Yield: 10-12 servings
New school Pineapple upside-down cake
Prep Time:
1 hour
Cook Time:
45 minutes
Additional Time:
10 minutes
Total Time:
1 hour 55 minutes
An American classic! Dense, and rich, melts in your mouth, pineapple-y goodness. This is the type of Pineapple upside-down cake become we've come to expect, and became popular post 1960s, hence the 'new-school' name. For the pre-1960s version, check out this recipe!
Ingredients
Topping
- 55g (1/4 c) butter
- 50g (1/4 c) white sugar
- 45g (1/4 c) brown sugar
- 7 pineapple rings (canned in juice)
- Red currants or cherries
Step I
- 220g (1 1/2 c) flour
- 1 1/2 tsp baking powder*
- 1/2 tsp salt
Step II
- 65g (1/4 c) sour cream or creme fraiche**
- 60ml (1/4 c) coconut milk
- 60ml (1/4 c) pineapple juice (saved from can)
Step III
- 110g (1/2 c) butter**
- 100g (1/2 c) sugar
- 70g (6 tbs) brown sugar
- 2 eggs**
- 1 tbs vanilla extract
Instructions
For the topping:
- Melt butter and pour into bottom of 23 cm/9 inch cake pan. Sprinkle brown and white sugar on top of butter.
- Save 60ml/ ¼ c pineapple juice from canned pineapple and set aside.
- Pat pineapple slices with paper towel to remove excess moisture, and arrange in bottom of pan. Add red fruit, and set pan aside.
Prep:
- Preheat oven to 180° C/ 350° F.
- Measure flour and sift 3 times. Measure again, then add baking powder and salt and sift one more time. Set aside.
- Combine sour cream, coconut milk, and pineapple juice and whisk together. Set aside.
For the cake:
- In a large bowl, cream butter until fluffy (about 2 minutes on high speed). Add sugar and brown sugar one tbs at a time until mixture is light and fluffy (about 5-6 minutes).
- Reduce speed and add eggs one at a time. Add vanilla.
- Still at low speed, beat in flour, alternately with sour cream mixture, starting and ending with flour mixture. Beat just until the last traces of flour disappear.
- Pour batter into prepared pan. Bake for 45-50 minutes or until a tester inserted in center comes out clean. Let cool in pan 5 minutes before removing.
- To remove from pan: Run a knife around the cake's edges make sure it won't stick. Place plate over top of cake and flip over. Wait five minutes before removing pan, to let the syrup drip down the edges of the cake. Remove pan and serve + eat right away! Yummy with unsweetened whipped cream.
Notes
*If using Dutch/European baking powder (the type in those little sachets) increase amount to 2 tsp. To find out why, read my post on baking powder.
**These ingredients should be at room temperature
- I know sifting flour seems like an unnecessary hassle, but it's not! Okay, it might be a hassle, but it really influences the texture of the cake. So don't skip out on this step 🙂 Also, especially of you're using cups, sift flour before measuring, and then sift measured flour with baking powder and salt.
- If you have one, use the paddle attachment of you mixer for this recipe (that's the one shaped like a triangle).