Sweetest Hobby

Hello! Today, I’m excited to share a recipe for a delicious Brazilian-style pineapple upside-down cake. The combination of sweet tropical pineapple and rich caramel creates a perfect blend of flavors that will undoubtedly delight you. This is a simple and practical recipe, ideal for when you’re in need of some comfort food.

The recipe for this cake is slightly different from the American version; instead of cherries, we use plums on top. However, if you prefer, you can use maraschino cherries and fresh pineapple instead. Remove the core before proceeding if you opt for fresh pineapple.

This cake is light, buttery, and has a delicious sticky caramelized top. It’s a perfect dessert that’s easy to make and requires no additional decorations. Just bake it, and it’s ready to serve. This recipe brings back fond childhood memories of my mom making it for special occasions. I hope you enjoy it as much as I do!

Ingredients:

Topping:

• 1 cup (200g) sugar
• 5 tablespoons (71g) butter

Cake batter:

• 2 cups (240g) of all-purpose flour
• 1/4 teaspoon (1g) of salt
• 1 cup (200g) of granulated white sugar
• 1 cup (200g) of butter
• 2 eggs (separated)
• 1/4 cup of pineapple juice
• 1/4 cup of milk
• 3/4 cup of plain yogurt
• 2 teaspoons of baking powder
• 1 can of pineapple slices (or fresh pineapple without the core)
• 100g pitted plums (approximately ten dried pitted plums)

Instructions: 

Preheat your oven to 350°F (175°C). 

Begin by preparing the topping:

1. Melt the butter in the cake pan on the stove, then add the sugar.
2. Allow the sugar to melt without stirring until it caramelizes.
3. Pour the caramelized sugar mixture into the cake pan.
4. Arrange the pineapple slices on top of the caramelized sugar and place the pitted dried plum in the center of each pineapple slice.

Now, for the cake batter: 

1. In a large mixing bowl, combine the all-purpose flour and salt. Set it aside for now.
2. Using a stand mixer or a hand mixer, cream together the granulated sugar and butter until light and fluffy. This process usually takes about 2-3 minutes.
3. Add the egg yolks one at a time, mixing well after each addition. Beat in the pineapple juice, milk, and plain yogurt until everything is well combined.
4. In a separate bowl, beat the egg whites until stiff peaks form. Set aside for now.
5. Gradually add the dry flour mixture to the wet ingredients in the mixing bowl. Use a rubber spatula to fold the ingredients together gently. Avoid overmixing to maintain the cake’s texture.
6. Carefully fold in the beaten egg whites into the cake batter until fully incorporated. This will help make the cake light and fluffy.
7. If using canned pineapple slices, drain them well. If using fresh pineapple, make sure it is cored and sliced.
8. Arrange the pineapple slices on top of the caramelized sugar in the cake pan. Place the pitted dried plums in the center of each pineapple slice.
9. Pour the cake batter evenly over the pineapple slices, spreading it out with a rubber spatula.
10. Place the cake pan in the preheated oven and bake for approximately 45-50 minutes. The cake is done when a toothpick inserted into the center comes out clean.
11. Once baked, carefully remove the cake from the oven and allow it to cool in the pan for about 10 minutes.
12. To serve, place a large serving plate on top of the cake pan, then flip it over to release the cake onto the plate.

Slice the cake and serve it warm or at room temperature.

Note: Remember always to exercise caution while working with hot caramelized sugar and when flipping the cake onto a serving plate.

And there you have it! Your Caramelized Pineapple Cake is ready to be savored. Remember to let the cake cool a bit before unmolding. Then, just enjoy each bite.

Tips:

• Spread the caramel well to prevent burns.
• Melt butter with sugar to grease the mold as an alternative to sugar caramel.

As you prepare this recipe, you are crafting memories that will eternally reside in your heart. Remember, every ingredient added is a touch of love, and every moment spent in the kitchen is an opportunity to create joy. I encourage everyone to share their experiences and memories with this recipe in the comments.

Let’s transform our kitchen into a place of connection and beautiful stories.

From my kitchen to yours,

Ana Raquel

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