Pineapple Upside Down Cake
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Recipe Intro From bravotopchef
When in doubt, do like the Top Chef cheftesants do & whip up an epic upside down cake! In our kitchen, caramel goes w/ everything, so feel free to swap out pineapple for your favorite fruit!
Tune in to Bravo Top Chef All Stars Thursdays at 10/9c on Bravo TV.
- Recipe Card
Recipe Card
ingredients
- Nonstick cooking spray, for greasing the pan
- 1 medium pineapple, cored and sliced into 1/2" thick pieces
- 2 1/4 cups granulated sugar, divided
- 2 sticks unsalted butter, melted
- 2 eggs
- 3/4 cup whole milk
- 1 lemon, zested, about 2 teaspoons
- 2 cups all-purpose flour
- 2 teaspoons kosher salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
Method
Step 1
Preheat oven to 350°F. Grease a high sided 8-inch cake pan with cooking spray and line with parchment. Line the bottom of the pan with a concentric circles of pineapple slices then arrange the remaining in the center.
Step 2
In a medium saucepan, combine ¾ cup sugar with 2 tablespoons water over medium-high heat. Cook, shaking the pan if needed, until an amber caramel forms, 5-6 minutes. Immediately pour over pineapple in an even layer.
Step 3
In a large bowl, whisk remaining 1½ cups sugar with butter until smooth. Add eggs and whisk until incorporated, followed by milk and lemon zest.
Step 4
Add remaining ingredients to bowl and fold until just incorporated, then pour over the caramel-coated pineapple. Bake until the top is golden and a toothpick inserted into the center comes out clean, 60-70 minutes.
Step 5
Let cool 10 minutes, then run a paring knife along the edges of the cake. Place a plate over the cake pan and invert, discarding parchment paper. Let cool slightly, then serve warm.