Photo: Natalie Levin
As a pineapple addict, I love making desserts with pineapple. It’s one of my top favorite fruits, and even though it costs a small fortune here, I simply can’t resist. This upside-down pineapple cake is one of the easiest cakes to make, so delicious, fragrant and soft. You just have to try it!
Photo: Natalie Levin
Upside-Down Pineapple Cake
For the cake:
- 120 grams (1/2 cup + 2 tbsp.) sugar
- 4 large eggs
- 1 tsp. vanilla extract
- Pinch of salt
- 125 ml. (1/2 cup) vegetable oil
- 125 ml. (1/2 cup) milk or water
- 240 ml. (1 cup) pineapple juice
- 350 grams (2 1/2 cups) all-purpose flour
- 10 grams (2 tsp.) baking powder
- Pineapple slices from one pineapple
- A little sugar
- Preheat the oven to 170c degrees and grease the pan well.
- Sprinkle some sugar at the bottom of the pan in a thin, uniform layer.
- In the bowl, mix sugar, eggs, vanilla, salt, oil, milk and pineapple juice until mixed.
- Add flour and baking powder and mix until uniform.
- Arrange slices of pineapple on the bottom of the pan for complete coverage.
- Pour the batter over the slices of the pineapple and flatten the top.
- Bake the cake for 35-45 minutes or until the cake is golden and set.
- Cool at room temperature and turn over a serving dish. If necessary, straighten the top (which is now the bottom) so that the cake “sits” properly on the plate.
- Garnish the pineapple: sprinkle a little sugar on the pineapple slices and burn with a kitchen blow torch until you get a tan, golden brown looks.
- The cake is at its best on the day of preparation, but it can be kept in the refrigerator for up to a week.
- It is recommended to serve the cake at room temperature.
- Instead of milk you can use the same amount of water to get a nondairy cake.
Photo: Natalie Levin
Photo: Natalie Levin