This recipe is fairly long because the cake and everything on it was made from scratch. Poaching the fresh pineapple slices and cherries inside the spiced sugar mixture really added some wonderful layers of flavor to the cake. This cake is definitely on the extra sweet side (just a warning for those of you who don't like super sweet desserts). If you're short on time, or if pineapples and cherries aren't in season you can use canned pineapple and cherries for a similar-ish result.
The first step is to poach the fresh fruits. I always find it really painful to cut and clean fresh pineapples so this time around I sliced the pineapples first and it was a lot easier to peel each slice individually rather than trying to peel an entire pineapple at once. I don't own a cherry-pitter so getting the pits out took a pretty long time as well.
The next step is to line the bottom of the pan with parchment paper, butter, and brown sugar followed by a layer of slightly overlapping pineapples and cherries.
Next, you gently pour the batter over the fruits and pop it into the oven. When the cake is turned out it's dripping with a syrup created by the brown sugar melting. This cake is best served warm.
Pineapple Upside-Down Cake
For the topping:
3 cups water
1 1/2 cups granulated sugar
3 cinnamon sticks
12 whole allspice
3 tbsp crystallized ginger
1 ripe pineapple, peeled, cored, and sliced 1/2 inch thick
1/2 lb fresh cherries, pitted (optional)
1/4 cup unsalted butter, melted
1 cup firmly packed brown sugar
For the Batter:
1 1/4 cups cake flour (soft-wheat)
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, at room temperature
3/4 cup firmly packed brown sugar
3 large eggs, separated, at room temperature
1 tsp vanilla extract
1/2 cup buttermilk, at room temperature
1/4 cup granulated sugar
I love to make food and to eat. I've been baking since before I was a teenager and exploring more with cooking for the past decade. This section of the site is dedicated to my experiments in the kitchen.
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