Fresh Pineapple Upside Down Cake Recipe
This is a lovely light cake thats simple to make. The batter is scented with citrus peel; we like to use lime or lemon. Then the batter is smeared over a layer of softened butter, brown sugar, warm cinnamon, and fresh pineapple slices. The final cake is light, with a gooey brown sugar sauce on top. We love using fresh pineapple here, its much lighter in flavor than canned. If youre in a pinch, canned pineapple will work just be sure to use canned pineapple in the lightest syrup you can find.
This is a lovely light cake thats simple to make. The batter is scented with citrus peel; we like to use lime or lemon. Then the batter is smeared over a layer of softened butter, brown sugar, warm cinnamon, and fresh pineapple slices. The final cake is light, with a gooey brown sugar sauce on top. We love using fresh pineapple here, its much lighter in flavor than canned. If youre in a pinch, canned pineapple will work just be sure to use canned pineapple in the lightest syrup you can find.
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 2 large eggs separated
- 1 cup (200 grams) granulated sugar
- 1 1/2 cups (195 grams) all-purpose flour
- 1/2 cup (125 grams) sour cream or plain yogurt
- 12 tablespoons (170 grams) unsalted butter softened (1 1/2 sticks)
- 1/2 cup (100 grams) lightly packed brown sugar
- 2 teaspoons lime or lemon zest
- 8 ounces (225 grams) fresh pineapple, cut into 1/2-inch-th
- Carbohydrate 10.9426366507937 g
- Cholesterol 852.533333320078 mg
- Fat 21.3359733304172 g
- Fiber 0.690299980163574 g
- Protein 30.6207233223647 g
- Saturated Fat 7.09797166485072 g
- Serving Size 1 1 Serving (596g)
- Sodium 754.320399652054 mg
- Sugar 10.2523366706301 g
- Trans Fat 3.41656499985088 g
- Calories 367 calories
Step-by-step
- Position an oven rack in the lower third of the oven and heat oven to 350 degrees F.
- Using the back of a spoon, spread 4 tablespoons of the butter over the bottom of a 9-inch cake pan. Scatter the brown sugar and cinnamon evenly over butter. Arrange the pineapple wedges in one even layer over the butter and sugar.
- In a large bowl, beat the remaining 8 tablespoons of butter, granulated sugar and zest with an electric mixer on high speed until light and fluffy, 2 to 3 minutes.
- Add the egg yolks and vanilla and beat until smooth. Scrape the sides and bottom of the bowl then mix in the baking powder and salt.
- Mix in a third of the flour mixture until only a few streaks of flour remain then mix in the remaining flour. Add the egg whites and sour cream and mix just until smooth.
- Spoon cake batter on top of the pineapple and spread into an even layer. Bake for 35 to 40 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Cool cake in the pan for 5 minutes then run a knife around the edges and invert it onto a plate to cool. If some pineapple slices stick to the pan, use a spatula to transfer them back on top of the cake and spread a little of the gooey brown sugar sauce over them to cover it up.
- Serve warm or at room temperature. Refrigerate leftover cake up to 3 days. You can also rewarm slices in the microwave for about 10 seconds.
When baking fruit directly against the base of a pan, metal choice dictates whether the sugar will caramelize cleanly or burn before the center sets. Aluminum cake pans conduct heat evenly, preventing the brown sugar and butter layer from scorching during the 35 to 40 minutes in the oven. Glass or ceramic retain heat differently and often require lower oven temperatures or extended baking times to achieve the same internal doneness.
The Role of Fresh Fruit and Dairy
Using raw fruit introduces significantly more moisture than canned rings packed in heavy syrup. Cutting the pineapple pieces to a half-inch thickness ensures they release steam without flooding the batter, maintaining the structural integrity of the crumb. Incorporating sour cream or plain yogurt into the batter provides lactic acid that reacts with the leavening agents while adding dairy solids to tenderize the gluten network. Beating the butter, granulated sugar, and citrus zest on high speed for two to three minutes incorporates microscopic air pockets that expand during baking, counteracting the heavy fruit layer resting on top.
- Inverting the cake requires waiting exactly five minutes after it leaves the oven so the butter and sugar layer firms up just enough to release without pooling uncontrollably.
- Run a thin-bladed knife around the perimeter immediately before turning the pan over to break the vacuum seal against the metal.
- If any fruit wedges adhere to the bottom of the pan, gently lift them with an offset spatula and press them back into the exposed caramel sauce.
- Store leftovers covered in the refrigerator for up to three days, warming individual portions in the microwave for ten seconds to restore the soft crumb texture.
