A Classic Pineapple Upside-Down Cake Recipe
Introduction
Welcome to a delightful journey into the world of baking. Today, we will be exploring the classic Pineapple Upside-Down Cake. This delicious dessert, with its caramelized pineapple and cherries on top, and moist vanilla cake underneath, is sure to become a family favorite!
Ingredients
For baking this tropical delight, you will need the following ingredients:
- 200g (1 cup) granulated sugar
- 120g (1/2 cup) unsalted butter
- 1 can (20 oz) pineapple slices, juice reserved
- 11 maraschino cherries
- 200g (1 1/2 cups) all-purpose flour
- 200g (1 cup) brown sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 180 ml (3/4 cup) milk
- 1 tsp vanilla extract
- 2 large eggs
Directions
- Preheat the oven to 180°C (350°F). In a 9-inch round baking pan, melt the butter over low heat. Once melted, add brown sugar and stir until it’s well combined. Arrange the pineapple slices on top and place a cherry in the middle of each slice.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. In another bowl, whisk together the milk, vanilla, eggs, and 2 tablespoons of the reserved pineapple juice. Gradually add the wet ingredients to the dry, mixing just until combined.
- Pour the batter over the pineapple and cherries in the baking pan. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then invert it onto a serving plate. Leave the pan over the cake for a few more minutes to let the sugar topping drizzle over the cake.
Notes/Tips
- Make sure your eggs and milk are at room temperature to ensure a smooth and well-combined batter.
- If you don’t have a round baking pan, a square one will work as well.
- Don’t overmix the batter as it can make the cake dense and tough.
Conclusion
There you have it—a classic Pineapple Upside-Down Cake that’s sure to impress your guests! It’s a delicious and visually appealing dessert that brings a tropical twist to any meal. Happy baking!
