I was inspired by my aunt Iride, my dad’s sister, to make this Pineapple upside-down cake. She used to make it in several occasions over the years and eventually passed the recipe to my mom. We were all happy when we were invited over, usually on a sunday, just to eat this cake. Well, I also enjoyed the fact that I could be with my cousins the whole day. They’re few years older than me and you know, when you’re a teenager, those cousins’ chats: sharing secrets, laughing your heart out, talking about topics that you would never bring up with your parents… Anyway, yesterday I talked to one of them and we were reminiscing old times, beautiful old times when we spent almost every sunday together, plus sometimes going on a holiday together, or going back to our parents’ small town in the summer, and being together with our other cousins all day long, all days long. (Just a note, my dad has 4 brothers and 3 sisters, and my mom has 2 brothers and 1 sister….can you imagine how many cousins I have?) 🙂
This Pineapple upside-down cake helps me bring back those times, it is delicious and pretty; it resembles a bouquet of flowers and it is so good looking that you wouldn’t want to cut it and eat it. Did I mention that it smells very good too?.
It is definitely a very fruity, moist, soft and juicy cake. You can either use canned pineapple slices or buy a nice fresh pineapple and cut the slices yourself. And you can use maraschino cherries (those bright red super sweet cherries in maraschino liqueur) or the candied cherries that my aunt used all the times, or fresh cherries, if in season, pitted and cut in half. Or you can leave the middle of the pineapple empty and there you will have the cake dough.
I opted for the slices and juice of a fresh juicy pineapple and for candied cherries that I brought back from Italy, since fresh cherries are not in season right now.
It smells wonderful, buttery and fruity. The caramelization is fantastic and inviting, I just want to dig in. The cake is silky and moist, with slightly crispy brown caramel edges, the cherries are bright and candy sweet, the pineapple is succulent and delicate.
I hope you enjoy it as much as we did.
Are there any sweets that take you back to some beautiful time in your life? Share it with us, we would be happy to hear your stories.Print
- 100 g butter, room temperature
- 50 g brown sugar
- 7 slices of canned pineapple
- 75 g granulated sugar
- 1 egg
- 125 g flour
- 35 ml milk
- 25 ml pineapple juice
- 1 teaspoon baking powder
- Preheat oven to 180°C.
- In a small bowl beat 50 g soft butter with the brown sugar until it reaches a foamy, homogeneous consistency. Pour it on the bottom of a 24 cm round pan, then arrange the pineapple slices on top. Place the cherry in the middle of every pineapple slice and around.
- In a medium bowl beat the remaining butter with the granulated sugar until frothy.
- Add the egg and stir until it is well incorporated.
- Incorporate the sifted flour, baking powder, milk and pineapple juice.
- Pour the dough into the pan, over the pineapple, gently levelling.
- Bake for about 30 minutes. Check with a toothpick, it must come out clean.
- Let the cake cool down, about 5 minutes, then invert it on a serving dish.