Introduction:
Brighten your day with this tropical twist on a classic dessert! This Pineapple Upside-Down Loaf Cake is as stunning as it is delicious, featuring caramelized pineapple pieces on top of a moist and buttery cake. Perfect for gatherings, tea time, or simply indulging in a sweet escape.
Ingredients:
For the Topping:
- 2 tablespoons unsalted butter
- 1/4 cup brown sugar
- 1 cup pineapple chunks (fresh or canned, well-drained)
For the Cake Batter:
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
Instructions:
- Prepare the Topping:
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- Melt butter and brown sugar together in a small saucepan over low heat. Stir until combined and pour into the bottom of the prepared loaf pan.
- Arrange the pineapple chunks evenly over the caramel mixture.
- Make the Batter:
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs, one at a time, followed by the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Assemble and Bake:
- Carefully pour the batter over the pineapple topping, spreading it evenly.
- Bake in the preheated oven for 45-50 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Cool and Flip:
- Allow the cake to cool in the pan for about 10 minutes, then run a knife along the edges to loosen it.
- Invert the loaf onto a serving plate, allowing the caramelized pineapple to be on top.
- Serve:
- Let the cake cool completely before slicing. Enjoy a slice on its own or with a dollop of whipped cream!
This Pineapple Upside-Down Loaf Cake is a showstopper that’s guaranteed to be a hit at any table!
