This classic recipe of caramelised brown sugar pineapple and cherry topping is like a blast from the past! This beautiful cake does not need any decoration as the decorative items (pineapple & cherries )are baked with the cake .
For the Topping:
1/4 cup (60g) unsalted butter
1/2 cup (100g) dark brown sugar
Pineapple slices (preferably canned)
Maraschino cherries (preferably canned)
For the Cake:
85g (approx 6 tbs spoons) unsalted butter, room temp is the best
1 & 1/2 cup (170 g) cake flour (preferably cake flour as it makes the cake extremely soft or else normal flour is fine by me )
2 large egg whites, room temp
1 teaspoon of baking powder
1/4 teaspoon of baking soda
A pinch of salt
3/4 cup (150g) sugar
1/3 cup (80g) sour cream, room temp (sour cream gives the best texture and taste)
1 & 1/2 of vanilla essence
1/3 cup of whole milk, room temp ((sour cream gives the best texture and taste)
As the name suggests “ upside down cake’’ lets get started with the topping first which will at the base of the cake while baking
Pour the butter (melt it ) 1/4 cup into your cake pan or a pie dish. Sprinkle the brown sugar nicely over the melted butter. Before placing the pineapples and cherries make sure they are absolutely dried with a paper towel or a kitchen towel ( Imp tip- The wetter the pineapples and cherries, the cake will be wet and juices of the fruits will seep down which we don’t want, so dry them properly). Keep the cake pan inside the refrigerator to set the topping while you are preparing for the cake batter.
Cake Batter – Whisk all the dry ingredients together and set aside . It includes – the cake flour, baking powder, baking soda and salt
Now with your mixer or whisking equipment beat the sugar on high speed for 1min until its creamy and velvety. Add the sugar and beat it. Then add the egg whites and let them whisk for one min until all the ingredients mix together to form a smooth mixture. Add the sour cream and the vanilla essence . Scrape down the sides with a spatula and slowly add the dry ingredients to the wet one and whisk them on a slow speed, slowly slowly add the milk so that everything gets mixed up nicely. There should not be any lumps.
Take out the topping from the fridge and pour the cake batter on top of it and nicely and evenly spread the batter
Bake the cake for 45 mins to 177C. ( by then if its not not done, keep it for another 3-5 mins and check it with a toothpick pricked in the middle. If it comes clean that means the cake is done.)
Tip: cover your cake with a tenting foil half way through the baking to prevent from over browning before the centre gets cooked thoroughly.
Take out the cake and cool it on a wire rack for 15-20 mins .
Now the best part- Invert the cake and place it on a cake stand and you see the pineapples and cherries all caramelised and buttery.
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