Pineapple Upside-Down Cake

Before you start

A pineapple upside-down cake bakes its topping on the bottom of the pan. Melted butter and brown sugar form a thin caramel layer, pineapple rings are arranged on top, and a simple butter cake batter goes over everything. When you turn it out, the fruit sits glossy on top and the caramel has soaked a little way into the crumb.

The flip is where most cakes go wrong. Turn it out about 10 minutes after it leaves the oven, while the caramel is still warm and loose. If you wait until it cools, the caramel hardens and glues fruit to the pan. Using some of the canned pineapple juice in the batter adds flavor and helps the cake match the fruit.

Ingredients

• Topping60 g (4 tbsp) unsalted butter — melted
• 100 g (½ cup packed) light brown sugar
• 7 rings canned pineapple rings — from a 567 g (20 oz) can, drained and patted dry; reserve the juice
• 7 to 12 maraschino cherries — optional, patted dry
• Cake170 g (1⅓ cups + 1 tbsp) all-purpose flour
• 1½ tsp baking powder
• ¼ tsp baking soda
• ½ tsp fine salt
• 85 g (6 tbsp) unsalted butter — softened
• 150 g (¾ cup) granulated sugar
• 2 large eggs — room temperature
• 1 tsp vanilla extract
• 80 ml (⅓ cup) reserved pineapple juice
• 60 g (¼ cup) sour cream

Method

1. Heat the oven to 175°C (350°F). Pour the melted butter into the pan and tilt to coat the bottom. Sprinkle the brown sugar evenly over the butter.
2. Arrange 1 pineapple ring in the center and 6 around it. Put a cherry in each ring and in the gaps between them if you like. Set the pan aside.
3. Whisk the flour, baking powder, baking soda and salt together. In a separate bowl, beat the softened butter and sugar on medium speed for 3 minutes, until light and fluffy.
4. Beat in the eggs one at a time, then the vanilla. Mix the pineapple juice and sour cream together.
5. Add the dry ingredients in three additions, alternating with the juice mixture in two, mixing on low just until smooth after each.
6. Spoon the batter over the fruit in dollops, then spread it gently to the edges without moving the rings.
7. Bake for 40 to 45 minutes, until golden and a toothpick in the center of the cake comes out clean. The caramel will be bubbling at the edges.
8. Cool for 10 minutes. Run a knife around the edge, set the plate upside down on the pan and flip both together in one quick motion. Leave the pan in place for 1 minute, then lift it off. Put back any fruit that sticks.

Tips for success

• Dry the pineapple well. Wet rings water down the caramel and make the top soggy.
• A light-colored metal pan or cast-iron skillet caramelizes more evenly than glass.
• Wear oven mitts for the flip; the caramel is very hot.

Substitutions

Canned pineapple rings

Fresh pineapple, cut into 1 cm (½ in) rings, works. It releases more juice, so bake 5 minutes longer and use orange juice or milk in the batter.

Sour cream

Use plain yogurt or buttermilk. The crumb stays tender with a slightly tangier taste.

Light brown sugar

Dark brown sugar gives a deeper molasses caramel and a darker top.

Variations

Rum caramel

Stir 1 tbsp dark rum into the melted butter and brown sugar before adding the fruit; most of the alcohol cooks off but some flavor remains.

Plum or peach upside-down cake

Replace the pineapple with 4 halved, sliced ripe plums or peaches arranged in overlapping circles, and use milk in place of pineapple juice.

Troubleshooting

Fruit stuck to the pan

The cake cooled too long before flipping. Turn it out after about 10 minutes while the caramel is still loose. If it sticks, warm the pan bottom on a burner for 30 seconds.

Soggy center under the fruit

The pineapple was wet or the cake was underbaked. Pat the rings dry and test the center with a toothpick before taking it out.

Caramel ran over the plate

Too much butter or juice in the topping. Measure the butter and choose a plate with a raised edge.

Storage

Cover leftovers and keep them at room temperature for up to 1 day, then refrigerate for up to 3 more days. Warm slices for 15 seconds in the microwave to soften the caramel.

Safety notes

Do not taste the raw batter; it contains raw egg and flour. Contains wheat, egg and milk.