Indulge in the tropical sweetness of this Pineapple Upside-Down Cake, a delightful treat that combines the tartness of pineapple with a rich, moist cake infused with almond, vanilla, and a hint of rum. This classic dessert is not only visually striking with its caramelized pineapple topping but also incredibly flavorful, making it a favorite for any occasion.
Why You’ll Love This: This Pineapple Upside-Down Cake stands out for its simplicity and the depth of its flavors. The almond powder enriches the cake’s texture, making it tender and nutty, while the pineapple and caramel provide a perfect balance of sweetness and acidity. The addition of rum and vanilla elevates the tropical notes, offering a sophisticated twist on a traditional favorite.
Perfect Occasion: This cake is perfect for a festive gathering, a family dinner dessert, or as a comforting treat to brighten a rainy afternoon. It’s especially fitting for summer picnics or as a celebratory cake for birthdays and anniversaries.
Decoration Tips: The beauty of this cake lies in its caramelized pineapple top. Arrange the pineapple slices artistically before pouring the batter over them to ensure each slice has a stunning pattern. For an extra touch of elegance, garnish with maraschino cherries in the center of each pineapple ring once baked and slightly cooled.
Recipe:
Ingredients:
For the Cake:
- 4 eggs
- 90g brown sugar
- 160g all-purpose flour
- 5g baking powder
- 60g almond powder
- 100ml grapeseed oil (or any neutral oil)
- 150ml pineapple juice
- 1 tsp liquid vanilla
- 2 tsp rum
- Pineapple rings, enough to cover the bottom of the pan
For the Caramel:
- 150g sugar
Instructions:
- Prepare the Caramel:
- In a heavy-bottomed saucepan, melt the sugar over low heat. Let it dissolve completely without stirring until it turns into a golden caramel.
- Carefully pour the hot caramel into a 20 cm cake mold, covering the bottom evenly. Arrange the pineapple rings over the caramel.
- Make the Cake Batter:
- Preheat your oven to 180°C (350°F).
- In a large mixing bowl, beat the eggs and brown sugar until fluffy.
- Sift in the flour and baking powder, then add the almond powder and mix until combined.
- Incorporate the grapeseed oil, pineapple juice, vanilla, and rum into the mixture, stirring until you achieve a smooth batter.
- Assemble the Cake:
- Pour the batter gently over the pineapple rings in the caramel-lined mold.
- Bake:
- Bake in the preheated oven for 35 to 40 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Serve:
- Allow the cake to cool in the pan for about 10 minutes, then carefully invert it onto a serving plate while still warm.
- The caramelized sugar and pineapple should now be on top, creating a beautiful and enticing topping.
Enjoy this Pineapple Upside-Down Cake as a luscious dessert that brings a taste of the tropics to your table, perfect for impressing guests or simply treating yourself to a slice of sweetness.
