Description
Cranberry pineapple upside down cake brings tropical delight to classic dessert lovers. Sweet-tart berries and caramelized pineapple rings create a stunning symphony of flavors that will transport you to a culinary paradise.
Ingredients
Scale
Main Ingredients:
- 4 large eggs, room temperature
- 6 ounces (170 grams) fresh or frozen cranberries
- 6 canned pineapple rings
- 1 1/2 cups unbleached all-purpose flour
Sugar and Sweeteners:
- 1 cup granulated sugar (to taste)
- 1 cup dark brown sugar
- 1/4 cup dark brown sugar
- 3/4 cup granulated sugar, divided
- 2 tablespoons corn syrup
Baking and Flavor Ingredients:
- 1/2 cup (4 ounces or 113 grams) butter, room temperature
- 1/2 cup (4 ounces or 113 grams) butter, room temperature
- 1/2 cup buttermilk, room temperature
- 1/4 cup cornstarch
- 1 tablespoon orange zest
- 1 tablespoon freshly squeezed lemon juice
- 3 teaspoons pure vanilla extract
- 2 teaspoons pure vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon table salt (or 1 1/4 teaspoon kosher salt)
- 1/2 teaspoon salt
- Salt and pepper to taste
Instructions
- Warm the oven to 350°F (175°C), preparing for a delectable baking adventure.
- Craft a vibrant cranberry sauce by simmering cranberries with orange zest and lemon juice over medium-high heat until the berries burst and release their tangy essence. Adjust sweetness and let cool.
- Generously coat two 9-inch round cake pans with grease and line with parchment paper to ensure effortless cake release.
- Whip together butter, dark brown sugar, corn syrup, vanilla, and salt until a luxurious caramel glaze forms. Distribute evenly across the pan bottoms.
- Artfully place pineapple rings atop the caramel glaze, then dollop the prepared cranberry sauce between and around the rings.
- Separate eggs with precision. Whisk egg whites with sugar until stiff peaks emerge. In another bowl, cream butter and sugars until light and airy. Incorporate vanilla and egg yolks. In a separate bowl, combine flour, cornstarch, baking powder, and salt. Alternately mix dry ingredients and buttermilk into the butter mixture. Gently fold in the whipped egg whites.
- Carefully divide batter between prepared pans, spreading gently over the fruit layer. Bake on a lined baking sheet for 35 minutes, or until a toothpick comes out clean.
- Allow cakes to rest in pans for 10 minutes. Trace edges with a knife, then confidently invert onto serving plates. Peel away parchment paper to reveal the stunning upside-down masterpiece.
Notes
- Choose ripe, firm pineapples for the best texture and sweetness, ensuring they complement the tangy cranberry sauce.
- Whip egg whites separately to create a lighter, more airy cake texture that melts in your mouth.
- Adjust sugar levels in the cranberry sauce based on the fruit’s natural tartness, allowing for a perfect balance of sweet and tangy flavors.
- Allow the cakes to cool slightly before inverting to prevent breaking and maintain the beautiful fruit topping design.
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 315 kcal
- Sugar: 32 g
- Sodium: 190 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.3 g
- Carbohydrates: 44 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 75 mg