Classic Cake: Pineapple Upside Down Cake
This cake for me, tastes like a nice vacation. Tropical, fragrant, fluffly and just a bit decadent. Perfect for a birthday or tea time. It’s not crazy sweet and it comes together pretty quickly. Keep the juice from the can! This is a key ingredient to ensure your cake is overall delicious. This recipe is for one loaf pan or two smaller pans.
Ingredients for the Cake
1 cup or 128 g Flour
¾ cup or 75g white sugar
2 Tablespoons of vanilla pudding powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2cup or 118 ml of pineapple juice
2 eggs, lighly beaten
¾ cup or 140 mL oil (not olive! Use a plain oil like sunflower or vegetable)
1 teaspoon vanilla extract
Ingredients for the Pineapple Topping
4-6 rings of pineapple(you can also use crushed, just a more rustic look)
1/4 cup or 70 ml of pineapple juice
1/4 cup or 70 ml of brandy or rum
one teaspoon vanilla extract
1/4 cup or 35 grams of brown sugar (or30 grams of white sugar + one tablespoon molasses)
1/4 cup or 35 grams butter
Directions
First make the topping: in a skillet melt the butter, vanilla extract and brown sugar together. Once this starts to bubble, add the pineapple juice, brandy and pineapple and cook for 2-3 minutes. You want a bit of liquid for this cake!
Preheat the oven to 325F or 162C. For the cake, mix the dry ingredients(flour, sugar, salt, baking soda, baking powder and pudding powder) and set aside in a bowl. In a separate bowl mix the juice, two eggs, oil, and vanilla extract. Combine the two and the cake batter is ready!
In a standard loaf pan or two smaller loaf pans, place the pineapple rings and liquid on the bottom. No need to grease the pan because of the sauce. Add the cake batter and bake for 325F or 162C for 18-20 minutes for using two small loaf pans or 40 minutes for a standard loaf pan. Test with a tooth pick or thin pasta. It should come out clean. When ready to serve - you can do this warm or let it cool, have a plate and flip it. Gorgeous. Serve by itself or pair with vanilla ice cream. Now that tastes like vacation.