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Fresh Pineapple Upside-Down Cake
This recipe for pineapple upside-down cake swaps out canned fruit for fresh pineapple and eschews cake mix in favor of a homemade vanilla-buttermilk crumb.
👥 8 Servings⏱️ Prep & Cook: 2h🔥 Cook: 30 min👤 Ruth Cousineau📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●pan
📝 Preparation Steps
1
Put oven rack in middle position and preheat oven to 350°F.
2
Sift together flour, baking powder and soda, and salt into a small bowl. Cut pineapple crosswise into ¼-inch-thick wedges.
3
Butter a 9-inch round cake pan (2 inches deep) lightly on side and generously on bottom of pan using ½ stick butter. Sprinkle all of brown sugar evenly over bottom and arrange pineapple over it, starting in center of pan and overlapping slices slightly.
4
In a large bowl, beat together remaining stick butter, granulated sugar, and vanilla with an electric mixer at medium speed until light and fluffy, about ⏱️ 2 minutes, then add eggs 1 at a time, beating well after each addition. Reduce speed to low and add flour mixture alternately with buttermilk in batches, beginning and ending with flour and mixing just until batter is smooth.
large eggs2
5
Spread batter evenly over pineapple and bake until a toothpick or cake tester inserted in center of cake comes out clean, 40 to ⏱️ 45 minutes. Cool ⏱️ 15 minutes in pan on a rack, then invert cake onto a plate and remove pan. Cool to room temperature. Editor’s note: This recipe was first printed in the April 2007 issue of ‘Gourmet.’ Head this way for more of our favorite cakes →
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