I’d never made an upside down cake before…I can’t tell you why, I just haven’t. Maybe because there were so many other desserts to choose from or perhaps I just hadn’t had the right pineapple upside down cake. Well at last neither of those is an issue.
This recipe took some tweaking, the first time I made it the bottom was granular. So I thought maybe I didn’t cook the butter and brown sugar long enough. Thus my second attempt, still not much success. We have a friend who is a chef and a very good one at that. I know it’s nice to have friends in all the right places and some in high places. By the way yes we ate the prior mishaps. We’re troopers that way. He solved our little situation, and bing, bang here is the revised recipe:
Pineapple Upside Down Cake
Use a 10 inch pan. It can be square, round, whatever you may have. Place your 1/2 cup butter in the dish and microwave as to melt. If you have a metal pan just melt the butter in something suitable and pour into your dish. Add to the melted butter your packed brown sugar and stir. Lay your pineapple slices on top of this. You can place cherries in the center hole…I would normally use fresh as we don’t use the type in a jar as the food coloring isn’t healthy (in fact many are allergic to food dyes).
Sift your flour, baking powder and salt into a bowl and set aside.
Using two bowls crack your eggs with whites in one bowl and yolks in the other. Stiffly beat the egg whites until soft peaks form. Beat the egg yolks as well just to mix them. Fold the white sugar into the egg whites you can use your mixer to incorporate the sugar if you like. Fold egg whites into the flour mixture then add the yolks.
Add 1Tbsp of butter, melted into the batter. Add the almond extract.
Bake @ 325 degrees for approx 30-40 min. until the surface is golden and springs back when pressed. I found that 40 min. worked best for me but your oven may vary. When you remove from the oven run a knife around the edges. Cool just for about 5 min. then place a plate on top of your baked cake with decorative side down and quickly flip it over. The flatter the plate the better so the center of the cake doesn’t dip. If it does don’t stress, the flavor is so wonderful that the only thing anyone will remember about this cake is how awesome it tastes.
This is truly one of my favorite desserts now and since I try not to eat too much in the sweets department we don’t make it as often as we would like or I could easily consume my own weight in this cake. Enjoy!
- 4 eggs, separated
- ½ cup (8 tablespoons) butter plus 1 tablespoon
- 1 cup (220 grams) packed brown sugar
- 1 cup (200 grams) white sugar
- 1 fresh pineapple
- 1 cup (136 grams) sifted cake flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon almond extract
- Melt 8 tablespoons of butter and place in cake pan
- Add brown sugar to butter and stir until mixed
- Arrange pineapple slices on top of mixture
- Sift flour, salt and baking powder into a bowl and set aside
- Using two bowls, separate egg whites and yolks
- Beat egg whites until stiff peaks form, adding the white sugar a tablespoon at a time until incorporated
- Fold egg whites into flour mixture
- Beat egg yolks, then fold into batter
- Melt remaining tablespoon of butter
- Add melted butter and almond extract to batter
- Bake in preheated oven at 325 F for 30 to 40 minutes
- Cool, invert, and serve.