Pineapple upside down cake
Preppy Kitchen · ♥ 9K likes · 300K views · 11 min video
Timestamp
Ingredients
Method
Techniques
- 56 g unsalted butter
Set the oven to 350. Melt the butter, pour into a 9-inch cake pan and swirl to coat the bottom and up the sides.
Butter and brown sugar in the pan
- 110 g light brown sugar
Sprinkle the packed brown sugar in an even layer over the butter; tap to distribute.
- 1 can sliced pineapple
Drain the canned pineapple slices and pat dry on paper towel.
Drying the canned pineapple, and the cake's history
- maraschino cherry
Place one pineapple slice in the middle, cut the remaining slices in half and press them against the sides of the pan in the gaps. Put a maraschino cherry in the middle of each.
Arranging the pineapple and cherries
- 180 g all purpose flour
- 1½ tsp baking powder
- ½ tsp salt
Whisk flour, baking powder and salt in a medium bowl.
- ⅓ cup sour cream
- ⅓ cup milk
Mix sour cream with milk (or reserved pineapple juice) until smooth.
Sour cream and milk
- 113 g unsalted butter
Beat the room-temperature butter in a stand mixer until creamy.
- 150 g granulated sugar
Add the granulated sugar and mix on medium about 3 minutes until light and fluffy, scraping the bowl down.
- 2 large eggs
- 2 tsp vanilla
Add the eggs one at a time, scraping between them, then the vanilla.
Eggs and vanilla
On low, add the flour in three batches alternating with the sour cream mixture in two. Mix until almost combined and finish with a spatula; do not overmix.
Alternating flour and sour cream
Transfer the batter over the fruit and smooth into an even layer.
Set on a rimmed baking sheet and bake at 350 for 40 to 45 minutes, until a skewer in the center comes out clean. Cover with foil after about 30 minutes if browning too fast.
Rest in the pan 15 minutes, run a small knife around the edge if needed, then invert onto a plate.