Pineapple Upside-Down Cake
Prep time: 
Cook time: 
Total time: 
Порций: 8 servings
This cake is old-fashioned autumn dessert.
  • ¼ cup (1/2 stick, 55 g) unsalted butter
  • ¾ cup (150 g) packed light-brown sugar
  • 6 or 7 (1/2-inch-thick) peeled and cored fresh pineapple rings, cut in half, or canned pineapple
  • maraschino cherries
  • 1¼ cups (150 g) unsifted cake flour
  • 1¼ tsp baking powder
  • ½ tsp grated nutmeg
  • ⅛ tsp salt
  • ½ cup (1 stick, 110 g) unsalted butter, softened
  • ½ cup (100 g) cane sugar
  • 2 large eggs
  • ⅓ cup ( 80 ml) milk
  • 1 Tbsp dark rum or vanilla extract
  1. Set oven rack in lowest position.
  2. Preheat oven to 350°F.
  3. Grease 23–cm/9-inch round cake pan.
For the Topping:
  1. In medium saucepan, melt butter; crumble in brown sugar. Cook, stirring, over medium heat, until mixture bubbles and is creamy and smooth, about 2 minutes.
  2. Pour onto bottom of prepared cake pan.
  3. Arrange pineapple halves spoke fashion on bottom of pan. Cut pineapple piece from remaining half ring to fit in center.
For the Cake:
  1. In medium bowl mix cake flour, baking powder, nutmeg, and salt.
  2. In another medium bowl, on medium speed, beat butter until light in color and creamy. Gradually beat in granulated sugar; beat 3 minutes, until pale and fluffy.
  3. On low speed beat in eggs 1 at a time. On medium speed beat 2 minutes (mixture may look curdled).
  4. On low, beat in half the flour mixture, the milk and rum, then remaining flour mixture.
  5. Spoon into pan, spreading to touch all sides of pan.
  6. Bake 35 to 45 minutes, until a wooden pick inserted in center comes out clean.
  7. Let cool on rack 15 minutes.
  8. Run knife around edge; invert cake onto platter (replace any pineapple that sticks to pan).
  9. Garnish edge of cake with toasted coconut. Serve warm or at room temperature.
Recipe by Мои кулинарные зарисовки at