Pineapple Upside-down Cake

December 27, 2011 // 10:29 am // By: Rachel Bernard

Not only was this cake fitting for the month, as it is “National Fruit Cake Month”, it was even more fitting for our family’s traditional Christmas dish — the Pineapple Upside-Down Cake. Weird, right?

This cake is usually the first to be finished before any others on the table. With a sprinkle of cinnamon and a splash of maple, it’s almost as if Summer were taking place in December!

This year we made two for the occasion. And the way they got gobbled up, I am thinking a third may be necessary from here on out.

Pineapple Upside-down Cake

3 tablespoons butter, melted
3/4 cup dark brown sugar
1 pound can pineapple (you can use rings or crushed)
3 eggs
1 cup organic sugar
1/2 cup juice of pineapple can
1 1/2 teaspoons maple syrup
1 1/2 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 (heaping) teaspoon cinnamon

Preheat oven to 350F. Butter the sides of a spring-form pan. Pour your melted butter into the bottom of the spring-form, then sprinkle the 3/4 cup brown sugar over the top of that. Drain your pineapple from the can, and reserve your juice in an extra bowl. Arrange (or if you used crushed, like I did, sprinkle) pineapple over the brown sugar. If you would like to add nuts, you would sprinkle them now over the pineapple.

In a large bowl, whisk eggs until they are light and fluffy. Mix in the sugar. Then beat in pineapple juice and maple syrup. In a medium bowl, whisk flour, baking powder, salt, and cinnamon. Add your flour mixture to the wet mixture, and stir until evenly combined.

Pour over arranged pineapple topping. Bake for 45-50 minutes. Depending on the size of your spring-form, start checking on the cake at about 40 minutes.

Dress with shaved almonds and a sprinkle of cinnamon.

Serve with vanilla ice cream.

Recipe Contributor // Personal Blog: With Love, Rachel

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