Old-Fashioned Pineapple Upside-Down Cake: A Sweet Trip Down Memory Lane
Remember when grandma used to whip out that special dessert during family get-togethers, one that made everyone’s eyes light up with anticipation? That’s right, we’re talking about the classic Pineapple Upside-Down Cake. This dessert, with its caramelized pineapple topping and fluffy cake base, has been a favorite for generations. If you haven’t had the chance to enjoy this sweet delight or want to recreate those fond memories, you’re in luck. Today, we’re taking a step-by-step journey into crafting an Old-Fashioned Pineapple Upside-Down Cake that’s bound to impress family and friends alike.
First things first, let’s gather our ingredients. For this recipe, you’ll need:
- 1/4 cup (60g) unsalted butter
- 1/2 cup (100g) brown sugar
- 7-8 pineapple rings (canned or fresh)
- Maraschino cherries (enough to place in the center of each pineapple ring)
- 1 and 1/3 cups (165g) all-purpose flour
- 2/3 cup (130g) granulated sugar
- 1/3 cup (75g) unsalted butter, softened
- 2/3 cup (160ml) milk
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 large eggs
Now onto the fun part – making the cake!
Step 1: Preheat and Prepare
Kick things off by preheating your oven to 350°F (175°C). Grab your trusty 9-inch round cake pan but don’t line it with baking paper this time. Instead, we’re going to create a delicious base that will end up being the top of our cake. Yes, it’s a little topsy-turvy, but that’s the charm of this cake!
Step 2: Melt and Mix
Take the 1/4 cup of unsalted butter for the topping and melt it directly in the cake pan. You can do this in the oven as it preheats to save time. Once melted, carefully remove the pan (it’s hot!) and sprinkle the brown sugar evenly over the butter. This will create the gooey, caramelized topping later on.
Step 3: Arrange the Pineapple and Cherries
Arrange the pineapple rings over the brown sugar layer. Feel free to get creative! Traditionally, a cherry is placed in the center of each pineapple ring, adding a pop of color and a sweet tang.
Step 4: Mix the Dry Ingredients
In a medium bowl, sift together your flour, baking powder, and salt. This helps to aerate the flour, making for a fluffier cake.
Step 5: Cream Butter and Sugar
In another bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy. This process incorporates air into the butter, contributing to the cake’s rise and texture.
Step 6: Add Eggs and Vanilla
Beat in the eggs one at a time, ensuring each is well incorporated before adding the next. Follow up with the vanilla extract, blending until everything is nicely mixed.
Step 7: Combine Dry and Wet Mixes
Gradually add your dry ingredients to the wet mix, alternating with milk. Start and end with the dry ingredients. The goal is to have a smooth, well-combined batter that’s devoid of lumps.
Step 8: Pour and Bake
Carefully pour the batter over your arranged pineapple and cherries, smoothing the top with a spatula. Bake in the preheated oven for about 35-40 minutes or until a toothpick inserted into the center comes out clean.
Step 9: Flip it Upside-Down
Here comes the magic moment. After letting the cake cool in the pan for about 15 minutes, place a plate or serving platter over the pan and, with a confident but careful motion, flip the pan over. Gently lift the pan off to reveal the beauty – a golden caramelized pineapple topping that’s yours to devour.
And there you have it, an Old-Fashioned Pineapple Upside-Down Cake that’s every bit as delicious as it looks. This cake is not just a dessert; it’s a warm, sugary embrace from the past that brings joy and comfort. Whether you’re sharing it with loved ones or enjoying a slice with your afternoon tea, it’s the perfect treat to brighten up your day. So, tie on your apron and get baking – a sweet trip down memory lane awaits!
