Ingredients with Measurements:
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup packed light brown sugar
- 1 can (20 oz) pineapple slices, drained
- 1/4 cup crystallized ginger, chopped
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
Special equipment needed:
- 9-inch round cake pan
- Electric mixer
- Spatula
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Pour the melted butter into the cake pan and spread it evenly.
3. Sprinkle the brown sugar over the butter.
4. Arrange the pineapple slices on top of the brown sugar, overlapping them slightly.
5. Sprinkle the chopped crystallized ginger over the pineapple slices.
6. In a medium bowl, whisk together the flour, baking powder, and salt.
7. In a large bowl, beat the granulated sugar and eggs with an electric mixer until light and fluffy.
8. Beat in the milk and vanilla extract.
9. Gradually beat in the flour mixture until just combined.
10. Pour the batter over the pineapple and ginger in the cake pan, spreading it evenly.
11. Bake for 35-40 minutes, or until a toothpick inserted in the center of the cake comes out clean.
12. Let the cake cool in the pan for 5 minutes.
13. Run a knife around the edge of the cake to loosen it from the pan.
14. Invert the cake onto a serving plate, pineapple side up.
15. Serve warm or at room temperature.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
350°F
Serving size:
8 servings
Nutritional information:
Calories per serving: 380
Total fat: 14g
Saturated fat: 8g
Cholesterol: 75mg
Sodium: 270mg
Total carbohydrates: 61g
Dietary fiber: 1g
Sugars: 45g
Protein: 4g
Substitutions for ingredients:
- Instead of crystallized ginger, you can use fresh ginger, grated or finely chopped.
- You can use canned or fresh pineapple.
Variations:
- Add shredded coconut to the batter for a tropical twist.
- Use a mix of tropical fruits, such as mango, papaya, and kiwi, instead of pineapple.
Tips and tricks:
- Make sure the butter is melted and spread evenly in the cake pan to prevent the cake from sticking.
- Use a serrated knife to cut the pineapple slices into smaller pieces if needed.
- Let the cake cool in the pan for 5 minutes before inverting it onto a serving plate to prevent it from falling apart.
Storage instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat the cake, place it in a preheated 350°F oven for 5-10 minutes, or until warm.
Presentation ideas:
- Serve the cake on a cake stand or a decorative plate.
- Dust the cake with powdered sugar before serving.
Garnishes:
- Top the cake with whipped cream or vanilla ice cream.
- Sprinkle chopped nuts, such as pecans or almonds, over the cake.
Pairings:
- Serve the cake with a cup of coffee or tea.
Suggested side dishes:
- Fresh fruit salad
- Green salad with a citrus vinaigrette
Troubleshooting advice:
- If the cake sticks to the pan, run a knife around the edge of the cake to loosen it before inverting it onto a serving plate.
Food safety advice:
- Make sure the cake is cooked through by inserting a toothpick in the center of the cake. If it comes out clean, the cake is done.
- Store the cake in an airtight container to prevent it from drying out or getting stale.
Food history:
- Upside-down cakes have been around for centuries, and were popularized in the United States in the early 20th century.
Flavor profiles:
- The cake has a sweet and tangy flavor from the pineapple and brown sugar, with a spicy kick from the ginger.
Serving suggestions:
- Serve the cake as a dessert or a sweet breakfast treat.
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