Pineapple Upside Down Cake

Want to hear some irony? I don’t really like cake. Wait, let me rephrase that. I don’t CHOOSE to eat cake as dessert. I would much rather have a good bowl of quality homemade ice cream, cookie, custard or a brownie with ice cream on top and maybe a cookie thrown in too.

See, at the bakery I make cake all the time. I taste it, make sure the flavor is up to par and move on. I cant recall the last time I ate an entire piece of cake. EXCEPT FOR PINEAPPLE UPSIDE DOWN CAKE! This cake has always had my undivided attention and a cake that I can sit and eat an entire slice….and then go back for seconds. When the light vanilla bean sponge cake marries the buttery brown sugary topping and sharp pineapple its a cake that stands the test of time. This cake can be served any time from Sunday dinner to a formal dinner party and when paired with a stunning flatware pattern like Liberty Tabletop’s Kensington flatware pattern, WOW what a showstopper of a dessert. Don’t let this cake only remind you of grandma’s house. Its timeless and classic for a reason, just like the Kensington pattern both I’m so pleased to share with you.

I’ve been making this cake for a very long time with adjustments along the way. First, I started out using box mix as the cake base 20 something years ago. Remember, I did not always know how to bake. Then, I experimented over the years with various vanilla cake recipes some were good, some were not, and then one day a few years back a lightbulb went off and I recalled one of my cake recipes that I never tried with this combination and I immediately KNEW it was a winner recipe before I even took my first bite. Oh, how I was right!!

Learn more about Liberty Tabletop’s Kensington Flatware pattern

The cake recipe for this cake is a bit technical in its method, only because the steps may seem a bit backwards, but if you follow my instructions step by step you will master this cake and have a timeless and delicious recipe for your recipe binder. I hope you enjoy this recipe as much as I do and make it often.

From my kitchen to yours,

~ Andrea

INGREDIENTS:

• 1/2 C. Unsalted Butter
• 1 C. Brown Sugar (packed)
• 1/8 t. salt
• 1 Can Sliced Pineapple rings (juice reserved)
• 2 C. All Purpose Flour
• 2 t. Baking Powder
• 1/2 t. salt
• 2 t. Pure Vanilla Extract
• 4 oz Unsalted Butter
• 1 C. Whole Milk (+1 T white vinegar)
• 1 3/4 C. Granulated Sugar
• 4 Large Whole Eggs
• 1 jar maraschino cherries (optional)

Directions:

First, preheat your oven to 350F. Measure out all ingredients and set them aside. Prepare a 10-inch baking pan or casserole dish by spraying sides with pan spray. Melt 1/2 C. Butter and brown sugar in a saucepot. Pour into the bottom of the pan. Arrange pineapple rings and place 1 cherry in the center of each ring. Set aside.

Next, heat butter and milk in a saucepot until heated through and butter has melted. Do not let the milk boil. Set aside to cool slightly. Using the whisk attachment wisk eggs, sugar, and vanilla for 5 minutes on medium-high speed. NOTE: do not skip the length of time for this step, it is VERY important as this helps give lift to the cake. While the mixer is going sift flour baking powder and salt. Turn off the mixer and replace the whisk with the paddle attachment. Add half of the dry mixture and on slow speed incorporate the flour into the mixture. Once fully combined add the remaining dry mixture until no traces of flour are seen. Slowly pour warm milk mixture and mix just till combined. Pour into a prepared baking pan. Bake for approximately 35-40 minutes. Let cool for 5 minutes on the counter. While still warm turn out onto a serving plate. Allow to cool to room temperature. ENJOY!