What is it really special about a pineapple upside-down cake that makes them so darn delicious? Could it be the caramel, burnished to a deep golden brown? Or the tangy and sweet rings of Pineapples? May be the heavenly taste derives from the moist and dense cake which is rightly flavored with the vanilla and sour cream. Damn, maybe it’s the bourbon. Whatever it is, we are always head-over-heels for a lips-smacking upside-down pineapple cake.
Here’s the good news for you is that baking this cake is not complicated at all. You can gobble it down with a morning coffee or you can have it as a dessert.
Now, it’s time to know about the recipe to make a special upside-down pineapple cake:
Ingredients:
You need the ingredients for making two things when it comes to baking an upside down pineapple cake- ingredients for making the caramel and ingredients for making the cake.
Caramel:
Nonstick vegetable oil spray
1 1/4th cup of dark brown sugar
The half cup of unsalted butter and it should be cut into one-inch pieces
1/4 cup of Bourbon.
Ingredients for making the cake:
One medium sized pineapple
1 1/3 cups cake flour
Two teaspoons baking powder
One teaspoon kosher salt
1/8 teaspoon ground cardamom
1 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature, cut into 1-inch pieces
Two teaspoons vanilla extract
Two large eggs
One cup of sour cream
Now, it’s time to know about the preparation of the recipe-
Pre-heat the oven to the 330 degrees Fahrenheit and coat the cake pan with the non-sticky vegetable oil, set aside. Cook the brown sugar and butter in a small deep heavy saucepan over medium heat, whisk it constantly until you get to see the mixture is bubbling and the sugar is completely dissolved.
Now, you need to boil the mixture and this time, you should whisk it occasionally until the caramel darkens, thickens and emulsifies.
Remove the mixture from the heart and start whisking it in bourbon. You will notice that mixture bubbles vigorously and you don’t need to worry about it. Return the caramel to the boil and cook for one minute and then pour the caramel into prepared cake pan and swirl the pan until you find the bottom is completely covered. Put it aside and let it cool completely before proceeding.
Make the cake
Peel the skin off the pineapple and make sure there are brown eyes on it. Cut the thick rounds from the pineapple and make sure the pieces come with the 1/4-inch to 1/3-inch of size. You should use a cookie cutter and remove the core so that you can form the ring-shaped pieces. Decorate the caramel with the Pineapple rings properly placed on it and make sure they are not overlapping with each other.
Take a medium sized bowl and whisk flour, baking powder, salt and cardamom in it. Beat the sugar and butter in another medium-sized bowl by using a mixer. Beat it for 5-6 minutes until you find it light and fluffy. Beat in vanilla. Add eggs one at a time and keep beating. Make sure you are beating to blend perfectly between the additions.
Beat the eggs mixture until it is doubled in the volume and it is very light and fluffy. A beating session of two minutes is an ideal decision. Add all the butter in the eggs and beat it for one minute longer.
Beat the flour mixture in three additions and alternate with the sour cream in 2 additions, and make sure starting and ending with the dry ingredients. Scrap the batter in the pan.
Bake the cake until you see the tester coming out clean. A session of 50-60 minutes is perfect for the baking procedure. Use a sharp knife around the pan to loosen the cake.
Finally, it’s time to serve this super delicious upside-down Pineapple cake to your loved one.
