Pineapple Upside Down Cake Recipe

My sister owns a incredible at home bakery service. She not only offers free delivery in the St Louis area but also ships most items to anywhere in the US. Today’s recipe comes from her.

If you are looking for any type of sweet be sure to visit Creative Sweet Treats. And from now until August 25th you can use coupon code YTB25 and save 25% off any order. Sweet indeed.

Pineapple Upside Down Cake.

Ingredients:
4 tablespoons (1/4 cup) (55 grams) unsalted butter
3/4 cup (160 grams) light brown sugar
1 medium pineapple (peeled, quartered, cored, and sliced 1/4 inch thick)
Maraschino cherries or candied cherries (optional)

Cake Batter:
1 1/2 cups (195 grams) all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (113 grams) unsalted butter, at room temperature
1 cup (200 grams) granulated white sugar
1 teaspoon pure vanilla extract
2 large eggs, separated
1/2 cup (120 ml) milk

Method:
Preheat oven to 350
Topping: Place the butter and brown sugar in a small saucepan and stir over medium heat until the butter has melted and the sugar has dissolved. Continue cooking for a few more minutes until the sugar starts to caramelize. Then remove from heat, and pour into your prepared cake pan. Evenly arrange the fresh pineapple slices on the bottom of the pan. (Can also garnish with cherries.)

Cake Batter: In a large bowl, sift or whisk together the flour, baking powder, and salt.

In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Scrape down the sides of the bowl and then beat in the vanilla extract. Add the egg yolks, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the flour mixture (in three additions), alternately with the milk (in two additions), ending with the dry ingredients.

In a clean bowl, whisk the egg whites with the cream of tartar just until the whites hold a firm peak. With a large spatula gently fold the beaten egg whites into the cake batter in two additions. Pour the batter into the cake pan, smoothing the top. Bake in preheated oven for 45 – 55 minutes, or until the top of the cake has browned and starts to pull away from the sides of the pan (a toothpick inserted into the cake (not the pineapple) will come out clean). Remove from oven and place on a wire rack to cool for about 10 minutes. Run a sharp knife around the edge of the pan and then invert the cake onto your serving plate.

Makes one – 9 inch (23 cm) cake. Serves 6 to 8

Look at that cake. If you try this make sure you let me know how it was.

Thanks for the recipe Cass!

About Rachel

Rachel Akers writes about crafts, recipes, and features the adventures of a family of 4. It is always crazy but I wouldn't change it for the world! Comments or questions? Talk to me on Facebook or Twitter or sign up for our RSS feed to have future articles delivered to your feed reader.