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Fresh Pineapple Upside Down Cake
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
70 minutes
Indulge in a timeless pineapple upside-down cake featuring fresh pineapple, perfect with a side of creme fraiche or whipped cream.
Ingredients:
  • 0.75 cup butter
  • 0.75 cup packed dark brown sugar
  • 0.75 cup unsweetened pineapple juice
  • 1.5 cups all-purpose flour
  • 2 teaspoons baking powder
  • 0.5 teaspoon salt
  • 0.5 cup white sugar
  • 3 eggs
  • 0.5 teaspoon vanilla extract
  • 1 fresh pineapple - peeled, cored and cut into rings
Instructions:
  • Preheat oven to a toasty 400°F (205°C).
  • Melt the butter and brush a light coating inside a 9-inch cake pan.
  • Combine 5 tablespoons of butter with dark brown sugar and 1/4 cup of pineapple juice. Spread this mixture in the cake pan. Decoratively place the pineapple rings on top. Set the pan aside.
  • Combine the flour, salt, white sugar, and baking powder by stirring well.
  • Separate the eggs and beat the whites until stiff peaks form.
  • Whisk two egg yolks until light and lemony. Mix in the remaining 1/2 cup pineapple juice, vanilla, and the rest of the melted butter. Combine this with the flour mixture. Carefully fold in the whipped egg whites. Pour the batter over the brown sugar and pineapple rings.
  • Bake in the preheated oven for about 30 minutes until the cake springs back when lightly touched. Allow the cake to cool in the pan for 10 minutes, then cover the pan tightly with a serving dish and invert to reveal the pineapple side up.

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