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Pineapple-Ginger Upside-Down Cake
Recipes
Pineapple-Ginger Upside-Down Cake
8 servings
1 hour, 20 minutes total (Active 30 minutes)

Ingredients

    • For topping
    • ¼ cup unsalted butter
    • ¾ cup brown sugar
    • Cooking spray
    • 1 fresh pineapple
    • ¼ cup sake
    • For batter
    • ½ cup unsalted butter
    • 1 ½ cups all-purpose flour
    • 1 ½ teaspoons baking powder
    • ½ teaspoon baking soda
    • ¼ teaspoon kosher salt
    • 3 tablespoons crystallized ginger
    • 2 large eggs
    • 1 cup granulated sugar
    • 1 tablespoon vanilla extract
    • ½ cup buttermilk, divided
    • Vanilla ice cream, optional for serving

    Steps

      1. Prepare topping. Preheat oven to 375°F. Combine butter and brown sugar in small saucepan on medium; cook 3–5 minutes, stirring continuously, until butter is melted and sugar is dissolved. Coat 9-inch round cake pan with spray; pour butter mixture into pan and swirl to coat evenly.
      2. Peel and core pineapple, then cut into ½-inch-thick slices. Arrange in single layer in prepared pan, then drizzle with sake.
      3. Prepare batter. Set butter out to soften. Sift flour, baking powder, baking soda, and salt into medium bowl. Chop ginger finely; separate eggs. Place butter and granulated sugar in bowl of stand mixer; beat until pale yellow and fluffy. Beat in vanilla, ginger, and egg yolks until just blended. Stir in one-third flour mixture until just incorporated, then stir in ¼ cup buttermilk. Repeat with one-third flour mixture and remaining buttermilk, then stir in remaining third flour mixture until just incorporated (do not overmix).
      4. Place egg whites in separate small bowl. Beat with electric mixer until soft peaks form, then stir gently (fold) into batter. Pour batter into pan over pineapple; smooth until level. Bake 40–45 minutes until toothpick inserted in center comes out clean. Remove cake from oven and let stand 10 minutes to cool. Invert cake onto platter; serve with ice cream, if using.

    Do not eat raw dough/batter.

    If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

    Amount per ⅛ recipe serving: Calories 470, Total Fat 20g, Sat Fat 12g, Trans Fat 0.5g, Chol 95mg, Sodium 180mg, Total Carb 66g, Fiber 2g, Total Sugar 48g, (Incl. 40g Added Sugars), Protein 5g, Vitamin D 0%, Calc 10%, Iron 10%, Potassium 4%