Few desserts capture the nostalgia and charm of a classic Pineapple Upside-Down Cake. With its buttery caramelized topping and moist cake base, this treat is perfect for any occasion. Let's dive into why this cake is a timeless favorite.
The foundation of this cake is butter, bringing richness and helping to caramelize the top. Brown sugar adds depth and sweetness, creating that beautiful glaze. The pineapple rings and maraschino cherries not only provide a pop of color but also a tart counterbalance to the sweetness. For the cake itself, all-purpose flour forms the structure while granulated sugar sweetens it. A touch of baking powder gives the cake its lift, and salt enhances all the flavors. Milk keeps the batter smooth, and vanilla extract adds a hint of warmth. Finally, eggs bind everything together, ensuring a tender crumb.
This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. For extra flair, consider a sprinkle of toasted coconut on top before serving. It's perfect as a standalone dessert or as part of a brunch spread.
First things first, preheat your oven to 350°F (175°C). This ensures your cake bakes evenly. Next, pour the melted butter into a 9-inch round cake pan, using a brush or a spoon to spread it evenly across the bottom. This will help prevent sticking and create a luscious topping.
Sprinkle the brown sugar over the melted butter, making sure it covers the bottom of the pan completely. This layer will caramelize beautifully, forming the iconic topping that makes this cake so special.
Now, arrange the pineapple rings in a single layer over the brown sugar. Place a maraschino cherry in the center of each ring. This simple step adds a touch of elegance to the cake's appearance and a delightful flavor contrast.
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy. This should take about 2-3 minutes with an electric mixer, ensuring the sugar is well incorporated.
Beat in the eggs one at a time, mixing well after each addition. This helps to maintain the batter’s smooth texture. Add the vanilla extract and give it another quick mix.
In a separate bowl, combine the flour, baking powder, and salt. Gradually add this dry mixture to the creamed butter and sugar, alternating with the milk. Start and end with the flour mixture, mixing just until everything is combined. This method helps keep the cake tender.
Carefully pour the batter over the pineapple and cherries in the pan, using a spatula to spread it evenly. You want to ensure an even rise during baking.
Bake in your preheated oven for about 35-40 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for about 10 minutes; this makes it easier to handle when inverting.
To serve, place a serving plate over the pan and flip it over swiftly but carefully. Gently lift off the pan to reveal your stunning cake.
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