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Pineapple Upside-Down Cake

Pineapple Upside-Down Cake recipe image
This decadent Pineapple Upside-Down Cake features a stunning glaze of caramelized pineapple slices simmered in Madeira wine and brown sugar. The cake itself is a unique, tender blend of flour and yellow cornmeal, enriched with butter, eggs, and a hint of nutmeg. The cornmeal adds a subtle texture and depth that pairs beautifully with the bright acidity of the fruit. As it bakes, the batter rises into the bubbling syrup, creating a perfect fusion of sweet, tangy, and buttery flavors. This dessert is a showstopper for brunches or holiday gatherings, offering a sophisticated twist on the classic Southern favorite. Serve it warm for the best experience.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 2
Calories: 534.6
Dietary: Vegetarian
Description
This decadent Pineapple Upside-Down Cake features a stunning glaze of caramelized pineapple slices simmered in Madeira wine and brown sugar. The cake itself is a unique, tender blend of flour and yellow cornmeal, enriched with butter, eggs, and a hint of nutmeg. The cornmeal adds a subtle texture and depth that pairs beautifully with the bright acidity of the fruit. As it bakes, the batter rises into the bubbling syrup, creating a perfect fusion of sweet, tangy, and buttery flavors. This dessert is a showstopper for brunches or holiday gatherings, offering a sophisticated twist on the classic Southern favorite. Serve it warm for the best experience.
Directions
  1. 1
    Preheat oven to 375°F (191°C).
  2. 2
    In a mixer bowl, cream together granulated sugar and 1/2 cup unsalted butter at medium speed until smooth.
  3. 3
    Reduce mixer speed and add vanilla, nutmeg, eggs, egg yolks, and milk; mix until incorporated.
  4. 4
    Add baking powder, salt, flour, and cornmeal; mix until fluffy. Set batter aside.
  5. 5
    In a heavy 10-inch oven-proof skillet over medium heat, combine the remaining 1/4 cup butter, Madeira, and pineapple slices.
  6. 6
    Cook for 20 minutes until pineapple releases liquid.
  7. 7
    Remove pineapple slices with a slotted spoon and set aside.
  8. 8
    Continue cooking the liquid until it reduces nearly to a glaze.
  9. 9
    Stir in brown sugar and cook until the mixture becomes smooth, about 2 minutes.
  10. 10
    Arrange the reserved pineapple slices back into the syrup in the skillet.
  11. 11
    Pour the cake batter evenly over the fruit.
  12. 12
    Bake on the middle rack for 20 to 25 minutes, or until a wooden pick inserted into the center comes out clean.
  13. 13
    Immediately place a large platter over the skillet and invert to remove the cake.
  14. 14
    Let cool slightly before serving.

Nutrition Facts

Servings 2 cups

Amount Per Serving
Calories 534.6kcal
% Daily Value *
Total Fat 37.5g58%
Saturated Fat 23.6g119%
Cholesterol 98.5mg33%
Sodium 387.7mg17%
Total Carbohydrate 49.4g17%
Dietary Fiber 0.8g4%
Sugars 47.2g
Protein 3.8g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/pineapple-upside-down-cake/