Tuesday, June 12, 2007

Pineapple upside down cake

  • 12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
  • 1/2 cup packed light-brown sugar
  • small fresh pineapple, cut into circles.
  • 1 cup granulated sugar
  • 1 tablespoon grated lemon zest, (about 1 lemon)
  • 2 large eggs
  • 1 1/3 cups cake flour, (not self-rising)
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon allspice
  • 1/2 cup milk


  1. Preheat oven to 350 degrees. Place 4 tablespoons butter in an 8-inch square cake pan. Heat in oven until butter melts, about 4 minutes. Remove from oven; sprinkle brown sugar evenly over butter. Arrange the pineapples on top of sugar mixture.
  2. In a large bowl, cream remaining 8 tablespoons butter with sugar and lemon zest. Add eggs, one at a time, beating until combined after each.
  3. In a medium bowl, whisk together cake flour, baking powder, salt, and allspice. Add flour mixture to butter mixture in three batches, alternating with the milk and starting and ending with the flour.
  4. Pour batter into cake pan, and spread evenly over pineapples. Bake until a toothpick inserted in center of cake comes out clean, about 50 minutes. Let cool 10 minutes, then invert cake onto wire rack to cool again slightly before serving.

1 comment:

Brenna said...

Hooray! I know this recipe was posted so long ago; but I just spotted the photo of CJane's pineapple upside-down number for Mother's Day and am so, so glad I stumbled upon your version (since there was only a photo from CJane and no recipe). Sent it off to my boyfriend's mother for baking! I love your use of fresh pineapple.