Celebration Pineapple Upside-Down Cake Recipe

This Celebration Pineapple Upside-Down Cake Recipe is a moist and classic recipe, which is made with brandy-poached pineapple. It’s a restaurant-quality dish, ready in about 2 hours.

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Celebration Pineapple Upside-Down Cake Recipe Ingredients

Creme Anglaise:

• 1/2 cup milk
• 1/2 cup heavy cream
• 1 vanilla bean, split and seeded (or 1 tsp vanilla extract)
• 1/4 cup sugar
• 4 egg yolks

Pineapple and Cherries:

• 1 cup water
• 1/2 cup brandy
• 1/2 fresh pineapple, peeled, cored, and cut into 1/4-inch rings
• 1/2 pint fresh cherries, halved and pitted

Cake Batter:

• Canola oil, for greasing
• 1 1/4 cups cake flour
• 1/4 cup sugar, plus 3/4 cup
• 6 large eggs
• 1/3 cup melted butter
• 1 teaspoon vanilla extract

How To Make Celebration Pineapple Upside-Down Cake Recipe

1. Make the Creme Anglaise: In a saucepan, combine the milk, heavy cream, and vanilla bean seeds and pod. Add half the sugar and bring the mixture to a simmer. In a separate bowl, whisk the egg yolks with the remaining sugar. To temper the eggs, slowly whisk a small amount of the hot milk mixture into the yolks. Pour the tempered egg mixture back into the saucepan. Cook over low heat, stirring constantly, until the sauce thickens enough to coat the back of a spoon. Do not let it boil. Remove from heat, let cool, then refrigerate until chilled.
2. Poach the Fruit: In a skillet, bring 1 cup of water and the brandy to a boil, then reduce to a simmer. Add the pineapple rings and poach for about 10 minutes. Remove the pineapple and set aside. In the same liquid, cook the cherries for about 10 minutes. Remove from heat and let the fruit cool.
3. Prepare the Oven and Pan: Preheat the oven to 350 degrees F. Brush the bottom of a 9-inch round cake pan with oil, line it with parchment paper, and brush the parchment with oil.
4. Prepare the Cake Batter: Sift the cake flour and 1 tablespoon of sugar together several times. In a separate heatproof bowl set over a larger bowl of hot water, whisk the eggs and the remaining 3/4 cup of sugar until the mixture is warm to the touch (100-120°F).
5. Whip the Batter: Remove the bowl from the hot water. Using an electric beater, whip the warm egg mixture until it has tripled in volume and resembles soft whipped cream (this is the “ribbon stage”).
6. Fold and Finish: Gently fold the sifted flour mixture into the whipped eggs in three additions. Then, gently fold in the melted butter and vanilla.
7. Assemble and Bake: Arrange the poached pineapple rings in the bottom of the prepared pan, placing a cherry half in the center of each ring. Pour the batter evenly over the fruit. Bake for 20 to 25 minutes, until a toothpick inserted into the cake comes out clean.
8. Cool and Invert: Let the cake cool in the pan for 10 minutes. Place a serving plate over the pan and carefully invert the cake. Remove the pan and parchment paper. Serve warm or at room temperature, with the chilled creme anglaise.

Recipe Tips

• How do I make a perfect Genoise sponge? The key to this light, airy sponge is whipping the warmed egg and sugar mixture until it’s very thick and voluminous (the “ribbon stage”). When you lift the whisk, the batter should fall back in a thick ribbon that sits on the surface for a moment. Also, be extremely gentle when folding in the flour and butter to avoid deflating the batter.
• How do I keep my Creme Anglaise from scrambling? Tempering the egg yolks is a crucial step. By whisking a small amount of the hot milk into the yolks first, you gently raise their temperature. Also, cook the final mixture over very low heat and stir constantly. Never let it boil.
• Can I use canned pineapple? Yes, you can substitute canned pineapple rings. However, be sure to pat them very dry with paper towels before arranging them in the pan to avoid making the cake soggy. The flavor will be sweeter and less complex than the brandy-poached fresh pineapple.
• Why did my cake come out dense? A dense Genoise sponge is almost always the result of over-mixing when folding in the flour and butter. This deflates the air you worked so hard to whip into the eggs, which is the cake’s only source of leavening. Fold only until no streaks of flour remain.

What To Serve With Pineapple Upside-Down Cake

This cake is designed to be served with the homemade creme anglaise, but it’s also delicious with:

• A scoop of high-quality vanilla bean or coconut ice cream
• A dollop of unsweetened whipped cream to balance the sweetness
• A simple dusting of powdered sugar if served on its own

How To Store Pineapple Upside-Down Cake

Refrigerate: Due to the fruit topping, this cake should be stored in the refrigerator. Cover it tightly with plastic wrap or place it in a cake carrier. It will keep for up to 4 days. Freeze: Freezing is not recommended as the texture of the fruit and the delicate Genoise sponge can become watery upon thawing.

Celebration Pineapple Upside-Down Cake Nutrition Facts

• Serving: 1 slice (of 10)
• Calories: 480kcal
• Protein: 8g
• Fat: 22g
• Carbohydrates: 60g
• Sugar: 45g
• Sodium: 150mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

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