The pineapple upside-down cake, with its fluffy texture and beautiful topping of pineapple and candied cherries, is impressive, delicious and easy to make! Find this and many more recipes with pictures on the English version of the Giallozafferano App http://itunes.apple.com/app/giallozafferano-recipes/id384387249?mt=8 (or Android https://play.google.com/store/apps/details?id=it.banzai.media.gzricette&hl=it)
Start by cleaning the pineapple: I’m using a baby pineapple to make small slices, so I can add more to the pan; if the pineapple is large, the pan would hold only a few slices, unless you cut them in half or quarters. First cut off the top and bottom, then slice away the rind and remove all the brown eyes. Cut into 7 slices, about ¼ inch (½ cm) thick, and cut the rest of the pineapple into small cubes: remove the tough core, cut into strips, then into cubes. Use an apple corer to remove the core from the centre of each slice.
To prepare the cake batter, fit a stand mixer with the whisk attachment: add the diced softened butter and the sugar, start the mixer, then beat in one egg at a time, at room temperature, and the seeds from a vanilla pod. Combine the flour and baking powder, mix and sift them into the mixing bowl. Stir and add the milk - the batter should be quite thick, not runny. Fold in the diced pineapple and it’s done, set aside.
To prepare the caramel, put the sugar and water in the cake pan, bring to a simmer and cook until it turns light golden brown; now add the butter. After that, arrange the pineapple slices and place a cherry in the centre of each ring: I’m using maraschino cherries, that is cocktail cherries, for their beautiful colour and delicious flavour, but you could use fresh pitted cherries or candied cherries, for example. Pour the batter over the pineapple, smooth it out and bake in a preheated static oven at 350°F (180°C) for about 40 minutes. And while the cake is baking, let’s see together the ingredients needed for this recipe.
For a 9 ½-inch (24 cm) round cake pan
- ½ cup (100 g) of sugar
- 1 ⅓ sticks (150 g) of softened butter
- the seeds from a vanilla pod
- 3 medium eggs
- just over 2 cups (250 g) of cake flour
- ½ tbsp (8 g) of baking powder
- just under ½ cup (100 ml) of fresh whole milk
- 1 baby pineapple, about 1 ½ lbs (700 g)
- 7 maraschino cherries
For the caramel
- just over ½ cup (120 g) of sugar
- ⅓ cup (75 g) of water
- ¾ tbsp (10 g) of butter