Pineapple Upside Down Cake – Chef RV’s Classic Twist

Ingredients

For the topping:

• 2-3 tablespoons sugar
• 1 can (560g) pineapple chunks, drained

For the cake:

• 112.5 grams salted butter
• 1/2 cup (100g) white sugar
• 1/2 cup (100g) brown sugar
• 2 large eggs
• 1 1/2 cups (187.5g) all-purpose flour
• 3/4 teaspoon baking soda
• 1 teaspoon baking powder
• 3/4 cup (180ml) heavy cream
• 1 tablespoon white vinegar

Ingredient Substitutes

If you can't find pineapple chunks, you can use canned pineapple rings or even fresh pineapple slices. Just make sure to remove the core and cut them into smaller pieces. Also, if you don't have heavy cream, you can use whole milk mixed with a little melted butter as a substitute.

Method

Caramelize the Sugar

Begin by caramelizing 2-3 tablespoons of sugar in an 8-inch round pan over medium heat. Make sure not to let the sugar become too dark or it will turn bitter. Once it reaches an amber color, remove the pan from the heat and let it cool slightly.

Add the Pineapple Chunks

When the caramel has cooled a bit, arrange the pineapple chunks evenly in the pan on top of the caramel.

Prepare the Cake Batter

In a mixing bowl, cream together the butter, white sugar, and brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.

Sift together the flour, baking soda, and baking powder. In a separate bowl, mix together the heavy cream and white vinegar to make a homemade sour cream.

Gradually add the dry ingredients and the homemade sour cream to the butter mixture, alternating between the two and mixing well after each addition. Scrape down the sides of the bowl as needed.

Bake the Cake

Pour the cake batter over the prepared pan. Bake in a preheated 350°F (175°C) oven for 75-90 minutes, or until a toothpick inserted in the center of the cake comes out clean.

Unmold the Cake

While the cake is still hot, carefully invert it onto a serving plate, making sure to loosen the sides of the pan first. If any pineapple pieces stick to the pan, simply reposition them on the cake.

Nutrition

One serving of this 8-inch Pineapple Upside Down Cake (1/8th of the cake) contains approximately:

• Calories: 430
• Fat: 19g
• Saturated Fat: 11g
• Cholesterol: 100mg
• Sodium: 320mg
• Carbohydrates: 63g
• Fiber: 2g
• Sugar: 43g
• Protein: 5g

Please note that these nutritional values are approximate and may vary depending on the specific brands of ingredients used.

FAQ

Can I use fresh pineapple instead of canned pineapple chunks?

Yes, you can use fresh pineapple in this recipe. To do so, cut a fresh pineapple into chunks and use them in place of the canned pineapple. Be sure to remove the core and the skin before cutting the pineapple into chunks.

Can I make this cake in advance?

Yes, you can make this cake a day ahead. After baking, let it cool completely, then cover it with plastic wrap or aluminum foil and store it at room temperature. When you're ready to serve, reheat it gently in a warm oven for a few minutes to freshen it up.

Can I substitute the heavy cream with something else?

You can substitute the heavy cream with whole milk or a combination of whole milk and sour cream. For this recipe, use 3/4 cup of whole milk, or mix 1/2 cup of whole milk with 1/4 cup of sour cream.

How can I store leftover cake?

Store any leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze the cake, wrapped tightly in plastic wrap and aluminum foil, for up to 2 months. Thaw overnight in the refrigerator and reheat gently before serving.

Can I use a different type of sugar in this recipe?

Yes, you can substitute granulated white sugar with other types of sugar, such as coconut sugar or turbinado sugar. Keep in mind that this may slightly alter the flavor and texture of the cake.