The Cake Batter
127 g Softened butter1/2 cup plus 1 Tablespoon
225 g Granulated sugar1 1/4 cup
3 Eggs (large)
200 g Sourdough starter discard at 100% hydrationApprox 1 cup. Can be old or fresh
180 g All-purpose flour1 1/3 cup
2 ½ tsp Baking powder
½ tsp Salt
¼ tsp Baking soda
90 g Pineapple juice
1 ½ tsp Almond extract
1 ½ tsp Vanilla extract
Pineapple Topping
40 g Butter1/3 cup
170 g Brown sugar3/4 cup packed
Maraschino cherries
Canned pineapple rings drained (reserve the juice for the cake batter)
1With an electric beater, stand mixer or by hand, cream the butter with the granulated sugar.
2Pour in the sourdough starter and beat very well.
3Add eggs one at a time beating well after each addition.
4Sift in the flour, baking soda, baking powder and salt.
5Pour the pineapple juice, vanilla extract and almond extract down into the batter on the side of the dry ingredients.
6Beat the batter for 2-3 minutes on medium speed. Pre-heat the oven to 350 degrees Fahrenheit or 176 Celsius.
7Melt the topping butter into a well seasoned, cast iron skillet. The skillet should measure 9" on the bottom and 10.5" on the top diameter. Add the brown sugar and bring to a boil. (Alternately you can melt the butter and sugar in a sauce pot and pour into a 10" layer cake pan.)
8Remove the butter and sugar from the heat as soon as they reach a boil.
9Arrange the drained pineapple rings over the brown sugar.
11Decorate with maraschino cherries as desired.
12Carefully pour the batter evening over the pineapple rings. Portion it out in spoonfuls evenly around the edge first. If you just pour it all in the middle it will push the butter and brown sugar out to the edges.
13Bake at 350 for 25-30 minutes or until the middle springs back when lightly touched or a toothpick inserted in the center comes out clean.
14Let the cake cool in the pan for five minutes and then set a plat on top of the skillet and carefully turn over the entire cake upside down on the plate. Leave the pan upside down on top of the cake for another five minutes to give the sugar, butter and fruit a chance to drip off of the pan and onto the cake. Remove the pan and let the cake cool completely before serving.
Ingredients
The Cake Batter
127 g Softened butter1/2 cup plus 1 Tablespoon
225 g Granulated sugar1 1/4 cup
3 Eggs (large)
200 g Sourdough starter discard at 100% hydrationApprox 1 cup. Can be old or fresh
180 g All-purpose flour1 1/3 cup
2 ½ tsp Baking powder
½ tsp Salt
¼ tsp Baking soda
90 g Pineapple juice
1 ½ tsp Almond extract
1 ½ tsp Vanilla extract
Pineapple Topping
40 g Butter1/3 cup
170 g Brown sugar3/4 cup packed
Maraschino cherries
Canned pineapple rings drained (reserve the juice for the cake batter)
Directions
1With an electric beater, stand mixer or by hand, cream the butter with the granulated sugar.
2Pour in the sourdough starter and beat very well.
3Add eggs one at a time beating well after each addition.
4Sift in the flour, baking soda, baking powder and salt.
5Pour the pineapple juice, vanilla extract and almond extract down into the batter on the side of the dry ingredients.
6Beat the batter for 2-3 minutes on medium speed. Pre-heat the oven to 350 degrees Fahrenheit or 176 Celsius.
7Melt the topping butter into a well seasoned, cast iron skillet. The skillet should measure 9" on the bottom and 10.5" on the top diameter. Add the brown sugar and bring to a boil. (Alternately you can melt the butter and sugar in a sauce pot and pour into a 10" layer cake pan.)
8Remove the butter and sugar from the heat as soon as they reach a boil.
9Arrange the drained pineapple rings over the brown sugar.
11Decorate with maraschino cherries as desired.
12Carefully pour the batter evening over the pineapple rings. Portion it out in spoonfuls evenly around the edge first. If you just pour it all in the middle it will push the butter and brown sugar out to the edges.
13Bake at 350 for 25-30 minutes or until the middle springs back when lightly touched or a toothpick inserted in the center comes out clean.
14Let the cake cool in the pan for five minutes and then set a plat on top of the skillet and carefully turn over the entire cake upside down on the plate. Leave the pan upside down on top of the cake for another five minutes to give the sugar, butter and fruit a chance to drip off of the pan and onto the cake. Remove the pan and let the cake cool completely before serving.
Sourdough Pineapple Upside Down Cake
AuthorRochelle
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