Simple, rewarding recipe of Pineapple Upside Down Cake - Eats and Treats by Tania Rebello

The hundred-year-old pineapple upside down cake was created when the famous pineapple company Dole announced a cooking contest using pineapple. This delicious cake was traditionally cooked in an iron skillet to ensure the caramelisation of pineapples, producing a delicious cake that bursts with richsweetness and pineapple juiciness. Maraschino cherries adorn the cake making it even more inviting.

Today is National Pineapple Upside Down Cake Day, so why not give this simple yet rewarding recipe a try?

Ingredients:

TOPPING:

• 1/4 cup (60g) unsalted butter, melted

• 1/2 cup (100g) packed light or dark brown sugar

• 8–10 pineapple slices 

• 15–20 maraschino cherries 

CAKE :

• 1 and 1/2 cups (177g) cake flour levelled cups

• 1 tsp baking powder

• 1/4 tsp baking soda

• 1/2 tsp salt

• 6 Tbsp (85g) unsalted butter, softened to room temperature

• 3/4 cup (150g) granulated sugar

• 2 large egg whites, at room temperature

• 1/3 cup (80g) sour cream, at room temperature

• 1 tsp pure vanilla extract

• 1/3 cup (80ml) whole milk, at room temperature

Method:

Preheat oven to 350°F (177°C).

First prepare the topping: 

Pour 1/4 cup melted butter into an ungreased 9×2 inch pie dish or round cake pan. (Make sure the pan is 2 inches deep). Sprinkle brown sugar evenly over butter. Blot any excess liquid off the fruit with a clean towel or paper towel.

Arrange about 6-7 blotted pineapple slices and all the cherries on top of the brown sugar. Place pan in the refrigerator for a few minutes as you prepare the cake batter. This helps to set the topping’s arrangement.

Prepare the cake batter: 

Whisk the cake flour, baking powder, baking soda, and salt together. Set aside. Using a handheld or stand mixer fitted with a paddle attachment beat the butter on high speed until smooth and creamy, about 1 minute.

Add the sugar and beat on high speed until creamed together, about 1 minute. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. On high speed, beat in the egg whites until combined, then beat in the sour cream and vanilla extract.

Scrape down the sides and up the bottom of the bowl as needed. Pour the dry ingredients into the wet ingredients. Turn the mixer onto low speed and as the mixer runs, slowly pour in the milk.

Beat on low speed just until all of the ingredients are combined. Remove topping from the refrigerator. Pour and spread cake batter evenly over topping.

Bake for 43-48 minutes, tenting foil on top of the cake halfway through bake time to prevent the top from over-browning before the center has a chance to fully cook. The cake is done when a toothpick inserted into the center of the cake comes out mostly clean.

Remove cake from the oven and cool on a wire rack for just 20 minutes. Invert the slightly cooled cake onto a cake stand or serving plate. You can slice and serve the cake at room temperature.