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.
Serves: 8Hands-on: 20 minutesTotal: 1 hour 20 minutesDifficulty: Medium
- 4 Tbsp. unsalted butter
- 3⁄4 cup dark brown sugar
- 1⁄2 medium pineapple, peeled, cored, and sliced
- 2 egg whites, room temperature
- 8 Tbsp. salted butter
- 1 cup sugar
- 2 egg yolks
- 1 tsp. vanilla extract
- 1 1⁄2 cups all-purpose flour
- 2 tsp. baking powder
- 1⁄2 cup whole milk
- Preheat oven to 350°F.
- Melt unsalted butter and brown sugar in a 9-inch 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 pineapple on top of the caramelized sugar mixture and set aside. In a medium bowl, whip egg whites to stiff peaks and set aside.
- In a mixing bowl, with an electric mixer, cream salted butter with sugar until fluffy. Beat in egg yolks and vanilla. In a separate bowl, combine flour and baking powder. Add flour mixture to butter/egg mixture in two parts, alternating with milk. Fold whipped egg whites into the cake batter, then pour batter over pineapple 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.