Pineapple Upside down Cake
We are stick stuck indoors so it’s time for another week of #pandemicbakeclub! This week’s inspiration started out with a conversation about missing being able to go to Disney World and enjoy one of our favorite treats - Dole Whip! There was much back and forth on if we could in-fact make Dole Whip at home - but we were unable to logistically get it together. Thus, we settled for the 2nd best pineapple based treat, upside down cake!
Two things made me nervous about this cake. First, the last time I made caramel I messed up extremely badly and set off the fire alarm and also ruined a pan and second, flipping the cake at the end. That “hold your breath” feeling right before you flip the cake over makes me anxious because you’re right at the finish line but it could have all been for nothing!! Nevertheless, I decided to press forward.
This cake is sooooo good! The caramel gives me banana’s foster vibes and the cake is somehow both light and fluffy with a custard taste. Nailed the caramel and the flip and this cake is exactly what I needed to give me tropical Florida feelings in the middle of a snow day in April in New England.
Pineapple Upside down Cake
Nonstick cooking spray
1 + 1/4 cups dark brown sugar, packed
1/2 cup (1 stick) unsalted butter, cut into 1-inch pieces
Pineapple rings, either pre-cut or DIY
1 + 1/3 cups cake flour
2 teaspoons baking powder
1 teaspoon kosher salt
1/8 teaspoon ground cardamom
1 cup sugar
1/2 cup (1 stick) unsalted butter, room temp
2 teaspoons vanilla extract
1 cup sour cream (or plain greek yogurt)
9” spring form cake pan
Preheat oven to 350°. Coat the spring form cake pan with nonstick cooking spray; set aside. Cook dark brown sugar and butter in a small deep heavy sauce pan over medium heat, whisking frequently, until mixture is bubbling and sugar is complete dissolved. Boil, whisking occasionally, until caramel darkens, thickens, emulsifies, and pulls away from the sides of the pan, about 2-3 minutes.
Pour caramel into prepared spring form cake pan and swirl pan until bottom is completely and evenly covered. Let cool completely before proceeding (caramel will harden).
In a medium bowl, whisk flour, baking powder, salt, and cardamom together.
Using a stand mixer fitted with the whisk attachment, beat sugar and butter until light and fluffy, 5-6 minutes. Beat in vanilla. Add egss one at a time, beating to blend between additions. Scrape down the sides of the bowl and beat until mixture has doubled in volume and very light and fluffy, about 2 more minutes. Make sure all the butter is incorporated into the eggs.
Beat in flour mixture in 3 additions, alternating with sour cream in 2 additions, beginning and ending with the dry ingredients. Set aside.
Now that the caramel has fully cooled, arrange the pineapple rings on top. On top of the pineapple rings, pour the cake batter and smooth top so the batter is evenly distributed in the pan.
Bake cake until a tester inserted into the center comes out clean, 50-60 minutes. Important note: in your oven put a sheet pan on the rack below your cake, if caramel drips through the spring-form, it will drip to the bottom of your oven and burn which will set off your alarms. The sheet pan will catch any drippings.
Once cake its baked, transfer to a wire rack and let cake cool for 45 minutes. Run a sharp knife around the sides of your pan to loosen and then release your spring form and remove the ring. At this point your cake should be released but up-side down. Invert the cake on to a large plate. Ta-da!
Recipe adapted from: Bon Appetit?