There are three reasons why I love this pineapple upside-down cake. One, it's easy to make. Two, it's also fun to make, because who doesn't like making pineapple patterns or flipping a cake on its head? And three, it's delicious – dense and moist, with a little bit of crunch from the caramelized sugar.
I make this cake in a round 6-inch pan (3 inches deep), which produces six "just enough" portions or four "I really love this cake" portions. For a 9-inch pan, you should be able to simply double the recipe and use seven pineapple rings instead (not halved).
Watch the video below or here on vimeo. (Music: Threepenny Waltz by Paul Freitas.)
Pineapple Upside-Down Cake (serves 4-6)
adapted from Martha Stewart
3 pineapple rings
6 tbsp unsalted butter, divided
1/2 cup lightly packed brown sugar
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 eggs
1 teaspoon vanilla extract
3/4 cup sugar
1. Preheat oven to 325° F.
2. Melt 3 tablespoons butter and pour into a 6-inch cake pan. Tilt to evenly coat.
3. Sprinkle brown sugar evenly over butter.
4. Slice pineapple rings in half, then arrange in a circle in the cake pan. Set pan aside.
5. In a mixing bowl, add flour, baking powder, and salt. Mix. Set aside.
6. In another bowl, add eggs and vanilla extract. Whisk. Set aside.
7. In an electric mixer (or large bowl), beat remaining 3 tablespoons butter with sugar until light and fluffy.
8. Continue to mix while alternatively adding flour mixture and egg mixture. Beat until batter is just combined.
9. Pour batter into the prepared cake pan. Use a spatula to even out the top. Bake for 1 hour, or until an inserted toothpick comes out clean. Let cool for 10-15 minutes.
10. Loosen the cake by running a knife along the edges. Place a cake stand (or plate) over the pan, then flip upside down. Gently shake if cake doesn't immediately come out of pan. Enjoy!
