Ingredients with Measurements:
- 2/3 cup (150g) of unsalted butter, melted
- 1/2 cup (100g) of light brown sugar
- 1/2 teaspoon of ground cinnamon
- 1/4 teaspoon of ground nutmeg
- 1/4 teaspoon of ground allspice
- 1 (20-ounce) can of pineapple rings
- 1/2 cup (100g) of granulated sugar
- 2 large eggs
- 2 teaspoons of vanilla extract
- 1/2 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of salt
- 2 cups (240g) of all-purpose flour
Special Equipment Needed:
- 9-inch round cake pan
- parchment paper
- electric mixer
Step-by-Step Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan with butter and line the bottom with parchment paper.
2. In a medium bowl, combine the melted butter, brown sugar, cinnamon, nutmeg, and allspice. Mix until combined.
3. Arrange the pineapple rings in the bottom of the cake pan. Pour the butter mixture over the pineapple rings.
4. In a large bowl, beat the granulated sugar and eggs together until light and fluffy. Add the vanilla extract and mix until combined.
5. In a separate bowl, whisk together the baking powder, baking soda, salt, and flour.
6. Slowly add the dry ingredients to the wet ingredients and mix until just combined.
7. Pour the batter over the pineapple rings and spread evenly.
8. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool for 10 minutes before inverting onto a plate.
Time:
Preparation Time: 10 minutes
Cooking Time: 40-45 minutes
Temperature: 350°F (175°C)
Serving Size: 8-10
Nutritional Information:
Calories: 300
Fat: 12g
Carbohydrates: 44g
Protein: 3g
Substitutions for Ingredients:
- Unsalted butter: coconut oil
- Light brown sugar: dark brown sugar
- Pineapple rings: canned peaches or canned cherries
Variations:
- Add 1/2 cup of chopped walnuts or pecans to the batter
- Use a 9x13-inch pan instead of a 9-inch round pan
- Add 1/2 cup of shredded coconut to the batter
Tips and Tricks:
- Make sure the butter is completely melted before adding the other ingredients
- Use a rubber spatula to spread the batter evenly over the pineapple rings
- Let the cake cool for 10 minutes before inverting onto a plate
Storage Instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat the cake in the oven at 350°F (175°C) for 10 minutes.
Presentation Ideas:
- Serve the cake with a dollop of whipped cream
- Sprinkle the cake with powdered sugar
- Drizzle the cake with caramel sauce
Garnishes:
- Chopped walnuts or pecans
- Shredded coconut
- Maraschino cherries
Pairings:
- Vanilla ice cream
- Whipped cream
- Caramel sauce
Suggested Side Dishes:
- Fruit salad
- Roasted vegetables
- Grilled chicken
Troubleshooting Advice:
- If the cake is too dry, add a few tablespoons of milk to the batter
- If the cake is too wet, add a few tablespoons of flour to the batter
Food Safety Advice:
- Make sure all ingredients are at room temperature before mixing
- Make sure the cake is completely cooled before serving
Food History:
Pineapple upside-down cake is a classic American dessert that dates back to the 1920s. It was originally made with canned pineapple rings and maraschino cherries, but over the years, many variations have been created.
Flavor Profiles:
This cake has a sweet and buttery flavor with hints of cinnamon, nutmeg, and allspice. The pineapple rings add a tropical sweetness to the cake.
Serving Suggestions:
- Serve the cake with a scoop of vanilla ice cream
- Top the cake with a dollop of whipped cream
- Drizzle the cake with caramel sauce
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Taste: Sweet, Tangy, Fruity, Buttery, Caramelized