There’s something magical about the way the sun dips below the horizon in the countryside, casting a warm golden hue over everything it touches. Memories of lazy afternoons spent baking in my grandmother’s kitchen come flooding back, especially when I think of her famous Pineapple Upside-Down Cake. The sweet aroma of caramelized pineapple wafting through the air is enough to make anyone feel at home.
This version of the classic cake is adorned with a hint of cinnamon, giving it a cozy, comforting twist that elevates the traditional flavors. Perfect for gatherings, this cake is sure to evoke smiles and happy memories.
Ingredients
For the Topping:
– 1/2 cup unsalted butter (1 stick)
– 3/4 cup packed brown sugar
– 1 can (20 ounces) sliced pineapple in juice, drained (reserve juice)
– Maraschino cherries (optional)
For the Cake:
– 1 1/2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1 teaspoon ground cinnamon
– 1/4 teaspoon salt
– 1/2 cup unsalted butter (1 stick), softened
– 1 cup granulated sugar
– 2 large eggs
– 1 teaspoon pure vanilla extract
– 1/2 cup buttermilk (or milk mixed with 1/2 teaspoon vinegar)
– 1/4 cup reserved pineapple juice
Instructions
Start by preheating your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or non-stick spray.
In a small saucepan, melt 1/2 cup of butter over medium heat. Stir in the brown sugar until it becomes a smooth mixture. Pour this caramel-like blend into the bottom of the prepared cake pan, spreading it evenly.
Arrange the drained pineapple slices over the brown sugar mixture, creating a beautiful pattern. If you’re using cherries, place them in the center of each pineapple ring for a pop of color.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set it aside.
In another bowl, cream together the softened butter and granulated sugar until light and fluffy. This should take about 3-5 minutes. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
Gradually add the dry flour mixture to the creamed mixture, alternating with the buttermilk and reserved pineapple juice. Begin and end with the flour mixture, mixing until just combined. Be careful not to overmix; a few lumps are perfectly fine.
Gently pour the cake batter over the arranged pineapple and brown sugar mixture in the pan, smoothing it out with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean. The edges should be golden brown, and the aroma will fill your kitchen with warmth.
Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, carefully invert it onto a serving platter, letting the caramelized pineapple and cherries reveal themselves in all their glory.
Serve warm or at room temperature, and enjoy the delightful blend of flavors and textures. Each bite of this Golden Pineapple Upside-Down Cake brings back the joy of family gatherings, as if my grandmother were right there beside me, sharing her love through the art of baking.