As spring unfurls its vibrant hues and sweet aromas, what better way to celebrate the season's joy than with a delightful Pineapple Upside Down Cake? This timeless dessert, known for its moist crumb and caramelized fruit topping, is elevated with the addition of maraschino cherries, creating a visually stunning and taste-bud-pleasing treat. Crafted with everyday ingredients, this cake promises a harmonious blend of flavors and textures, making it the perfect centerpiece for your spring gatherings.
Why You'll Love This:
This cake is a testament to the beauty of simplicity in baking. Its moist and tender base, enriched with sour cream or yogurt, is the perfect counterpart to the sweet and tangy caramelized pineapple and cherries. The subtle hints of vanilla and almond extract in the batter add an aromatic depth that enhances the overall flavor profile. Easy to make and even easier to fall in love with, this cake is a surefire hit for any occasion.
Perfect Occasion:
Ideal for Easter celebrations, Mother's Day, or any springtime gathering, this Pineapple Upside Down Cake is a refreshing nod to the season. It's also a wonderful choice for afternoon tea, offering a sweet and satisfying end to any meal. Whether you're hosting a formal dinner or a casual get-together, this cake will bring a touch of elegance and a burst of flavor to your table.
Decoration Tips:
For an extra touch of elegance, arrange the pineapple rings and cherries with care to create a beautiful pattern that will be revealed once the cake is inverted. If desired, garnish with additional maraschino cherries and fresh pineapple slices around the edges of the cake. A light dusting of powdered sugar just before serving can add a whimsical finish, making the cake even more irresistible.
Ingredients:
- Cake Batter:
- 8 tablespoons of butter, softened
- 1 cup of cane sugar
- 2 tablespoons of sour cream or yogurt
- 2 eggs
- 1 ¼ cups + 2 tablespoons of all-purpose flour
- 1 ¾ teaspoons of baking powder
- ½ teaspoon of salt
- ½ cup of milk
- ½ teaspoon of vanilla extract
- ¼ teaspoon of almond extract
- Assembly:
- ¾ cup of white sugar
- ¼ cup of water
- 6 pineapple rings (canned preferred)
- 6 maraschino cherries
Directions:
- Preheat the oven to 350°F. Begin by creaming together the softened butter and cane sugar until light and fluffy. Integrate the sour cream or yogurt, adding the eggs one at a time, and mix until the batter is smooth.
- In a different bowl, combine the flour, baking powder, and salt. In another container, blend the milk with the vanilla and almond extracts.
- Alternately add portions of the dry ingredients and the milk mixture to the creamed butter, starting and ending with the dry ingredients, mixing just until each addition is incorporated.
- Prepare an 8-inch baking pan by greasing it and lining the bottom with parchment paper.
- For the caramel, combine the white sugar and water in a small saucepan over medium heat. Swirl the pan continuously until the mixture turns a light amber color and begins to bubble.
- Arrange the pineapple rings and place a cherry in the center of each ring on the prepared pan. Pour the caramel over the arranged fruit.
- Gently add the batter over the caramel-covered fruit, smoothing the surface. Bake for 25-30 minutes, or until the cake is golden and springs back when touched.
- After baking, loosen the sides with an offset spatula, allow the cake to cool for 10 minutes, then invert it onto a serving plate.
Enjoy this splendid Pineapple Upside Down Cake, a perfect tribute to the freshness and joy of spring, promising every bite to be a blend of tangy, sweet, and moist perfection.