Pineapple Upside Down Cake
I think pineapple upside down cake is a significantly underrated dessert. When I was young I had a nanny who would always make pineapple upside down cake. I absolutely LOVED it, but never really have it much as an adult.
It's a bit different than your classic cake because there's not really a frosting component, but rather fruit and a light glaze, YUM. I don't have a huge sweet tooth, so I tend to gravitate toward cakes and desserts that aren't excessively sweet anyway.
This is a classic, easy pineapple upside down cake. Only difference is a bit less sugar, and subbing out some butter for coconut oil. The result? Perfectly moist and balanced pineapple upside down cake....that I may or may not have had for breakfast this entire weekend. It's fine.
{Pineapple Upside Down Cake}
Serves 8-10
Ingredients:
8 tbs (1 stick) unsalted butter
1/2 cup golden brown sugar
7 pineapple rings
1 1/2 cup flour
1 tsp baking powder
1/4 tsp salt
4 tbs coconut oil
2 large eggs
1/2 cup cane sugar
1/2 cup pineapple juice
Directions:
Preheat oven to 350.
In a saucepan, over medium heat, combine the brown sugar with 4 tbs butter. A caramel like glaze will form once the butter melts and begins to bubble. Remove from heat and spread into a greased, 9 inch cake pan. Allow to cool for a few minutes.
Place one of the pineapple rings directly in the middle of the pan and press into the glaze. Arrange the remaining pineapple rings around the center ring.
Combine the flour, salt and baking powder in a medium sized bowl.
In a separate medium sized bowl, with a hand mixer on low, cream the remaining 4tbs butter, coconut oil and raw sugar. Add the eggs one at a time.
Turn the mixer up to medium, and add 1/3 of the dry ingredients to the wet ingredients. Follow with 1/3 of the pineapple juice. Continue alternating between the flour mixture and pineapple juice until a thick batter is formed.
Spread the batter on top of the pineapples, being careful not to keep them in place. The batter will be very thick, so work in thirds if necessary. Make sure the batter is settled and evenly distributed by tapping the pan a few times against the counter.
Bake for 40 minutes or until a toothpick comes out clean.
Allow the cake to cool for about 5-10 minutes, which will make it easier to flip. Place a plate over the top of the cake pan, and with one hand on top of the plate, and one hand under the cake pan, flip.
