Pineapple Upside-Down Cake

If I had to pick one nostalgic sweet from my younger years, this would be it!  Sweet and tender muffins infused with pineapple juice and pineapple slices, crowned with a golden-brown, caramelized topping that gets crunchy around the edges…seriously, heaven.

One of the only reasons to love a Monday was because Monday’s were pineapple upside-down muffin days at Perkins. Yes, I’m talking about your neighborhood (chain) Perkins restaurant-and if you’ve never had one of these muffins, you haven’t really lived life.  Still, one of the highlights of my life are the days when I randomly stop into Perkins and find these in the bakery case.

Somehow, it never occurred to me that I could actually attempt to make something reminiscent of these muffins…in my own kitchen!  I tried a few different recipes, and settled on a mashup between two.  I wanted a moist, tender cake with a caramelized, crispy exterior crust-which, shockingly enough, isn’t that easy to accomplish!

Make your caramel with lots of butter and dark brown sugar, plus some of the hard stuff (bourbon and Amaretto) and an (optional) vanilla bean for even more flavor.  A rich sour cream cake is just what you need to counterbalance the caramel-and save some of the pineapple juice from the canned pineapple to pour over the cake for more moisture and flavor.  Crème fraiche whipped cream is my new favorite whipped cream to make and serve with anything and everything, and it’s the perfect suitor for this cake.  And NO ELECTRIC-RED MARASCHINO CHERRIES TO BE SEEN!  But I fully support using the maraschino’s more refined, elegant counterpart, Luxardo cherries-which will totally change your opinion on cherries because they are amazingly wonderful and you will want to find many ways to incorporate them into your life.

Also, I highly recommend purchasing a 10 x 3″ deep cake pan if you’re going to make this recipe.  The cake will rise almost to the top (and over a cake pan of regular depth), thus spilling much of the caramel out of the pan instead of keeping it around and on your cake…a serious travesty.  Here’s my favorite one!

Is one of your New Year’s Resolutions to eat healthier, or reduce your consumption of sweets?  I fully support you and don’t wish to tempt you.  Perhaps, you should make another resolution (it’s still early!) to bake more for the people you care about.  This would be just the thing.

And for those who, like me, can’t fathom the thought of cutting out sweets (or carbs!)-this one’s for you.  Cut yourself a big ‘ol slice!

Pineapple Upside-Down Cake

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• Author: Amanda
• Yield: 10 to 12 servings 1x

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Description

A moist and tender sour cream cake is crowned with pineapples and a golden, brown caramelized crust. The best version of a classic dessert! Maraschino cherries optional, but whipped cream highly recommended.

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Ingredients

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CARAMEL TOPPING:

• 1–1/4 cups (266 grams) firmly packed dark brown sugar
• 1 stick (1/2 cup) butter
• 1/2 small, plump vanilla bean, seeds scraped
• Pinch of salt
• 1 tablespoon dark rum, optional
• 1 tablespoon amaretto, optional
• One 20-ounce can of pineapple slices in their own juice, well-drained and juice reserved

SOUR CREAM CAKE:

• 1–1/2 cups (180 grams) all-purpose flour
• 6 tablespoons (45 grams) cake flour
• 6 tablespoons (36 grams) almond flour
• 3/4 teaspoon (6 grams) baking powder
• 1/2 teaspoon kosher salt
• 1–1/2 cups (297 grams) granulated sugar
• 2 sticks (226 grams) butter, at room temperature
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon pure almond extract
• 1 tablespoon amaretto, optional
• 3/4 cup (6 ounces) sour cream or crème fraiche

CRÈME FRAICHE WHIPPED CREAM:

• 1 cup heavy cream
• 1/4 cup crème fraiche
• 1/4 cup confectioners’ sugar
• 1 teaspoon vanilla extract
• Maraschino cherries, for serving, if desired

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Instructions

1. Preheat the oven to 325°.  Generously grease a 10-inch cake pan (high-sided is best).  Set aside.
2. To make the caramel topping: Melt the brown sugar and butter together in a large skillet on medium heat.  Once the sugar has melted, do not stir anymore!  This will form sugar crystals in your caramel.  Continue cooking until the mixture is bubbly.  Add the vanilla bean, salt, rum and amaretto if using and allow to heat together for about 30 seconds to 1 minute to cook off some of the alcohol.  Set aside to cool slightly.
3. Combine the all-purpose flour, cake flour, almond flour, baking powder and salt and stir together to combine.  Set aside.
4. In the bowl of a stand mixer fitted with the paddle attachment (or using a handheld mixer), cream the butter and sugar together on medium speed until light and fluffy, about 3 minutes.  Ensure you scrape down the sides and bottom occasionally when preparing the batter.  Add the eggs, one at a time, allowing each to combine into the batter before adding the next one.  Add the vanilla and almond extracts and amaretto, if using, and mix to combine.  Add half of the flour mixture and stir together on low speed until mostly combined.  Add half of the sour cream and again mix together.  Add the remaining half of the flour mixture, alternately with the sour cream, until the batter just comes together.
5. Pour the caramel into the bottom of your prepared cake pan.  Arrange the pineapple slices in a single layer around the top, starting in the middle.  Pour the batter on top, spreading to the sides and smoothing the top.  Transfer to a large baking sheet and place in the oven.  Bake for 65 to 75 minutes, until the cake is golden brown and a toothpick inserted in the center comes out clean.  Some of the caramel may bubble over; that’s okay!  You can scrape it up a few times with a spatula while baking and put it on the bottom of the cake if desired (why not!).  When the cake is done, cool for 5 minutes in the pan. While it is cooling, use a pastry brush to spread some of the reserved pineapple juice all over the bottom of the cake; this will help keep it moist and impart more pineapple flavor into the cake.  You will not (and should not) soak the cake in juice…just a little!  Invert the cake onto a plate or platter and allow to cool; serve warm or at room temperature.
6. To make the crème fraiche whipped cream: Combine the cream, crème fraiche, confectioners’ sugar and vanilla in a large mixing bowl or the bowl of your stand mixer fitted with the whisk attachment.  Beat together until soft peaks form.  Chill in the refrigerator until ready to serve.

Notes

Inspiration: Pineapple Upside-Down Cake on simplyrecipes.com