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Pineapple Upside-Down Cake

Pineapple Upside-Down Cake

Pineapple Upside-Down Cake

Old school and delicious. Traditionally made in a cast-iron skillet (where the syrup was prepared) the Bellini version makes an extra-large cake and, just as important, frees you from the tyranny of a round pineapple upside-down cake! Don’t worry about having leftovers, this super-moist cake keeps well at room temperature for a few days.

Makes 12 3-inch square servings

For the topping:

6 tablespoons unsalted butter

½ cup (100g) light brown sugar

12 canned pineapple slices packed in juice (save the juice)

12 maraschino cherries, or as needed

For the Cake:

3 cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

2 sticks (8 ounces) unsalted butter, at room temperature

1 cup light brown sugar

1 cup granulated sugar

1 cup milk

3 large eggs, at room temperature

½ cup sour cream

½ cup pineapple juice

1 tablespoon vanilla extract



1.     Heat the oven to 350 F.

2.     Fit the stirring blade into the work bowl. Add 6 tablespoons butter, ½ cup brown sugar and 2 tablespoons reserved pineapple juice. Cook at 100 C on speed 1 for 10 minutes.

3.     While the liquids cook, line a non-stick 9 x 13-inch baking pan with two sheets of parchment paper. Place one sheet horizontally and the other vertically so paper hangs off each side of the baking pan. Then arrange the pineapple slices side by side to cover the bottom of the pan. Place a cherry in the center of each ring and, if you like, in the space where the rings meet and along the edges of the pan.

4.     When the liquid has thickened into syrup after 10 minutes, remove the stirring blade from the work bowl. Pour the syrup into baking pan, over the pineapple slices, scraping down the sides of the bowl. Rinse out the bowl, wipe it dry and set it back in place.

5.     In the bowl, stir together the baking powder, baking soda and salt. Fit the mixing tool over the blade and add the 2 stick of butter and both sugars to the work bowl. Beat on speed 3 for 5 minutes. Scrape down the sides and beat on speed 3 for 5 minutes.

6.     Add the milk, eggs, sour cream, pineapple juice and vanilla to the bowl. Beat at speed 3 for 2 minutes. Add the flour and mix on speed 2 for 1 minute. Carefully remove the mixing tool and scrape the batter from it into the work bowl. Scrape down the sides and bottom of the work bowl well to make sure the batter is evenly mixed.

7.     Pour the batter over the fruit in the pan, scraping down the sides of the bowl. Bake until the top is golden brown and the cake starts to pull away from the sides of the pan, about 45 minutes. A wooden pick inserted into the center of the cake will come out clean (one or two crumbs excepted). Run a butterknife or very thin metal spatula along the edges to free them and cool 5 minutes.

8.     Place a large flat platter or cutting board over the pan. Working quickly (and bravely) invert the cake onto the platter/board. Cool at least 1 hour before cutting.

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