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Pineapple Upside-Down Cake Recipe

Pineapple Upside-Down Cake Recipe

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Ingredients:

Serving

4 tbsp unsalted butter, plus more
butter , for cake pan
3/4 cup light brown sugar
1 small pineapple, quartered, cored , and cut into 3/8 inch thick slices
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
3 tbsp cornmeal
1/2 tsp salt
8 tbsp unsalted butter, softened
1 cup granulated sugar
2 tbsp granulated sugar
4 large eggs, separated, room temperature
1 1/2 tsp vanilla extract
2/3 cup milk

Directions:

For the topping: Butter bottom and sides of 9 x 3-inch round cake pan. Melt 4 tbsp butter in medium saucepan over medium heat; add brown sugar and cook, stirring occasionally, until mixture is foamy and pale, 3 to 4 minutes. Pour mixture into prepared cake pan; swirl pan to distribute evenly. Arrange fruit slices in concentric circles over topping; set aside.
For the cake: Adjust oven rack to lower-middle position and heat oven to 350º F. Whisk the flour, baking powder, cornmeal, and salt together in medium bowl; set aside. Cream butter in large bowl with electric mixer at medium speed. Gradually add 1 cup sugar; continue beating until light and fluffy, about 2 minutes. Beat in yolks and vanilla (scraping the sides of the bowl if necessary); reduce speed to low and add dry mixture and milk, alternately in three or four batches, beginning and ending with dry ingredients, until batter is just smooth.
Beat egg whites in large bowl at low speed until frothy. Increase speed to medium-high; beat to soft peaks. Gradually add 2 tbsp sugar; continue to beat to stiff peaks. Fold one-quarter of beaten egg whites into batter with large rubber spatula to lighten. Fold in remaining whites until no white streaks remain. Gently pour batter into pan and spread evenly on top of fruit, being careful not to disperse fruit. Bake until top is golden and toothpick inserted into cake center (not fruit, which remains gooey) comes out clean, 60 to 65 minutes.
Rest cake on rack for 2 minutes. Slide a paring knife around the edge of the cake to loosen it from the pan. Place a serving platter over the pan and hold tightly. Invert the cake onto the platter. Carefully remove the cake pan. If any fruit sticks to the pan bottom, remove and position on top of cake.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	193.43 Kcal (810 kJ)
Calories from fat	72.37 Kcal
		% Daily Value*
Total Fat	8.04g	12%
Cholesterol	55.68mg	19%
Sodium	80.11mg	3%
Potassium	93.13mg	2%
Total Carbs	28.29g	9%
Sugars	19.91g	80%
Dietary Fiber	0.38g	2%
Protein	2.67g	5%
Vitamin C	0.1mg	0%
Vitamin A	0.1mg	3%
Iron	0.4mg	2%
Calcium	42.6mg	4%

Amount Per 100 g
Calories	328.41 Kcal (1375 kJ)
Calories from fat	122.87 Kcal
		% Daily Value*
Total Fat	13.65g	12%
Cholesterol	94.54mg	19%
Sodium	136.02mg	3%
Potassium	158.12mg	2%
Total Carbs	48.03g	9%
Sugars	33.8g	80%
Dietary Fiber	0.65g	2%
Protein	4.54g	5%
Vitamin C	0.2mg	0%
Vitamin A	0.1mg	3%
Iron	0.7mg	2%
Calcium	72.4mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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