Browned Butter Pineapple Upside-down Cake

It's a little bit to die for.
It's a little bit to die for.



For the pineapple topping:

1/2 cup unsalted butter

2/3 cup brown sugar

20 ounce can pineapple chunks, drained

For the cake:

1 1/2 cups all-purpose flour

1 1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/2 cup unsalted butter, softened

2/3 cup granulated sugar

2 eggs

1 teaspoon pure vanilla extract

3/4 cup buttermilk

Set oven to 350 degrees F. For the pineapple topping, in a small saucepan over medium heat, melt butter. Once butter is melted, stir butter occasionally until butter is browned and fragrant, about 10 minutes. Remove pan from the heat and stir in the brown sugar. Pour mixture into a 9 inch round cake pan and arrange pineapple on top.

In a medium bowl, combine flour, baking powder and salt. Whisk to combine and set aside. In mixing bowl fitted with a paddle attachment, combine butter and sugar and beat at medium speed until light and fluffy. Add eggs and vanilla extract. Add the flour mixture in three additions, alternating with the buttermilk. Mix until well combined. Pour batter on top of the brown sugar and pineapple mixture and smooth the top. Bake for 45-50 minutes, or until an inserted toothpick comes out clean. Allow cake to cool for 30 minutes in the pan. Invert onto a serving platter.
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