Description
The classic pineapple upside down cake made with fresh pineapple. Serve with dollops of creme fraiche.
Ingredients
- ¾ cup butter
- ¾ cup packed dark brown sugar
- ¾ cup unsweetened pineapple juice
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup white sugar
- 3 eggs
- ½ teaspoon vanilla extract
- 1 fresh pineapple – peeled, cored and cut into rings
Instructions
- Preheat oven to 400 degrees F (205 degrees C).
- Melt the butter. Brush a little bit of the butter on the inside of a 9-inch cake pan.
- Mix 5 tablespoons of the butter with the dark brown sugar and 1/4 cup of the pineapple juice. Place this mixture in the bottom of the cake pan. Arrange the pineapple rings on the brown sugar mixture in a decorative pattern (be creative). Set pan aside.
- Stir together the flour
- salt
- white sugar
- and baking powder.
- Separate the eggs. Beat the whites until stiff but not dry.
- Beat two of the egg yolks until lemony yellow. Stir in the remaining 1/2 cup pineapple juice
- vanilla
- and remaining melted butter. Add this mixture to the flour mixture. Gently fold in the egg whites. Pour batter over the top of the brown sugar and pineapple rings.
- Bake in the preheated oven until cake springs back when lightly touched with a finger
- about 30 minutes. Let cake cool in pan for 10 minutes then cover pan tightly with a serving dish and invert so that the pineapple side is up.
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hr 10 mins
Servings: 12