National Day Of Pineapple Upside-Down Cake – 4/20

This month is National Day of Pineapple Upside-Down Cake ~ April 20th, a delicious & fruity day!  My recipe also has an heirloom twist to it ~ Most Pineapple Upside-Down Cake recipes call for maraschino cherries in the middle of the pineapple rings; my recipe has raspberries.  This was a favorite dessert of one of my many uncles – one of my mom’s 7 brothers.  He preferred raspberries.

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4 tablespoons Earth Balance, cut into small pieces

3/4 cup packed light brown sugar

1 can pineapple rings, well-drained or fresh pineapple rings

maraschino cherries or fresh raspberries

1 1/2 cups flour

2 teaspoons baking powder

1/4 teaspoon salt (I used Pink Himalayan Sea Salt)

1/2 cup Earth Balance, room temperature

1 cup sugar

1 teaspoon vanilla extract

2 large eggs, whites & yolks separated

1/2 cup cashew milk (or your choice of non-dairy milk)

1/4 teaspoon cream of tartar (I’m going to say this is optional – I didn’t have any, so I left it out & my cake was fine)

 

Preheat oven to 350*F.  Place rack in center of oven; to a 9-inch round cake pan, with 3-inch sides, butter or spray (I used my Mist-o with olive oil).

Place butter & brown sugar into a sauce pan and stir over medium heat until butter has melted & sugar has dissolved.  Continue cooking a couple of minutes more or until bubbles begin to form around edges of pan; remove from heat & pour into prepared cake pan.

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Evenly arrange pineapple rings in pan & place raspberries (cherries) in center of rings & in between rings.

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Combine flour, baking powder & salt & set aside.

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Beat butter & sugar until light and fluffy.

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Scrape down sides & add vanilla; beat in egg yolks, one at a time; scrape down sides of bowl.  Add flour mixture alternately with milk, ending with the dry ingredients.

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Beat egg whites (& cream of tartar, if using) until stiff peaks form (peaks stay up when beater is removed – see picture for example).

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Gently fold whites into cake batter (see Facebook for a video of folding in the egg whites).

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Pour batter into cake pan & smooth top.  Bake in the preheated oven 45-55 minutes or until a toothpick or knife, inserted in center of cake (not all the way to the pineapple), comes out clean.**

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Remove from oven & cool, in pan, on wire rack about 10 minutes.  Run a knife around edges to loosen from the pan. Invert onto your serving dish & cool completely.

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Notes:

  1. This also make an excellent caramel cake – just leave out the pineapple & raspberries (cherries).
  2. You could also leave off the caramel & fruit topping completely & just make the cake portion – very versatile!

 

**Tips:

  • I baked my cake on a cookie sheet with a damp (not soaking wet) cotton kitchen towel – wrapped around the outside of the cake pan (see pic on left below) – this is a tip that my mother (who does cakes professionally) taught me – it helps the cake bake level. You can see a sample of her most recent work below – my brother’s wedding cake.

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  • Another tip – don’t fill your pan too full (I did & had a huge mess to clean up!  Due to the cookie sheet I had mine on, it wasn’t all over my oven, just the towel & cookie sheet.)
  • One final tip – next time I make this I would place the cake on a cooling rack on the cookie sheet – I would keep the cake pan up off the cookie sheet & allow the air to circulate – to avoid potentially burning the caramel if you have to bake longer than the noted time.

 

 

Do you like Pineapple Upside-Down Cake?  Have you ever tried this cake with raspberries?  Comment & let me know.

 

 

(original recipe from Joy of Baking)

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