Pineapple Upside-Down Cake

Pineapple Upside-Down Cake is a classic dessert known for its caramelized pineapple topping and moist, flavorful cake base. This sweet and juicy cake features fresh pineapple slices that caramelize beautifully, creating a rich and slightly crunchy topping. It’s important to use ripe and juicy pineapples to allow their natural sweetness to shine through. This recipe yields one 9-inch cake, providing at least 8 servings. With a total preparation time of approximately 1 hour, this cake is perfect for any occasion or as a delightful treat for pineapple lovers.

MAKES: One 9-inch cake (at least 8 servings)

TIME: About 1 hour

INGREDIENTS:

• 8 tablespoons (1 stick) unsalted butter, melted
• 1/2 cup brown sugar
• Six 1/2-inch-thick slices peeled and cored fresh pineapple (or as many as will fit in the pan)
• 1 cup buttermilk
• 2 eggs
• 1/2 cup granulated sugar
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt

INSTRUCTIONS:

1. Preheat the oven to 350°F. Grease a 9-inch round cake pan or a cast-iron skillet with 4 tablespoons of melted butter.
2. Evenly sprinkle the brown sugar over the bottom of the pan. Arrange the pineapple slices in a single layer on top of the brown sugar. Set aside.
3. In a mixing bowl, whisk together the remaining melted butter, buttermilk, eggs, and granulated sugar until the mixture becomes foamy.
4. In a separate bowl, combine the all-purpose flour, baking soda, and salt. Gradually add the egg mixture to the flour mixture, stirring until well incorporated.
5. Carefully spread the batter over the pineapple slices in the pan, ensuring it is evenly distributed using a spatula.
6. Bake the cake for approximately 50 to 60 minutes, or until the top turns golden brown and a toothpick inserted into the center comes out clean.
7. Allow the cake to cool in the pan for only 5 minutes.
8. Run a knife around the edge of the pan. Place a serving plate on top of the cake pan and flip it so that the serving plate is on the bottom and the cake pan is on top.
9. The cake should fall out onto the serving plate. If any part of the cake sticks, gently turn it back right side up and run the knife along the edge again. Use a spatula to lift around the edge. Invert the cake onto the plate and tap on the bottom of the pan. If any fruit sticks to the pan, use a knife to remove the pieces and fill in any gaps on the top of the cake.
10. Serve the Pineapple Upside-Down Cake warm, ideally accompanied by a scoop of ice cream.

VARIATIONS:

• Plum Upside-Down Cake: Substitute the pineapple with 4 or 5 ripe, sweet plums (pitted and sliced or chopped). Add 1 1/2 tablespoons of finely chopped fresh rosemary leaves for an unusual twist. Sprinkle the rosemary along with the brown sugar in Step 1.

• Apple Upside-Down Cake: Replace the pineapple with 3 or 4 medium-sized apples (peeled, cored, and sliced). Add 1 teaspoon of ground cinnamon if desired. Include the cinnamon along with the flour in Step 2.

• Berry Upside-Down Cake: Use 3 to 4 cups of fresh berries such as blackberries, blueberries, raspberries, or gooseberries instead of pineapple. If using strawberries, quarter them first. This variation allows for a versatile combination of berries, providing a burst of fruity flavors.

Feel free to get creative with these variations or experiment with your own favorite fruits to create unique and delicious upside-down cake variations!