This cake always reminds me of a very retro 70's kitchen in America. My mother would make this cake every friday, ready for the weekend, just in case anybody popped by. All jokes aside, this cake is a classic for a reason. Moist sweet and delicious, it really says summer.
I like to serve mine with a big scoop of coconut ice cream. It never lasts more than a day at Casa Castro. Do not forget to tag me on instagram with pictures of your own! I love seeing all the beautiful food pics when you make my recipes.
Pineapple Upside Down Cake
35 mins. to 1 hour
Equipment: 9 inch cake pan, regular or springform. If using springform, make sure you wrap it with aluminum foil to catch any seeping syrup as the cake bakes in oven. I also put mine on a tray for added protection.
Topping 425g tin/canned pineapple rings in juice (drained weight 250g)
about 7-8 rings and reserve juice
70 g. unsalted butter melted, about 5 tbsp., melted in microwave
100 g. Dark brown sugar
10-12 maraschino/ glacé cherries
110g. Plain/ all purpose flour
1 tsp. Baking powder
¼ tsp. Baking soda
¼ tsp. Salt
100 g. granulated/caster sugar
5 tbsp. Sunflower or Vegetable oil
4 tbsp. Full fat plain yogurt
60 ml. Reserved pineapple juice
2 Eggs, at room temperature
2 tsp. Vanilla extract
Preheat oven to 180°C /356°F
Melt butter in microwave and pour into bottom of cake pan. Sprinkle dark brown sugar all over butter in pan. Arrange pineapple slices. I being with one ring in the centre and then cut remaining slices in half and position them nicely to fit. Nestle cherries in between slices.
In a bowl sift flour, baking powder, baking soda and salt. Set aside.
In another bowl whisk together all the wet ingredients: eggs, sugar, yogurt, vanilla extract, pineapple juice and oil.
Stir until combined. Do not overmix.
Pour into cake tin very slowly and carefully to not move or disturb pineapple.
Place pan on cookie sheet/ tray if using and place in centre of preheated oven. Bake for 35-60 minutes. Checking for doneness by inserting a toothpick in centre and it coming out clean. Check at 6 minute intervals from 35 minutes. Mine took close to 50 mins. Ovens vary. Keep an eye on it.
Once done remove from oven and let cool in pan for 20 minutes. Run a sherp knife all around edge to loosen. Invert onto serving plate.