Ingredients with Measurements:
- 1/2 cup unsalted butter, melted
- 1/2 cup brown sugar
- 1 can pineapple rings, drained
- 1/2 cup Achacha fruit, sliced
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
Special equipment needed:
- 9-inch round cake pan
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a small bowl, mix together the melted butter and brown sugar. Pour the mixture into the bottom of the cake pan.
3. Arrange the pineapple rings and Achacha fruit slices on top of the butter and sugar mixture.
4. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
5. In a large bowl, cream the room temperature butter and granulated sugar with an electric mixer until light and fluffy.
6. Beat in the eggs, one at a time, and then stir in the vanilla extract.
7. Add the dry ingredients to the wet ingredients in three parts, alternating with the buttermilk, and mix until just combined.
8. Pour the batter over the fruit in the cake pan and smooth the top with a spatula.
9. Bake for 40-45 minutes or until a toothpick inserted into the center of the cake comes out clean.
10. Let the cake cool in the pan for 10 minutes before inverting it onto a serving plate.
Time:
Preparation time: 20 minutes
Cooking time: 40-45 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 372
Fat: 16g
Saturated Fat: 10g
Cholesterol: 78mg
Sodium: 269mg
Potassium: 157mg
Carbohydrates: 54g
Fiber: 1g
Sugar: 37g
Protein: 4g
Substitutions for ingredients:
- Achacha fruit can be substituted with any other tropical fruit such as mango or papaya.
- Buttermilk can be substituted with 1/2 cup of milk mixed with 1 tablespoon of vinegar or lemon juice.
Variations:
- Add 1/2 cup of shredded coconut to the batter for a tropical twist.
- Use canned peaches instead of pineapple for a different flavor.
- Add 1 teaspoon of cinnamon to the batter for a spiced flavor.
Tips and tricks:
- Make sure the butter and sugar mixture is spread evenly in the bottom of the cake pan to prevent any holes in the finished cake.
- Use room temperature butter for the cake batter to ensure a smooth and creamy texture.
- Let the cake cool in the pan for 10 minutes before inverting it onto a serving plate to prevent the fruit from sticking to the pan.
Storage instructions:
Store the cake covered in the refrigerator for up to 3 days.
Reheating instructions:
Warm individual slices in the microwave for 10-15 seconds or in a preheated oven at 350°F for 5-7 minutes.
Presentation ideas:
Serve the cake on a cake stand with a dusting of powdered sugar and a dollop of whipped cream.
Garnishes:
Garnish with fresh mint leaves or a sprinkle of toasted coconut.
Pairings:
Serve with a scoop of vanilla ice cream or a cup of hot coffee.
Suggested side dishes:
Serve with a side of fresh fruit salad or a green salad.
Troubleshooting advice:
- If the cake is sticking to the pan, run a knife around the edges of the cake before inverting it onto a serving plate.
- If the cake is browning too quickly, cover it with aluminum foil halfway through the baking time.
Food safety advice:
Make sure the fruit is drained well to prevent any excess liquid in the cake.
Food history:
The pineapple upside-down cake became popular in the early 1900s when canned pineapple became widely available.
Flavor profiles:
The Achacha fruit adds a sweet and tangy flavor to the cake, while the pineapple adds a tropical sweetness.
Serving suggestions:
Serve the cake as a dessert after a summer barbecue or as a sweet treat with afternoon tea.
Related Categories
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Region: Bolivian
Taste: Sweet, Tangy, Fruity, Buttery, Caramelized