It’s been two long decades since the last time I baked this delightful cake. Back then, armed with just a manual hand mixer and a humble broiler, I managed to create the most scrumptious Pineapple Upside Down Cake.
Oh, how I cherished those moments in my little kitchen, surrounded by the sweet aroma of caramel and tangy pineapple.
The story begins with my first attempt at Nora Daza’s classic Pineapple Upside Down Cake, which turned out to be an absolute hit! As the years passed, I honed my baking skills, experimenting with various recipes and techniques, until I decided to recreate this beloved cake according to my own taste and preferences.
The decision to bake it again was more than just a culinary whim. It was a journey down memory lane, a way to reconnect with my roots and relive the cherished moments of my childhood.
The anticipation grew as I gathered the ingredients, each one bringing back cherished memories of my baking journey.
Embracing Flavors: The Perfect Blend
What sets this Pineapple Upside Down Cake apart is its perfect blend of flavors. The richness of caramelized brown sugar, the subtle tartness of pineapples, and the comforting notes of brandy all come together to create a symphony of taste that’s hard to resist. Each bite brings back memories of my carefree days, sprinkled with the joy of baking.
As I mixed the ingredients, the kitchen filled with the familiar and beloved aroma. My heart warmed with nostalgia as the pineapple rings and glazed cherries adorned the pan, ready to be covered with the luscious cake batter.
The Recipe: A Taste of Nostalgia
Ingredients:
• Melted Butter - 15 grams
• Soft Brown Sugar - 110 grams
• Pineapple Juice - 45 grams
• Brandy - 15 grams
• Pineapple Rings (drained) - 6 to 7 pieces
• Glazed Cherries - 6 to 7 pieces
• Cake Flour - 180 grams
• Powdered Milk - 25 grams
• Baking Powder - 15 grams
• Fine Salt - 5 grams
• Butter (softened) - 92 grams
• Cream Cheese - 20 grams
• White Granulated Sugar - 130 grams
• Corn Syrup - 20 grams
• Fresh Whole Egg - 90 grams
• Coconut Milk - 100 grams
• Fresh Cream - 50 grams
• Vanilla Essence - 5 grams
Procedure:
Pour melted butter on the bottom of a 9-inch round pan.
Sprinkle the brown sugar evenly over the melted butter.
Mix the brandy and pineapple juice, then pour it into the pan.
Arrange the pineapple rings and glazed cherries over the sugar mixture. Set aside.
Sift cake flour, powdered milk, baking powder, and fine salt in a bowl and mix evenly.
In a separate bowl, cream the butter and cream cheese until light and fluffy.
Add the sugar to the creamed mixture and continue mixing.
Mix in the corn syrup until well combined.
Add the whole egg and continue mixing until fully incorporated.
Gradually add the dry ingredients and liquid ingredients, alternating between the two, while mixing at low speed. Scrape the sides of the bowl as needed.
Increase the mixer speed to medium and mix for 1 to 2 minutes until the batter is smooth.
Carefully pour the cake batter over the arranged pineapple rings in the pan.
Spread the batter evenly and bake in a preheated oven at 150°C for 50 to 60 minutes or until the cake is baked.
Let the cake stand for 5 minutes before de-tinning it.
Allow the cake to cool down completely. Best served chilled and enjoyed with a dollop of extra sour cream.
A Culinary Adventure: Try It and Share!
Now it’s your turn to embark on a culinary adventure! I encourage you to try this cherished recipe and indulge in the nostalgic flavors of Pineapple Upside Down Cake. Once you’ve baked it to perfection, don’t forget to snap a picture and share it on your social media accounts. Tag @MotherBeeMB and let me know how it turned out! Your creations and memories are what make baking truly special. Happy baking!
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