Pineapple Upside-Down Cake
This classic combination of caramel, pineapple, and butter cake needs nothing to embellish it, but if you must, top it with a dollop of whipped cream to make it fancy! Other fruits are delicious baked in the same manner. Try plums, apricots, or fresh cherries.
Hands-on: 20 minutesTotal: 1 hour 20 minutes
- 4 Tbsp. unsalted butter
- ¾ cup dark brown sugar
- fresh pineapple slices (enough to cover bottom of 9” round cake pan)
- 2 egg whites, room temperature
- 8 Tbsp. salted butter
- 1 cup sugar
- 2 egg yolks
- 1 tsp. vanilla extract
- 1½ cups all-purpose flour
- 2 tsp. baking powder
- ½ cup milk
- Preheat oven to 350°F.
- Melt unsalted butter and brown sugar in a 9" round cake pan directly on top of a stove burner on low heat until the mixture starts to foam and the sugar starts to caramelize. Remove from heat.
- Lay the pineapple on top of the caramelized sugar mixture and set aside. Whip the egg whites to stiff peaks and set aside.
- In a mixing bowl, with an electric mixer, cream the salted butter with the sugar until fluffy. Beat in the egg yolks and vanilla. In a separate bowl, combine the flour and baking powder. Add the flour mixture to the butter/egg mixture in two parts, alternating with the milk. Fold the whipped egg whites into the cake batter, and then pour the batter over the fruit in the cake pan.
- Bake for 50 minutes. Remove the cake from the oven, run a knife around the cake pan to loosen the edge, and then invert the cake onto a plate by first holding a plate face-down over the cake pan, then flipping the pan over. Leave the cake pan on top for 5 minutes to let the fruit naturally fall onto the cake. Remove the cake pan, and let the cake cool before cutting.