Pineapple Upside Down Cake
One of my favorite classic recipes is pineapple upside down cake. The moist sponge cake topped by brown sugar sweetened pineapple rings is perfection. This is a vintage recipe that has been around in ...
One of my favorite classic recipes is pineapple upside down cake. The moist sponge cake topped by brown sugar sweetened pineapple rings is perfection. This is a vintage recipe that has been around in my family for years, and I am happy to share it with you. I hope you serve it this summer when you need a tried and true yet delicious cake to present for a family dinner.
Pineapple Upsidedown Cake
|1 cup all-purpose flour||1 cup granulated sugar|
|1/4 teaspoon salt||1 teaspoon baking powder|
|2 teaspoons pure vanilla extract||3 large eggs|
|1/4 cup pineapple juice||1 stick unsalted butter|
|3/4 cup brown sugar, packed||6-7 pineapple rings|
Preheat oven to 350 degrees.
For the cake batter: In a large bowl, whisk together flour, sugar, salt, baking powder, vanilla extract, eggs and pineapple juice until well mixed. Set aside.
Next melt butter to a 9 inch cast iron skillet over medium heat.
Once melted, whisk in brown sugar and cook for 1 minute.
Line the bottom of the butter and sugar mixture with 6 to 7 pineapple rings and saute over medium heat for an additional 2 minutes.
Pour cake batter on top of the pineapples.
Bake cake for 28-33 minutes or until toothpick inserted into center comes out clean.
Cool cake for 10 minutes then invert the cake onto a serving plate and serve.