Chef John’s Pineapple Upside-Down Cake
Pineapple upside-down cake became popular in the early 20th century when canned pineapple became more widely available.
This is vegetarian recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Chef John’s Pineapple Upside-Down Cake
Ingredients
Instructions
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Preheat the oven to 350°F (175°C).
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In a medium bowl, whisk together the flour, baking powder, and salt.
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In a 9-inch (23 cm) round cake pan, pour melted butter and sprinkle brown sugar evenly on top.
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Arrange pineapple slices on top of the brown sugar, and place maraschino cherries in the center of each pineapple slice.
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In a large bowl, beat granulated sugar and eggs until light and fluffy.
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Stir in vanilla extract and milk.
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Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
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Pour the batter over the pineapple and cherries in the cake pan.
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Bake for 40 minutes, or until a toothpick inserted into the center comes out clean.
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Remove from the oven and let the cake cool in the pan for 10 minutes.
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Place a serving plate upside down on top of the cake pan, and carefully flip the cake onto the plate.
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Serve warm or at room temperature.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 380kcal
- % Daily Value *
- Total Fat 14g22%
- Total Carbohydrate 62g21%
- Sugars 45g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
