PINEAPPLE UPSIDE-DOWN CAKE ACTIVE: 20 min l TOTAL: 1 hr 20 min l SERVES: 8
FOR THE TOPPING
Cooking spray
¼ cup (4 tablespoons) unsalted
butter, melted
½ cup firmly packed light brown
sugar
7 slices canned pineapple rings
(reserve ½ cup juice for the cake)
13 candied cherries
FOR THE CAKE
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground ginger
¼ teaspoon ground cloves
½ cup (1 stick) unsalted butter,
softened
1 cup sugar
2 large eggs
½ cup heavy cream
Whipped cream, for serving
- Preheat the oven to 350 ̊. Grease the sides of a 9-by-3-inch
round baking pan with cooking spray or butter. - Make the topping: Beat the melted butter and brown sugar
in a small bowl. Spread the mixture over the bottom of the
prepared pan. Arrange 6 pineapple rings around the edge
of the pan and 1 in the middle. Place a cherry in the middle
of each ring and the rest between the rings at the edges. - Make the cake: Stir the flour, baking powder, baking
soda, salt, ginger and cloves in a large bowl. In another
large bowl, beat the butter and sugar using a mixer until
light and fluffy. Beat in the eggs, one at a time. Using
a spatula, alternately fold in the flour mixture and the
heavy cream and reserved ½ cup pineapple juice until
blended. Spread the batter over the pineapple slices
and bake until a toothpick inserted into the center
comes out clean, 45 minutes to 1 hour. - Let the cake cool in the pan for 5 minutes, then run
a metal spatula around the edges to loosen the cake.
Invert a serving plate over the cake pan and turn the
cake and plate over together. Remove the cake pan and
serve the cake warm with whipped cream.
NOVEMBER 2020 ●FOOD NETWORK MAGAZINE 141