I have always wanted to make an upside down cake. Its been one of those things on my baking check list that I have been waiting to cross off for some time now and finally did.
So what makes an upside down cake special? For me, it was always its presentation and the fact that it is served upside down (and hence called Upside Down Cake). After eating it, I have realized its special not only because of the way it is baked and served. The combination of melted butter and brown sugar that caramelizes with the fruit which embeds itself in a fluffy moist cake while being baked is what makes this cake a treat.
An upside down cake can be made with any fruit, and I have seen some lovely variations floating all over the internet. Since this was my first time trying it, I had to go with the classic American version- the pineapple upside down cake.
I love stand alone cakes- you know the kinds that don’t require frosting or anything other than a simple dusting of sugar. Don’t get me wrong, I love rich decadent cakes that are sandwiched with buttercream or whipped cream, but sometimes a plain simple cake is what I want. This cake is perfect to bake if you shy away from buttercream but still want a cake that looks good enough to impress people.
You can recreate this cake with any frozen, canned or fresh seasonal fruit, and maybe add some herbs too or just make it the classic way like I have. I adapted this recipe from the one on Sally’s Baking AddictionBlog and it’s a winner. The cake recipe is the perfect base (or topping) for whatever fruit you use. If you decide to change the fruit, do not change the cake recipe. It produces a moist, buttery yet light cake. I did substitute the brown and white sugar with palm sugar and hence the cake is more brown in color than most traditional ones. Don’t get fooled by the darker color, it is still every bit tasty.
While otherwise pretty easy to make, the only thing to keep in mind while making this cake is that it needs to be removed from the pan shortly after it has been taken from the oven or the fruit will stick. Besides that, this cake is pretty simple and straightforward to make. Hope you get to try it and if you do, please tag me on Facebook, instagram or twitter.
- ¼ cup (60g) unsalted butter, melted
- ½ cup (100g) packed light brown sugar ( I used palm sugar)
- 6-8 canned or fresh sliced pineapple
- 15-20 maraschino cherries ( I had only 5-6 and that's what I used)
- 1⅔ cups (210g) sifted all-purpose flour
- ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- ½ cup (115g) unsalted butter, melted
- ¾ cup (150g) packed light brown sugar ( I used palm sugar)
- ¼ cup (50g) granulated sugar ( I used half palm sugar, rest granulated sugar)
- 1 large egg, room temperature
- ¼ cup (60g) sour cream or yogurt
- ½ cup (120ml) milk
- ¼ (60ml) cup pineapple juice (reserved from the canned pineapple or use fresh)
- 1 tbsp) vanilla extract
- Preheat oven to 350°F
- In a 9 by 2 inch deep round cake pan or dish, pour the ¼ cup melted butter. Sprinkle the ½ cup palm sugar.
- Layer the pineapple slices on top of the brown sugar and butter mix. Place the cherries between the slices. Set the pan aside.
- In a medium bowl, mix the dry ingredients.
- In another bowl, pour the melted butter. Whisk in the sugars, making sure you get the sugar lumps out. Whisk in egg, yogurt/sour cream, milk, pineapple juice, and vanilla extract until combined. Gradually fold in dry ingredients until no lumps remain. Batter will be thick.
- Pour/spoon batter into prepared pan. Bake for 40-48 minutes. Cover loosely with aluminum foil at the 20 minute mark to avoid browning. Remove from oven and let cool for 10 minutes.
- Invert cake on top of a cake stand or a large serving plate. The cake can be stored covered for up to 3 days in the refrigerator. Let come to room temperature before serving.
Like that your back! 😛 I was just wondering whats up with you! I love the classic upside down cake and your definitely was jaw-dropping – with both awe and doubt – but you cleared it by stating you used palm sugar. 😛 I really appreciate you giving credit to the source even though you have made your own twist to the cake. Not many food bloggers do that.. As usual, awesome clicks!
Famidha recently posted..Mixed Fruit and Sweetcorn Salad with Dukkah
It is good to be back 🙂 Glad to know I was missed 😉 Haha yes, the palm sugar does yield a darker result and I was scared I had burnt the cake, but luckily hadn’t! Thanks for appreciating 🙂
Had made in college as part of my course..so glad to see it again today on your blog. Amazing pictures.
Glad I could bring back some memories through this cake 😉 Thank you so much 🙂
Shumaila Chauhan recently posted..GMT: Kadhai Chicken
I’ve never made an upside down cake with any fruit but imagine this one with pineapple is delicious!
It was! This was my first time too, but wont be my last!
Shumaila Chauhan recently posted..GMT: Kadhai Chicken
I haven’t made one of these in ages — and they’re so simple and tasty! Thanks for the reminder@
They indeed are, Lisa. Thanks for stopping by 🙂 Glad could remind you about them!
Shumaila Chauhan recently posted..GMT: Kadhai Chicken
This takes me back making it as a child. Such a lovely recipe, and delicious too
Bintu – Recipes From A Pantry recently posted..Slow Cooked Anchovy, Beef And Bean Stew
Yes, indeed it is a lovely and delicious recipe. Thank you so much for dropping by 🙂
Shumaila Chauhan recently posted..GMT: Kadhai Chicken
Somehow I’ve never made this, but this made me so hungry!!! Love those photos!
You should try it, its pretty simple and absolutely delicious. Thank you so much 🙂
Shumaila Chauhan recently posted..GMT: Kadhai Chicken