Pineapple Upside-Down Cake
Sure, countless desserts and snacks have joined the club recently. They are also featured in cookbooks as well as on cooking shows and social media sites. While it is true that it is fun and exciting to try out those new recipes, having a classic dish as a centerpiece for your dinner table or a star of your afternoon tea or coffee is equally excellent.
If you are looking for a classic dessert to serve to your family and friends for an upcoming get-together, you should try this Pineapple Upside-Down Cake recipe that I am sharing with you today. Yes, this type of cake is old, but I can guarantee you that its retro charm and classic appeal has never waned since it was featured in a magazine in 1925.
It is believed that the first Pineapple Upside-Down Cake was made hundreds of years ago. People back then made their desserts by lining a pan or skillet with fruits and top with batter – the same way this delicious upsidedown-cake is made. But, of course, you can expect that it can already be made using modern techniques. Overall, though, the idea is the same. The result is still a stunning cake topped with pineapple rings and studded with cherries.
Interested in making it? Here’s how:Print
This Pineapple Upside-Down Cake recipe NEVER gets old. The resulting cake is quite charming and delicious. It will certainly satisfy anyone’s sweet tooth!
1 c. sifted cake flour
1 tsp. baking powder
1/4 tsp. salt
1 c. white sugar
1 can sliced pineapple (about 20 oz.)
4 large eggs
1 c. packed light brown sugar
1/2 c. butter
10 cherries (halved)
1 tbsp. butter (melted)
1 tsp. almond extract
- Preheat oven to 325 degrees Fahrenheit.
- In a heavy skillet, melt butter over low heat. Once completely melted, remove from heat and sprinkle brown sugar evenly over the pan. Line the bottom of the skillet with pineapple rings and then distribute cherries around the pineapple. Set aside.
- Combine flour, baking powder, and salt.
- Separate the egg whites from the yolks. Use separate bowls. Beat egg whites until stiff peaks form and gradually add granulated sugar. Beat egg yolks until thick and yellow.
- Gently fold egg yolks and flour mixture into whites using a wire whisk or rubber scraper. Add about 1 tablespoon of melted butter and almond extract.
- Spread batter evenly over pineapple in skillet.
- Bake for up to 30 to 35 minutes.
- Using a table knife, loosen the edges of the cake.
- Let cool for about 5 minutes and then invert onto a serving plate.
As much as possible, use a 10-inch cast-iron skillet. You would know that the cake is baked when you insert a toothpick in the center and it comes out clean.
The sweet and a little bit tangy flavor of the pineapple and cherries is what makes this cake really delicious. Every bite would be heaven, and everybody will surely love it. You can make this for dessert or snack since you can easily get pineapples and cherries in cans. No need to wait for when they are in season.