Pineapple and Caramel Upside-Down Cake
Votes: 4
Time: 1 hour 20 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Although the classic pineapple upside-down cake is considered old-fashioned or retro in the United States, it never fails to wow when served. The caramel topping with a beautiful pattern of pineapple slices and cherries always looks bright and festive, and the cake's flavor leaves no one indifferent. It's soft and airy, with a juicy fruit topping. Pineapple cake is baked upside down and inverted when served. It's best served warm with a dollop of whipped cream.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Pie
- 2 cups premium flour
- 2 tsp baking powder
- 0.5 tsp of soda
- 0.5 tsp salt
- 1 teaspoon ground ginger
- 1/4 tsp ground cloves
- 0.5 cup unsalted butter, softened
- 1 cup of sugar
- 2 large eggs
- 0.5 cups heavy cream
- 0.5 cups of juice from a can of canned pineapple
Topping
- 1/4 cup unsalted butter, melted
- 0.5 cup light brown sugar
- 7 canned pineapple rings (+ 0.5 cups of juice from the can, for the pie)
- 13 candied cherries
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Recipes with similar ingredients: premium flour, Pineapple, candied cherries, brown sugar, Pineapple juice, eggs, cream, ground ginger, carnation
Cooking the dish according to the recipe:
- Preheat oven to 350°F (175°C). Spray the sides of a 9 x 3-inch round baking pan with cooking spray or grease with butter.
- Pineapples and caramel:
In a small bowl, combine melted butter and brown sugar. Spread the mixture in the bottom of the prepared baking dish. Arrange 6 pineapple rings around the edge of the dish and 1 in the center. Place a cherry in the center of each ring, and the rest between the slices along the edges. - Pie:
In a large bowl, combine the flour, baking powder, baking soda, salt, ginger, and cloves. In another large bowl, beat the butter and sugar until light and fluffy. Beat in the eggs one at a time. Using a rubber spatula, alternately fold in the flour mixture, heavy cream, and pineapple juice until the dough is smooth. - Spread batter over pineapple slices in pan and bake for 1 hour or until a toothpick inserted into the center comes out clean.
- Cool the pie in the pan for 5 minutes. Then, run a metal spatula around the edge to loosen the edges, invert the serving plate over the pan, and return the pie and plate to the table. Remove from the pan and serve warm with whipped cream.
Author of the recipe - Barbara Eley B'Smith is a glossy magazine publisher and lifestyle expert, manager of three restaurants, award-winning chef, and food service executive.
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