The inverted pineapple cake is a classic of home baking that captivates with its spectacular presentation and caramelized flavor. This recipe, also known as pineapple upside-down cake, originated in the United States and became popular in the mid-20th century with the rise of canned fruits. Its name comes from the fact that, when unmolded, the caramelized pineapple remains on top, creating an irresistible visual effect.
This version is perfect for those looking for an easy dessert to prepare, with simple ingredients and a result that looks bakery-made. The batter is fluffy and moist, thanks to beating the egg yolks with sugar and water, while the egg whites whipped to stiff peaks add air and lightness. The sugar caramel in the mold, along with pineapple slices in syrup, creates a golden and shiny layer that contrasts with the sponge cake.
Ideal for celebrations, snacks, or simply to treat yourself, this cake can be served with a scoop of vanilla ice cream or whipped cream. It also admits variations: you can add cherries to the caramel, use fresh pineapple, or substitute part of the water with rum. Undoubtedly, a recipe that will become a staple in your repertoire.
Cook
30 min
Servings
6
Prepare the ingredients for the preparation of the recipe.
28 centimeter diameter mold.
Preheat the oven to 180 degrees.
With 200 grams of sugar, prepare the caramel and thoroughly caramelize the entire mold.
Sift the flour with the baking powder and a pinch of salt.
Separate the yolks from the whites.
Using the electric mixer or hand mixer, beat the egg yolks until they are creamy.
Add the other 200 grams of sugar three times and whisk each time.
Incorporate a splash of vanilla essence.
Add the water in three times, whisking a little each time.
Incorporate the sifted flour mixture.
Mix everything very well.
Whisk the egg whites until stiff.
Incorporate them into the dough with a spatula and with enveloping movements.
At the bottom of the pre-caramelized mold, place the drained pineapple slices.
Pour the dough on top.
Cook in the preheated oven at 180 degrees for 35 or 40 minutes.
Before removing it from the oven, check that it is cooked (prick it with the tip of a knife or toothpick, it must come out dry and clean).
The cooking time may vary depending on the size of the mold used and the way you cook in your personal oven.
As soon as it comes out of the oven, unmold the cake, while hot, on a platter.
