This Pineapple Upside Down Loaf Cake is a delightful twist on the classic upside-down cake. With its caramelized pineapple topping and tender cake base, it’s perfect for a sweet treat or special occasion.
Ingredients:
- For the Topping:
- 1/4 cup (4 tbsp) unsalted butter
- 1/2 cup packed brown sugar
- 1 can (20 oz) sliced pineapple, drained
- Maraschino cherries (optional)
- For the Cake:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla extract
Instructions:
- Prepare the Topping:
- Preheat your oven to 350°F (175°C).
- In a small saucepan, melt the butter over medium heat. Stir in the brown sugar and cook until the mixture is smooth and bubbly. Pour this mixture into the bottom of a loaf pan (8×4 inches), spreading it evenly.
- Arrange the pineapple slices on top of the brown sugar mixture. If desired, place a maraschino cherry in the center of each pineapple slice.
- Make the Cake Batter:
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
- Assemble and Bake:
- Pour the cake batter over the pineapple topping in the loaf pan, spreading it evenly.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool and Serve:
- Let the cake cool in the pan for 10 minutes. Then, run a knife around the edges to loosen it and invert the cake onto a serving plate. Let it cool completely before slicing.
Enjoy your Pineapple Upside Down Loaf Cake!