with the brown sugar, cinnamon, and ginger. Spoon the mixture into the prepared pan.
3. Space the pineapple rings on top of the brown sugar mixture. Place a cherry in the center of each ring. If you're using nuts, place them between the pineapples.
4. Beat the butter and sugar until fairly smooth.
5. Add the egg and beat till light and fluffy. Add vanilla and pineapple juice as well.
6. In a separate bowl mix the flour with baking powder.
7. Add the flour alternately with the milk, mixing at medium speed and beginning and ending with the flour. Once the last of the flour is added, mix briefly, just until smooth.
8. Spoon the thick batter into the prepared pan, spreading it to the edges of the pan.
9. Bake the cake for 30 to 35 minutes, until a cake tester inserted into the center comes out clean.
10. Remove the cake from the oven, wait 3 minutes, then turn the pan over onto a serving plate. Wait 30 seconds, then lift the pan off. If anything sticks in the pan, just lift it out and place it back on the cake.
Serve warm or at room temperature.
I may say this about a lot of cakes I make, but trust me this is by far one of the best I have baked. I baked it for the first time for my Husband's birthday a few months back. I have baked it a few times since and it has been a winnner always. If you like yours less sweet, do reduce the sugar in the topping a little. We loved it this way.
Ingredients
For the Topping
Butter 57gms, 1/4 cup
Light brown sugar, firmly packed 106 gms, 1/2 cup
Cinnamon 1/4 tsp
Ginger 1/4 tsp
Pineapple Rings 6/7 drained
Candied red cherries 6/7
Pecans or Walnuts, optional
For the cake
Butter 43 gms, 3 tbsp
Sugar 150 gms, 3/4 cup
Large Egg 1
Salt 1/2 tsp
Baking Powder 13/4 tsp
Vanilla extract 1 tsp
Pineapple Juice 1 tsp (from the can)
All Purpose Flour 160 gms, 11/3 cup
Milk 1/2 cup
Method of Preparation
1. Preheat the oven to 190 C/375°F. Lightly grease a 9" round cake pan.
2. Melt the butter, and mix with the brown sugar, cinnamon, and ginger. Spoon the mixture into the prepared pan.
3. Space the pineapple rings on top of the brown sugar mixture. Place a cherry in the center of each ring. If you're using nuts, place them between the pineapples.
4. Beat the butter and sugar until fairly smooth.
5. Add the egg and beat till light and fluffy. Add vanilla and pineapple juice as well.
6. In a separate bowl mix the flour with baking powder.
7. Add the flour alternately with the milk, mixing at medium speed and beginning and ending with the flour. Once the last of the flour is added, mix briefly, just until smooth.
8. Spoon the thick batter into the prepared pan, spreading it to the edges of the pan.
9. Bake the cake for 30 to 35 minutes, until a cake tester inserted into the center comes out clean.
10. Remove the cake from the oven, wait 3 minutes, then turn the pan over onto a serving plate. Wait 30 seconds, then lift the pan off. If anything sticks in the pan, just lift it out and place it back on the cake.
Serve warm or at room temperature.
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