Pineapple Upside-Down Cake from Scratch
Description
This pineapple upside-down cake from scratch is an old-fashioned German recipe. You can use Italian prunes or pitted fresh cherries instead of pineapple.
Ingredients
•
1/2 cup brown sugar
•
1/4 cup unsalted butter, melted
•
3 (1/2 inch thick) slices fresh pineapple, quartered
•
12 frozen cranberries
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2/3 cup white sugar
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1/2 cup unsalted butter, softened
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2 large eggs
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1 1/2 teaspoons baking powder
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1 teaspoon vanilla extract
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1/2 teaspoon almond extract
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1/2 teaspoon ground cinnamon
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1/4 teaspoon salt
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1 1/2 cups unbleached all-purpose flour
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3/4 cup milk
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x2 ½-inch round cake pan.
2
Combine brown sugar and ¼ cup melted butter in a bowl; spread evenly into the prepared pan. Place 10 pineapple pieces around outer edge of pan, facing the same way, place remaining 2 pieces in the center. Place 1 cranberry between each pineapple piece.
3
Beat white sugar and ½ cup softened butter together in a bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well and scraping sides of the bowl after each addition. Beat in baking powder, vanilla extract, almond extract, cinnamon, and salt until combined.
4
Add flour and milk to batter in 3 additions, adding ½ cup flour and ¼ cup milk at a time, mixing well after each addition, until thoroughly combined.
5
Pour batter over pineapple slices, making sure batter gets between them. Spread and smooth batter using an offset spatula.
6
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes.
7
Cool cake on a wire rack for 15 to 20 minutes. Run a knife around the edges to loosen. Place a plate over pan and quickly invert to release cake, waiting a few seconds and tapping the pan several times if it doesn't immediately separate from the pan.