Pineapple Upside-Down Cake Recipe


4 tbs (1/2 stick) plus 8 tbs (1 stick) Unsalted butter

3/4 cup packed India Tree Dark Muscovado Sugar

1 small ripe pineapple (trimmed, quartered, cored, and cut into 1/4 in. slices)

1 cup India Tree Caster Sugar

2 eggs 

2 cup flour (sifted)

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp Trapani Fine Sea Salt

3/4 cup plus 2 tbs buttermilk

1 tsp Heilala Bourbon Vanilla Extract 2X


Pineapple Upside-Down Cake Recipe

One of my father's favorite desserts. When looking for any recipe that one would consider "comfort food", we always turn to Marian Burros' book, "Cooking for Comfort" first.

Adapted from Cooking for Comfort by Marian Burros (Simon & Schuster, 2003)

1. Position a rack in the bottom third of oven and preheat the oven to 350 degrees. Butter the sides of a 9 in. spring-form cake pan.

2. Melt 4 tablespoons of the butter in a small over medium heat. Stir in the Muscovado sugar and cook the mixture, stirring constantly, until the sugar is melted and the mixture is smooth. Immediately pour the mixture into the prepared cake pan and coat the bottom evenly. Place the pineapple slices into the cake pan in a decorative pattern and lightly press into sugar/butter mixture. Set aside.

3. Cream the remaining stick of butter until it is light. Gradually add the superfine cane sugar while continuing to beat the mixture until it becomes light. (scrap the sides of the bowl often)

4. Beat in the eggs.

5. Sift together the flour, baking powder, baking soda and salt. Using a mixer set at low speed, alternately add the flour mixture, buttermilk and vanilla. (Scrap the sides of the bowl often.) Spoon the batter over the pineapple slices and spread evenly.

6. Bake for 40 to 45 minutes. The cake is down when it springs back when lightly pressed in the center, or a cake tester comes out clean.

7. Immediately run a knife around the edges of the cake. Place a flat plate over the pan and quickly invert. Allow the cake to sit for 5 minutes before removing the pan. Serve warm or at room temperature.

The cake can be kept in the refrigerator for 2-3 days. Return to room temperature before serving.

serves 8