This pineapple upside-down cake is smooth and creamy, with caramelized brown sugar cherries and pineapple toppings. Their juice penetrates into the cake, adding a more delicious flavor and texture. A classic favorite of canned pineapple and maraschino, this retro cake is served upside-down. It is the perfect pineapple upside-down cake at any time of the year.
I like to study in the kitchen and have been working hard to improve my skills. Through constant practice, I have the opportunity to bring you the best recipes. This is an exciting post! Improved pineapple upside-down cake recipe-read the differences I developed and published a pineapple upside-down cake recipe a few years ago. It is of course loved by many people, but because the batter is enough, the cake is easy to overflow. In addition, it may taste too wet, and the description was never written very clearly. As a cookbook writer and baker, my craft has really improved over the years! Although I kept the original recipe written in the comments below, I want to share my new and improved version with you. My improved pineapple upside-down cake recipe, written below, is much smoother than my original. Use cream instead of melted butter, use cake flour instead of all-purpose flour, use whole white sugar instead of brown sugar + white sugar, and use egg white to ensure that the texture is very different. I adapted it from my white cake. In addition, we will omit the pineapple juice in the cake batter because it usually produces moist crumbs.
(There is a lot of pineapple flavor in the topping!) In the end, my new recipe does not make that much cake batter, so we don't have to worry about it overflowing. The pineapple and cherry toppings remain unchanged. Don't be confused with perfection. 😉 Old cake recipe (in the notes below): too heavy, moist, overflowing. New cake recipe (below): softer, moist and pleasant, with reduced batter volume. We use the same ingredients in my updated cake batter, but the shape is different , Proportion, quantity. Baking is really a science, and I am happy to continue to bring you well-tested and improved recipes! Pineapple upside-down cake ordinary cake ingredients, only low flour: cake flour is lighter than all-purpose flour, can produce soft crumbs. Soda Water: They all add a lot of impact under the heavy filling. Salt: Balance the sweetness.
Butter: Use 6 tablespoons of softened butter instead of melted butter. (Not the entire bar, although you need more coverage). Whipping butter and sugar will ensure smooth crumbs. This is how I make vanilla cupcakes. Sugar: White granulated sugar sweetens and softens the cake. The toppings contain brown sugar to provide the necessary flavor! Egg white: Don't let the egg yolk lower the cake that is already filled with fruit fillings. After testing all my recipes, I now swear by the egg whites here. So don't waste it, this is my egg yolk recipe. Vanilla extract: flavor. Sour cream: Together with cake flour and egg whites, sour cream ensures soft cake crumbs.
Plain yogurt works in a pinch. Milk: Liquid is the key to most cakes because it can dilute the batter. I admire cakes, which are generally smaller and not overwhelming. It's like my beloved apple pie upside down. Fewer ingredients, less leftovers! I did not change my original seasoning recipe for the upside-down pineapple pie sauce. Traditionally, toppings include canned pineapple rings, black cherries, butter and brown sugar. I always use 10 pineapple rings (some are cut in half), which is a 20 ounce can. Feel free to use pineapple and fresh cherries. Canned pineapple chunks will be a bit dirty and may overflow from both sides when you invert the cake, so be careful! My suggestion #1 Topping: Pat dry pineapple and wet black cherries before use. The more liquid in the fruit, the more liquid it will not "freeze". Too much liquid can produce an unpleasantly moist cake. I know you will like it too-the upside-down pineapple pound cake is basically frozen.
No additional decoration is required; the side dishes are actually baked into the cake! Pineapple Upside Down Cake Video Tutorial-Overview-How to Make the Best Pineapple Upside Down Cake This classic pineapple upside down cake is rich in butter and the sweet fruit filling is irresistible. Let me take you through each step and let you understand the whole process of making the topping: melt the butter, pour it into an unoiled cake pan or cake pan, sprinkle with brown sugar, and then put pineapple rings and cherries on top, just like you Seen in my photos and video tutorials. I always refrigerate the toppings when preparing the cake batter; this helps to consolidate the design arrangement under the wet cake batter.
Prepare the cake batter: mix the dry ingredients. In a separate bowl, mix the butter and sugar together. Add egg whites and vanilla, then sour cream. Pour the dry ingredients into the wet ingredients, pour the milk, and then stir to mix. It will have about 2 cups of cake batter and is very easy to make. Spread on toppings: Pour the cake batter on the cooled toppings. Baking: Since the bottom layer (ie top) is moist, the cake takes longer than a typical 1-layer cake. Your juice will bubble on both sides, forming these amazing caramel edges. (They are great!) When the cake is upside down, it is best to place a pan or baking pan on a lower shelf to catch the juice to prevent them from splashing on the edges.
A plate. If you invest early, it will cause a mess: we want the coverage to be as "fixed" as possible. You can serve this cake while it is hot, but if you let it cool completely to room temperature first, it will cut better. The pineapple cake is upside down because it can hold a spatula. Apart from carrot cake, it is my favorite variety of cakes. I have made hundreds of versions, or it seems like this, I am 100% sure that this cake will always be the denser side. (Unless you are using store-bought cake mix.) You see, the cake is upside down.
The weight of the top, that is, the bottom of the cake when baking, weighs the crumbs under it. An upside-down pineapple cake will never be as light and airy as a white cake. If you make this precise cake batter and turn it upside down, the taste of the cake will be more breathable. make sense? And my upside-down pineapple cake is very soft, not as dense as sponge cake. , It will not be too light. I know you will like its unique texture, especially when paired with brown sugar caramel fruit toppings. Let me know how much you like it!