Pineapple Upside Down Cake is my go to recipe for a classic upside down cake, fluffy, full of flavors, and versatile to go with any fruit of your choice. An impressive dessert to welcome summers.
An upside down cake, as the name suggests, is an age old american classic, where tinned pineapples were placed over a brown sugar glaze, at the bottom of the pan, before the cake batter is poured in, so thats the fruits form a pretty topping when the cake is baked and inverted. I guess tinned pineapples and cherries is done to death, but a classic is a classic.
What many don’t realize is that this can be done with any, and i mean any fruit that cooks well. Like my favorite being peaches in this Peach upside down cake from long ago. You can use fresh fruits like apples, pears, bananas, figs, blueberries, cranberries, strawberries, and the options are unlimited. Stud them with a little herbs like basil, thyme or rosemary. All impart a beautiful accompanying flavor to that of the fresh fruits.
I add cinnamon to my apple upside down cake, ginger or chilli to this pineapple cake, and everytime its a new treat. The recipe is a versatile one, that i have zeroes in after many trials. It uses way less sugar, as i prefer to let the fruit sing. Why versatile because, you can replace the milk with juice of the fruit used, or simply add orange juice to get a fresh fluffy cake base.
Ingredients for Glaze
- 6 pineapple rings, fresh or tinned.
- 2-3 cherries
1/4 cup demerara sugar
4 tbsp Unsalted butter
2 pinch ginger powder (optional)
1 tbsp of honey
Ingredients for Cake
3/4 cup unsalted butter at room temperature
1/2 cup + 2 tbsp powdered sugar (optional)
1 cup all purpose flour
3/4 tsp baking powder
1/4 tsp salt
1/2 cup pineapple juice or 1/4 cup milk
Directions for Peach upside Down cake
- Remove pineapple from tin, and reserve 1 ring, cut the rest of the rings into small 1/2 inch wedges.
- Place it in a bowl and sprinkle 2 tbsp of the demerara sugar sugar over it and mix gently so that all the pieces are coated well, set aside.
- In a saucepan or small deep pan, on medium heat, add the butter, sugar, and honey and let the sugar melt and the butter brown. Add any powder or herb if you are using.
- Pour this glaze at the bottom of a prepared 8-inch cake pan, lined with parchment paper, buttered. spread it to cover the bottom of the pan to the corners.
- Now place the pineapple over this liquid gently, 1 ring in the centre, and the small wedges making a circle around it. it will take 2 circles to cover a 8 inch pan. Fill the centre of the ring with cherries.
- Now prepare the cake batter, in a mixing bowl, add the sugar and butter and whisk it till light and fluffy, I used a hand blender here.
- Add one egg at a time and whisk until mixed completely, don’t overdo else the batter will curdle.
- Sift the flour, baking powder and salt in a separate bowl, now add the dry ingredients into the mixture in two parts, alternating with the juice, and clean the corners using a rubber spatula.
- Pour the batter over the fruits pan, gently so that you don’t disturb the pattern.
- Bake in a preheated oven in 170C for 30 minutes.
- When done, let it cool inside the pan for 15-20 minutes, and then gently invert into a plate / cake stand. The parchment lining will be stuck to the fruits top, gently remove it.
- If the fruits have displaced, gently reallign them.
- Other favorite combinations are, apple cinnamon, pineapple ginger, fig rosemary, peach thyme.
- Serve as a tea cake or a dessert with some vanilla ice cream or a lightly sweetened whipped cream.