Easy Pineapple Upside-Down Cake Recipe
Moist pineapple upside-down cake that is easy to prepare, featuring caramelized pineapple slices on a rich caramel, perfect for dessert or a snack.
SERVING:12
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INGREDIENTS
For the caramel
- 120 g granulated sugar
For the cake:
- 4 large eggs 250 g / 8.8 oz without shell
- 150 g granulated sugar
- 150 g unsalted butter
- 220 g all-purpose flour
- 1 packet 11 g / 0.4 oz baking powder
- 2 packets vanilla sugar
- 60 ml pineapple syrup
- 1 large can 820 g / 29 oz sliced pineapple, if you want to add pineapple pieces to the batter, otherwise use a 400 g (14 oz) can
- A little pineapple syrup for soaking
- 8 candied cherries optional
PREPARATION
Prepare the Caramel
- Place the sugar in a wide enough saucepan to form a thin layer. Heat over low heat to make a dry caramel.
- Do not stir until the sugar has almost completely melted and started to turn color. Then remove from the heat, stir to combine, and return to the heat until you obtain a golden caramel, neither too light nor too dark.
- Meanwhile, slightly warm the pan in the oven or directly on the stovetop, being careful not to burn yourself. A warm pan will prevent the caramel from hardening too quickly and allow you to spread it evenly.
- Pour the caramel into the pan and tilt it to coat the entire bottom.
- Tip: If the caramel hardens before the bottom is fully covered, simply reheat the pan on the stove for a few seconds to liquefy it again.
Prepare the Cake Batter
- Preheat the oven to 180°C (350°F).
- Remove the pineapple slices from the jar and drain them in a colander, then place them on paper towels to dry thoroughly.
- Arrange the slices flat on the caramel, side by side in a circle, with one in the center. Place a candied cherry in each hole and set aside.
- Melt the butter and let it cool slightly.
- In a bowl, whisk the eggs with the sugar and vanilla sugar until the mixture becomes frothy. There is no need to bleach them or triple their volume.
- Add the lukewarm melted butter while continuing to mix, then add the pineapple syrup.
- Incorporate the sifted baking powder, mixing well, then add the flour and mix until smooth.
- Optionally, fold a few pineapple rings cut into pieces into the batter.
- Pour the batter into the pan and bake for approximately 45 to 55 minutes. Check for doneness after 45 minutes by inserting a wooden skewer into the cake. It should come out clean.
- Tip: You can butter the sides of the round cake pan to make unmolding easier. I don't butter the sides of my cake pan, and the cake comes out perfectly. You can get a thicker cake by using a smaller pan. I find that this gives nice slices that are neither too thin nor too thick.
- Optionally, soak the cake with a few spoonfuls of syrup when it comes out of the oven, then return it to the turned-off oven for five minutes.
- Unmold the cake onto a serving dish and let it cool or just warm slightly before enjoying.