Fresh Pineapple Upside Down Cake-Easiest Recipe Ever :- For years, taste buds have been pleased by the classic treat known as pineapple upside-down cake. This traditional dessert combines slices of caramelized pineapple with a rich, buttery cake to create the ideal harmony of flavors and textures. Although canned pineapple is frequently used, fresh pineapple gives the cake an unmatched brightness and juiciness. With the help of this recipe, you can make a delicious upside-down pineapple cake that is sure to become a favorite.
Fresh Pineapple Upside Down Cake-Easiest Recipe Ever
Pineapple upside-down cake is a classic dessert that has delighted taste senses for years. This classic delicacy has the perfect balance of flavors and sensations thanks to the combination of rich, buttery cake with caramelized pineapple segments. While canned pineapple is a common ingredient, fresh pineapple adds an unparalleled brightness and juiciness to the cake. This recipe will help you create a tasty upside-down pineapple cake that will quickly become a favorite.
Ingredients
For the topping:
- 1 fresh pineapple
- 1/2 cup (1 stick) unsalted butter
- 3/4 cup packed light brown sugar
- Maraschino cherries (optional)
For the cake batter:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/4 cup pineapple juice (reserved from the fresh pineapple)
Instructions:
Get the pineapple ready. Take the fresh pineapple and core it. Cut the pineapple into half-rings or rings, according to your taste. Using paper towels, pat the pineapple slices dry to absorb any remaining moisture and help avoid a soggy cake.
Prepare the Topping.
Set the oven temperature to 350°F (175°C). Melt the butter in a 9-inch round cake pan or a 10-inch cast-iron skillet over medium heat. After adding the brown sugar, stir the mixture until it is fully incorporated and starts to boil. After turning off the heat, place the pineapple slices in a single layer above the brown sugar mixture. For a classic touch, insert a maraschino cherry, if using, in the center of each pineapple ring.
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Get the cake batter ready. Whisk the flour, baking powder, and salt in a medium-sized bowl. Put aside. Using an electric mixer set to medium speed, cream the butter and granulated sugar in a large basin until light and fluffy, about 3 minutes. One egg at a time, adding and beating thoroughly after each addition. Add the vanilla extract and stir.
Start and finish with the flour combination, then add the milk in two additions and the flour mixture in three additions while the mixer is running on low speed. Blend until barely mixed. To make sure the batter is well combined and smooth, stir in the pineapple juice that was set aside.
Put the Cake Together
Using a spatula, evenly distribute the cake batter over the arranged pineapple segments. To prevent upsetting the pineapple arrangement, proceed with caution. A toothpick put into the center of the cake should come out clean after 45 to 50 minutes of baking the skillet or cake pan in the preheated oven. When lightly touched, the cake should bounce back and have a golden brown color.
Flip and Chill Give the cake ten minutes or so to cool in the skillet or pan. This facilitates an easier inversion by helping the caramel coating set slightly. To remove the cake from the pan’s sides, run a knife around its edge. Place a cake stand or serving plate over the skillet or pan with caution. Turn the cake out onto the dish using oven mitts.
Carefully remove the skillet or pan, and if some pineapple slices remain on the bottom, just put them back on the cake. Present and Savor Before serving, let the cake cool for at least 20 minutes to let the flavors settle in and the cake solidify. Warm or room temperature, pineapple upside-down cake tastes great with a scoop of vanilla ice cream or a dollop of whipped cream.
Tips:
Pineapple Preparation: Make sure the slices of pineapple are well drained to avoid any surplus moisture that could cause the cake to get soggy. Even Topping: To make sure the topping is uniform, distribute the butter and brown sugar mixture equally. Cooling Time: To avoid the cake crumbling, let it cool slightly before turning it upside down.
Nutrition:
- Calories: 270
- Total Fat: 10g
- Saturated Fat: 6g
- Cholesterol: 55mg
- Sodium: 180mg
- Total Carbohydrates: 43g
- Dietary Fiber: 1g
- Sugars: 28g
- Protein: 3g
