Ingredients
Equipment
Method
Preparation and Topping
- Preheat your oven to 180°C (350°F), or 160°C for fan-forced ovens.
- Arrange the pineapple slices and maraschino cherries on paper towels and pat them completely dry to prevent a soggy topping.
- In a small pan, brown 60g of unsalted butter until it turns golden and smells nutty. Whisk in a pinch of sea salt to complete your salted beurre noisette.
- Pour the salted brown butter into a 23cm (9 inch) cake pan (at least 5cm deep) and coat the bottom and sides evenly using a pastry brush.
- Sprinkle the brown sugar evenly over the buttered base.
- Arrange the pineapple rings in the pan with one in the center and the rest surrounding it. Place cherries in the center of the rings and in the gaps.
- Press the fruit down firmly so it makes direct contact with the bottom of the pan.
Crafting the Airy Batter
- Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
- In another bowl, mix the milk, sour cream, vanilla extract, and reserved pineapple juice until smooth.
- Using an electric mixer, beat the 115g of softened butter and white sugar for 2 minutes until light and fluffy.
- Add the eggs one at a time, beating for 20 seconds after each addition until the mixture reaches the ribbon stage.
- Alternately fold the dry and wet mixtures into the butter mixture, starting and ending with the dry ingredients. Gently fold in any leftover chopped pineapple pieces.
The Bake and Grand Flip
- Spread the batter evenly over the pineapple layer in the pan and smooth the top.
- Bake for 30 minutes, then cover loosely with foil and bake for another 15 minutes or until a toothpick comes out clean.
- Let the cake cool in the pan for exactly 20 minutes. This is critical for the caramel to set without hardening.
- Run a knife around the edge, place a plate over the pan, and flip the cake over with a swift motion. Tap the base and lift the pan.
- Allow the cake to cool completely on the serving plate before slicing.
Nutrition
Notes
Safety Tip: Never use a springform pan for this recipe as the caramel topping will leak out and create smoke in your oven. Storage Instructions: Keep leftovers in an airtight container at room temperature for up to two days, or refrigerate for up to four days. Reheating Tip: To maintain the sticky caramel texture, reheat slices in a low oven at 150°C (300°F) for 10-15 minutes rather than using a microwave. Pro Baker Tip: For a bakery-standard finish, brush the warm cake with a little heated apricot jam to add a professional glossy shine. Nutrition information is estimated based on common ingredients and serving sizes and may vary.