Desserts > Cake

Goiabada and Pineapple Upside-Down Cake Recipe

Ingredients with Measurements:
- 1 can of pineapple slices (20 oz)
- 1 cup of goiabada (guava paste), cut into small pieces
- 1/2 cup of unsalted butter, softened
- 1 cup of granulated sugar
- 2 large eggs
- 1 teaspoon of vanilla extract
- 1 and 1/2 cups of all-purpose flour
- 2 teaspoons of baking powder
- 1/2 teaspoon of salt
- 1/2 cup of whole milk

Special equipment needed:
- 9-inch round cake pan
- Mixing bowls
- Electric mixer
- Spatula
- Oven

Step-by-step instructions:

1. Preheat the oven to 350°F (180°C).

2. Drain the pineapple slices and reserve the juice.

3. Melt 1/4 cup of butter in a saucepan over medium heat. Add the goiabada and stir until melted and smooth.

4. Pour the goiabada mixture into the bottom of the cake pan, spreading it evenly.

5. Arrange the pineapple slices on top of the goiabada mixture, overlapping them slightly.

6. In a mixing bowl, cream the remaining 1/4 cup of butter and sugar until light and fluffy.

7. Add the eggs, one at a time, beating well after each addition.

8. Stir in the vanilla extract.

9. In another bowl, whisk together the flour, baking powder, and salt.

10. Gradually add the dry ingredients to the butter mixture, alternating with the milk, and mix until well combined.

11. Pour the batter over the pineapple slices, spreading it evenly.

12. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.

13. Let the cake cool in the pan for 5 minutes.

14. Run a knife around the edge of the pan to loosen the cake.

15. Invert the cake onto a serving plate.


Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
350°F (180°C)
Serving size:
8-10 servings

Nutritional information:
Calories: 387
Fat: 14g
Saturated Fat: 8g
Cholesterol: 73mg
Sodium: 259mg
Carbohydrates: 61g
Fiber: 1g
Sugar: 43g
Protein: 4g

Substitutions for ingredients:
- Pineapple slices: canned peaches or apricots
- Goiabada: apricot or peach preserves
- Whole milk: almond milk or soy milk

Variations:
- Use different fruit combinations, such as peaches and raspberries or strawberries and blueberries.
- Add chopped nuts, such as pecans or walnuts, to the batter.
- Top the cake with whipped cream or vanilla ice cream.

Tips and tricks:
- Make sure the goiabada mixture is smooth before pouring it into the pan.
- Arrange the pineapple slices in a decorative pattern for a more visually appealing cake.
- Let the cake cool for a few minutes before inverting it onto the serving plate to prevent it from breaking.

Storage instructions:
Store the cake covered in the refrigerator for up to 3 days.

Reheating instructions:
Microwave a slice of cake for 10-15 seconds or until warm.

Presentation ideas:
Serve the cake on a cake stand or platter for an elegant presentation.

Garnishes:
Top the cake with fresh mint leaves or a sprinkle of powdered sugar.

Pairings:
Serve the cake with a cup of coffee or tea.

Suggested side dishes:
Fresh fruit salad or a scoop of vanilla ice cream.

Troubleshooting advice:
- If the cake is sticking to the pan, run a knife around the edge to loosen it.
- If the cake is too dry, try adding a little more milk to the batter.

Food safety advice:
Make sure the cake is fully cooked before serving.

Food history:
Upside-down cakes have been around since the Middle Ages, but the pineapple version became popular in the 1920s when canned pineapple became widely available.

Flavor profiles:
Sweet, fruity, and slightly tangy.

Serving suggestions:
Serve the cake warm or at room temperature.

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Region: Brazilian

Taste: Sweet, Tangy, Fruity, Caramelized