Sourdough Pineapple Upside Down Cake
This classic pineapple upside down cake only has an invisible twist, it’s made with sourdough starter discard. The cake batter recipe can be used for cupcakes or regular layers and it comes out a little lighter if it does not get turned upside down with the weighty fruit on top. Pineapple upside down was always my dad’s favorite cake so I’m publishing this on Father’s Day in his honor.
AuthorRochelle
With an electric beater, stand mixer or by hand, cream the butter with the granulated sugar.
Pour in the sourdough starter and beat very well.
Add eggs one at a time beating well after each addition.
Sift in the flour, baking soda, baking powder and salt.
Pour the pineapple juice, vanilla extract and almond extract down into the batter on the side of the dry ingredients.
Beat the batter for 2-3 minutes on medium speed. Pre-heat the oven to 350 degrees Fahrenheit or 176 Celsius.
Melt 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.)
Remove the butter and sugar from the heat as soon as they reach a boil.
Arrange the drained pineapple rings over the brown sugar.
Decorate with maraschino cherries as desired.
Carefully 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.
Bake 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.
Let 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
Directions
With an electric beater, stand mixer or by hand, cream the butter with the granulated sugar.
Pour in the sourdough starter and beat very well.
Add eggs one at a time beating well after each addition.
Sift in the flour, baking soda, baking powder and salt.
Pour the pineapple juice, vanilla extract and almond extract down into the batter on the side of the dry ingredients.
Beat the batter for 2-3 minutes on medium speed. Pre-heat the oven to 350 degrees Fahrenheit or 176 Celsius.
Melt 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.)
Remove the butter and sugar from the heat as soon as they reach a boil.
Arrange the drained pineapple rings over the brown sugar.
Decorate with maraschino cherries as desired.
Carefully 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.
Bake 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.
Let 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.
Notes
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