Ingredients for Fresh Pineapple Upside Down Cake
- 1/2 cup (1 stick) unsalted butter
- 3/4 cup packed dark brown sugar
- Unsweetened Pineapple Juice
- All Purpose Flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 4 large eggs
- Vanilla Extract
- Fresh Pineapple
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How to Make Fresh Pineapple Upside Down Cake
- Preheat oven to 400°F (200°C).
- Melt 1/2 cup (1 stick) unsalted butter.
- Lightly brush a 9-inch round cake pan or cast iron skillet with a little melted butter.
- In a bowl, cream together 5 tablespoons (62.5g) of the melted butter, 3/4 cup packed dark brown sugar, and 1/4 cup pineapple juice.
- Pour this mixture into the prepared cake pan and spread evenly.
- Arrange fresh pineapple rings in a decorative pattern over the brown sugar mixture.
- Set the pan aside.
- In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 teaspoon salt, 1 cup granulated sugar, and 2 teaspoons baking powder.
- Separate 4 large eggs, placing whites in a clean bowl and yolks in another.
- Beat egg whites with an electric mixer until stiff peaks form.
- In a separate bowl, whisk 2 egg yolks until pale and lemony yellow.
- Stir in the remaining 1/2 cup pineapple juice, 1 teaspoon vanilla extract, and the remaining melted butter into the egg yolks.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the beaten egg whites until no streaks of white remain.
- Pour batter evenly over the pineapple rings in the prepared pan.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes.
- Carefully invert the cake onto a serving plate. Serve warm or at room temperature with a dollop of crème fraîche.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
123g
Fat
38g
Carbs
15g
