Pineapple Upside-Down Cake Recipe

Pineapple Upside-Down Cake Recipe
By The Cooking World, Editorial Staff
July 23, 2021

Pineapple Upside-Down Cake Recipe From Zoë François

If you had a chance to read our review of Zoë Bakes Cakes, you know how much we like this book, so for today's We Cook Books Recipe, we decided to share its fantastic Pineapple Upside-Down Cake Recipe.

You'll go back to the 60s with this delicious Pineapple Upside-Down Cake. The lightly spiced corneal cake batter is the perfect match for the caramelized pineapple. It is both velvety and bold.

35 minutes
40 minutes
8 to 10


For the Pineapple Topping

150 g (3/4 cup) lightly packed brown sugar
85 g (6 tablespoons) unsalted butter
45 g (3 tablespoons) rum
1 g (1/8 teaspoon) kosher salt
3 whole star anise (optional)
567 g (one 20-oz) can pineapple rings or chunks in 100% juice
60 g chopped pecan (optional)

For the Cake Butter

120 g (1 cup plus 1 tablespoon)
60 g (1/3 cup) cornmeal
3 g (3/4 teaspoon) baking powder
3 g (3/4 teaspoon) ground cinnamon
3 g (1/4 teaspoon) ground nutmeg
2 g (1/4 teaspoon) kosher salt
115 g (8 teaspoons) unsalted butter, at room temperature
230 g (1 3/4 cups) confectioners' sugar
8 g (2 teaspoons) vanilla extract
2 eggs, at room temperature
60 g (1/4 cup) whipping cream, at room temperature
60 g (1/4 cup) canned pineapple juice
30 g (2 tablespoons) rum

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  1. Preheat the oven to 190 ºC (375 ºF). Generously grease a 20 cm (8-inch) cake pan. (If using a springform pan, line it with a 23 cm (9-inch) piece of greased parchment paper to prevent leaking.)
  2. To make the topping: In a medium bowl, combine the brown sugar, butter, rum, and salt and stir until smooth. Spread the mixture into the prepared pan and top with the star anise (if using).
  3. Arrange the pineapple over the mixture, then sprinkle with the pecan (if using). Set aside.
  4. In a medium bowl, whisk together the flour, cornmeal, baking powder, cinnamon, nutmeg, and salt. Set aside.
  5. In a stand mixer fitted with the paddle attachment, cream the butter on medium-high speed until cream and smooth, about 1 minute.
  6. Turn the mixer speed to low, add the confectioners' sugar and vanilla to the butter, and mix until incorporated. Then turn the speed to medium-high and beat until light and fluffy, about 5 minutes. Scrape the bowl often for even incorporation.
  7. Turn the speed to medium-low and add the eggs, one at a time, beating just until combined. Scrape the bowl after each addition.
  8. In a measuring cup, stir together the cream, pineapple juice, and rum.
  9. Add one-third of the flour mixture to the butter mixture, mixing on low speed, just until combined. Add half of the pineapple juice mixture and mix to incorporate. Repeat with another one-third flour, the remaining liquid, and then finish with the final one-third flour, scraping the bowl and paddle after each addition.
  10. Scrape the batter into the prepared pan, covering the pineapple. Smooth the top with a spatula and tap the pan on the counter several times to release excess air bubbles. Set the pan on a baking sheet.
  11. Bake until the cake is golden and a tester comes out clean, about 40 minutes. Immediately run a knife around the edge of the pan and invert the cake onto a serving plate. Let cool for about 20 minutes. Serve the cake warm or at room temperature.
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