Upside Down Cake Recipe
Introduction: Upside Down Cake is a classic dessert that never fails to impress, both in its visual appeal and its rich, flavorful taste. This cake is renowned for its vibrant, caramelized fruit topping, which, as the name suggests, is baked at the bottom of the pan and then flipped to create a stunning presentation. Whether you’re making it with traditional pineapples or experimenting with other fruits like apples, peaches, or berries, an upside down cake is a delicious treat that’s sure to become a favorite.
Ingredients:
For the Topping:
- ½ cup unsalted butter
- 1 cup brown sugar
- 1 can (20 oz) pineapple rings (or about 8-10 slices of fresh pineapple)
- Maraschino cherries (optional, for the centers of the pineapple rings)
For the Cake Batter:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
- ¼ cup milk
Instructions:
- Prepare the Topping:
- Begin by preheating your oven to 350°F (175°C).
- Melt the ½ cup of butter in a saucepan over medium heat. Once melted, add the brown sugar, stirring until the sugar dissolves and the mixture becomes bubbly and smooth. This usually takes about 2-3 minutes.
- Pour this caramelized mixture into a 9-inch round cake pan, spreading it evenly across the bottom.
- Arrange the pineapple rings on top of the caramel mixture. If using, place a maraschino cherry in the center of each pineapple ring for a classic look.
- Prepare the Cake Batter:
- In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy. This should take about 3-4 minutes using an electric mixer.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the sour cream and milk. Start and end with the dry ingredients, mixing until just combined. Be careful not to overmix, as this can result in a dense cake.
- Assemble and Bake:
- Pour the cake batter over the pineapple rings, gently spreading it with a spatula to ensure an even layer.
- Place the cake pan in the preheated oven and bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. This cooling period allows the caramel to slightly set, making it easier to flip the cake without the topping sticking to the pan.
- Flip and Serve:
- Run a knife around the edges of the cake to loosen it from the pan. Place a large serving plate or cake stand over the top of the pan, then carefully flip the pan over so the cake releases onto the plate.
- If any of the caramelized fruit sticks to the pan, gently scoop it out and place it back onto the cake.
- Let the cake cool for at least 30 minutes before serving, allowing the flavors to meld and the caramel to fully set.
Conclusion: Upside Down Cake is a versatile dessert that can be tailored to suit any season by simply swapping out the fruit. The combination of buttery cake and sticky-sweet caramelized fruit is sure to satisfy your sweet tooth. Whether you serve it warm with a dollop of whipped cream or enjoy it on its own, this cake is a delightful treat for any occasion.
