Upside-Down Pineapple Cake
Serves: 5
Iva Padberg
1 January 1970
Based on User reviews:
66
Spice
52
Sweetness
57
Sourness
42
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1.5 cups
Light Brown Sugar2 cups
All-Purpose Flour2 tsps
Baking Powder1 tsp
Kosher Salt1 cup
Granulated Sugar1 cup
Sour Cream2 tsps
Vanilla Extract1 large
Egg (at room temperature)1 cup
MilkDirections:
1
For the caramel: Preheat the oven to 350 degrees F
2
Butter a 9-by-13-inch baking dish and set aside
3
Melt the 4 ounces butter in a medium skillet over medium heat
4
Add the brown sugar and vanilla bean and seeds and cook, stirring, until smooth, 3 to 5 minutes
5
Carefully remove the vanilla bean and pour the caramel mixture into the prepared baking dish
6
Shingle the pineapple slices in 2 rows on top of the hot caramel down the length of the dish
7
Set aside
8
For the cake: Sift together the flour, baking powder and salt in a medium bowl and set aside
9
Cream the granulated sugar and butter in the bowl of a stand mixer on medium speed until light and fluffy
10
Add the sour cream and continue to mix to combine
11
Add the vanilla extract and egg and continue mixing
12
Add the flour mixture and milk in alternating additions, starting and ending with the flour
13
Spread the batter evenly over the prepared pineapple dish and bake until a cake tester inserted into the center comes out clean with a moist crumb, about 45 minutes
14
Allow to cool on a rack 5 to 10 minutes
15
Run a knife around the edge of the baking dish, place a serving plate on top and carefully flip it over
16
Slowly lift off the baking dish, being careful of steam, and replace any fruit that may have stuck to the dish
17
Serve