FRESH PINEAPPLE UPSIDE DOWN CAKE | ALLRECIPES
The classic pineapple upside down cake made with fresh pineapple. Serve with dollops of creme fraiche.
Provided by Veruschka
Categories Desserts Fruit Desserts Pineapple Dessert Recipes
Total Time 1 hours 10 minutes
Prep Time 30 minutes
Cook Time 30 minutes
Yield 1 9-inch round cake
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (205 degrees C).
- Melt the butter. Brush a little bit of the butter on the inside of a 9-inch cake pan.
- Mix 5 tablespoons of the butter with the dark brown sugar and 1/4 cup of the pineapple juice. Place this mixture in the bottom of the cake pan. Arrange the pineapple rings on the brown sugar mixture in a decorative pattern (be creative). Set pan aside.
- Stir together the flour, salt, white sugar, and baking powder.
- Separate the eggs. Beat the whites until stiff but not dry.
- Beat two of the egg yolks until lemony yellow. Stir in the remaining 1/2 cup pineapple juice, vanilla, and remaining melted butter. Add this mixture to the flour mixture. Gently fold in the egg whites. Pour batter over the top of the brown sugar and pineapple rings.
- Bake in the preheated oven until cake springs back when lightly touched with a finger, about 30 minutes. Let cake cool in pan for 10 minutes then cover pan tightly with a serving dish and invert so that the pineapple side is up.
Nutrition Facts : Calories 289.8 calories, CarbohydrateContent 41.3 g, CholesterolContent 77 mg, FatContent 13 g, FiberContent 1 g, ProteinContent 3.6 g, SaturatedFatContent 7.7 g, SodiumContent 282.3 mg, SugarContent 27.3 g
FRESH PINEAPPLE UPSIDE DOWN CAKE - INSPIRED TASTE
We love this simple pineapple upside down cake! For the best results, use fresh pineapple. If you only have access to canned pineapple, use pineapple in the lightest syrup you can find. Otherwise, we have found the cake becomes too sweet for our taste. Why separate the eggs? The recipe asks that you separate the eggs, and then add the yolks at a different time as the whites. This method produces the best cake texture. For this recipe, you do not need to whip the egg whites (a common technique when separating eggs for use in light and airy cakes.) Instead, we are going out of our way not to whip the whites, which is why they are added at the end. We have tried this recipe using whole eggs and found it to be inferior (the batter also overflowed the cake pan).
Provided by Adam and Joanne Gallagher
Total Time 1 hours 5 minutes
Prep Time 25 minutes
Cook Time 40 minutes
Yield Makes 1 (9-inch) cake, 8 slices
Number Of Ingredients 12
Steps:
- Position an oven rack in the lower third of the oven and heat oven to 350 degrees Fahrenheit.
- Using the back of a spoon, spread 4 tablespoons of the butter over the bottom of a 9-inch cake pan. Scatter the brown sugar and cinnamon evenly over butter. Arrange the pineapple wedges in one even layer over the butter and sugar.
- In a large bowl, beat the remaining 8 tablespoons of butter, granulated sugar and zest with an electric mixer on high speed until light and fluffy, 2 to 3 minutes. Add the egg yolks and vanilla and beat until smooth.
- In a medium bowl, whisk or sift the flour with the baking powder and salt. Mix in a third of the flour mixture until only a few streaks of flour remain then mix in the remaining flour. Add the egg whites and sour cream and mix just until smooth.
- Spoon cake batter on top of the pineapple and spread into an even layer. Bake for 35 to 40 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Cool cake in the pan for 5 minutes then run a knife around the edges and invert it onto a plate to cool. If some pineapple slices stick to the pan, use a spatula to transfer them back on top of the cake and spread a little of the gooey brown sugar sauce over them to cover it up.
- Serve warm or at room temperature. Refrigerate leftover cake up to 3 days. You can also rewarm slices in the microwave for about 10 seconds.
Nutrition Facts : ServingSize 1 slice, Calories 429, ProteinContent 5 g, CarbohydrateContent 56 g, FiberContent 1 g, SugarContent 37 g, FatContent 22 g, SaturatedFatContent 13 g, CholesterolContent 100 mg
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