Pineapple Upside Down Cake: Easy & Metric Recipe

Discover the sweet combination of tropical flavor and classic nostalgia with our Pineapple Upside Down Cake recipe. This timeless dessert, brought to life in grams for precision baking, promises an explosion of caramelized pineapple and warm spices in every bite. Let's dive into this delightful journey of transforming humble ingredients into a show-stopping upside down cake.

While the traditional recipe uses cups, mastering this cake with weight measurements ensures consistent results and helps you explore the world of metric baking. So, grab your digital scale, and let's get started on this delectable adventure.

The Magic of Pineapple Upside Down Cake

Pineapple Upside Down Cake, a crowd-pleaser since the 19th century, is more than just a cake. It's a celebration of balances: tart pineapple meets sweet brown sugar, and moist cake contrasts with crisp topping. Baked in a single layer, this cake flips tradition on its head, quite literally, revealing a stunning, upside-down world of golden pineapple and caramel drizzles.

This blogpost walks you through creating this enchanting dessert, from prepping ingredients to inverting the pan with a grand reveal.

Gathering Your Ingredients

Here's what you'll need, all measured in grams for your convenience:

• 150g unsalted butter, divided
• 150g light brown sugar, divided
• 100g fresh pineapple, sliced (or use 120g canned, drained)
• 180g all-purpose flour
• 200g granulated white sugar
• 1 large egg (approximately 50g)
• 1 teaspoon pure vanilla extract
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 180ml buttermilk (or 180ml milk soured with 1.5 teaspoons lemon juice)

Preparing the Pan and Topping

Greasing the pan and arranging the pineapple is where the magic begins. Dust a 20cm round cake pan and its base with a little flour, tapping out excess. This ensures easy removal later.

In a small saucepan, melt 75g of the butter over medium heat. Stir in 75g of brown sugar until dissolved, then pour this golden, fragrant caramel into your prepared pan, swirling to coat the base evenly. Arrange your pineapple slices beautifully on top, overlapping them slightly for a charming presentation.

Creating the Cake Batter

The cake batter comes together quickly, thanks to a simple one-bowl method. Let's whip it up with ease.

Cream the remaining 75g butter and 200g granulated sugar until light and fluffy. Beat in the egg and vanilla extract until well combined. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the butter mixture, alternating with additions of buttermilk (starting and ending with the dry ingredients). Fold in any lumps gently to create a soft, smooth batter.

Layering and Baking

Gently pour your cake batter over the pineapple topping in the pan, spreading it evenly. Bake in a preheated 180°C (160°C fan) oven for about 40-45 minutes, or until a skewer inserted into the center comes out clean.

While the cake bakes, prepare the final touch. Melt the remaining 25g of butter and mix it with the remaining 75g of brown sugar to create a satiny glaze. Once the cake is out of the oven, poke holes in the surface with a toothpick. Pour the glaze over the top, allowing it to seep in.

The Grand Reveal

The moment of truth! After the cake has cooled for about 10 minutes, carefully invert it onto a serving plate. Lift off the pan, and hold your breath as the caramelized pineapple and golden glaze reveal their stunning design. Enjoy the gasps of appreciation as you serve this show-stopping dessert.

This Pineapple Upside Down Cake, baked with precision and love, brings people together with its delightful blend of flavors and nostalgic charm. Bake one today, and watch as smiles spread and memories are made. Happy baking!