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.
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.
Evenly arrange pineapple rings in pan & place raspberries (cherries) in center of rings & in between rings.
Combine flour, baking powder & salt & set aside.
Beat butter & sugar until light and fluffy.
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.
Beat egg whites (& cream of tartar, if using) until stiff peaks form (peaks stay up when beater is removed – see picture for example).
Gently fold whites into cake batter (see Facebook for a video of folding in the egg whites).
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.**
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.
- This also make an excellent caramel cake – just leave out the pineapple & raspberries (cherries).
- You could also leave off the caramel & fruit topping completely & just make the cake portion – very versatile!
- 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.
- 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)