Topsy-turvey Pineapple Upside-down Cake

An upside pineapple cake is a true classic, and has penetrated the culture of many countries with a range of slightly different recipes.  I found this to be fairly straight forward and easy to make, so feel free to add any other tips or slight variations if you know of any.

Time:

1 hour

Serves:

8

Good for:

  • Tangy and sweet
  • A popular classic
  • Great with tea or coffee breaks

Ingredients:

  • 1 ½ cups (200g) all-purpose flour
  • 6 tbsp (55 g) cake flour
  • 6 tbsp ground almonds (from about 56g of blanched almonds)
  • ¾  tspn baking powder
  • ½  tspn salt
  • 1 ¾  cups (350g) of sugar
  • 1 cup (2 sticks) unsalted butter at room temperature
  • 4 large eggs
  • ¾  teaspoon vanilla extract
  • ¾  cup sour cream

For the Topping:

  • 1 cup (200g) of firmly packed dark brown sugar
  • ½  cup (1 stick) unsalted butter
  • 1 can (20 oz) of pineapple slices (canned Dole brand works best)

 

 Kitchen things you’ll need:

  • 10” round cake pan with 2” sides
  • Large bowl
  • Medium bowl
  • Hand mixer

Making it:

  • Generously grease (with butter) a 10-inch round non-stick cake pan with at least 2-inch high sides.
  • Heat brown sugar and butter in a medium sized saucepan on medium heat until sugar dissolves and the mixture is bubbly for several minutes. Don’t stir once the sugar is melted.
  • Pour the caramel mixture into the pan and then arrange the pineapple slices in a single layer on top of the caramel mixture.
  • Preheat oven to 325°F (170°C).
  • Whisk the flours, ground almonds, baking powder, and salt in a large mixing bowl.
  • In a separate bowl, use an electric mixer to beat the sugar and butter together until light. Then add the eggs one at a time, beating after each one and finally follow more mixing after you add the vanilla.
  • Add the dry ingredients alternately with sour cream with 2 additions each, beating well after each addition.
  • Spread the cake batter over the pineapple and caramel so that it is smooth on top.
  • Bake the cake at 325°F (170°C) until a toothpick inserted into the center comes out mostly clean which should take about 1 hour.
  • Cool cake in the pan on a rack for 5 minutes then turn the cake out onto a platter, and after the cake has cooled for 5 minutes, while the cake is still warm.
  • If some of the topping sticks to the cake pan (it often does), just scoop it out with a butter knife and patch the cake.
  • Serve warm or at room temperature.

Tips/notes:

  • This cake is so rich and moist it will easily keep well for a few days.  Make sure you cover it and store it in the fridge for maximum keep.
  • I left out the classic topping of candied or maraschino cherries for decoration on purpose (don’t know many fans of them) but feel free to add one in the center of each pineapple round for added colour.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s