Pineapple Upside-Down Cake from Scratch
Ingredients
- ½ cup brown sugar
- ¼ cup unsalted butter, melted
- 3 ( fresh pineapple, quartered
- 12 frozen cranberries
- ⅔ cup white sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 ½ teaspoons baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 ½ cups unbleached all-purpose flour
- ¾ cup milk
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x2 ½-inch round cake pan.
- Combine brown sugar and ¼ cup melted butter in a bowl; spread evenly into the prepared pan. Place 10 pineapple pieces around outer edge of pan, facing the same way, place remaining 2 pieces in the center. Place 1 cranberry between each pineapple piece.
- Beat white sugar and ½ cup softened butter together in a bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well and scraping sides of the bowl after each addition. Beat in baking powder, vanilla extract, almond extract, cinnamon, and salt until combined.
- Add flour and milk to batter in 3 additions, adding ½ cup flour and ¼ cup milk at a time, mixing well after each addition, until thoroughly combined.
- Pour batter over pineapple slices, making sure batter gets between them. Spread and smooth batter using an offset spatula.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes.
- Cool cake on a wire rack for 15 to 20 minutes. Run a knife around the edges to loosen. Place a plate over pan and quickly invert to release cake, waiting a few seconds and tapping the pan several times if it doesn't immediately separate from the pan.
Source
Original recipe: View Original