Description
This Cranberry Pineapple Upside-Down Cake is a delightful twist on a classic dessert, featuring a beautiful caramelized topping of brown sugar, juicy pineapple slices, and tart cranberries. The moist, tender cake is flavored with vanilla and sour cream, making it perfect for any occasion. Serve it warm or at room temperature for a deliciously fruity treat.
Ingredients
Scale
Topping
- 1/2 cup unsalted butter, melted
- 1 cup packed brown sugar
- 8 slices canned pineapple, drained
- 1 cup fresh or frozen cranberries
Cake Batter
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup milk
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan thoroughly to ensure the cake releases easily after baking.
- Create the Topping: Pour the melted butter into the bottom of the prepared pan. Evenly sprinkle the brown sugar over the melted butter to create the caramel base for the topping.
- Arrange Fruits: Lay the pineapple slices in a single layer over the brown sugar. Scatter the cranberries in the gaps between the pineapple to distribute the tart fruit evenly across the topping.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this dry mixture aside for later use.
- Cream Butter and Sugar: In a large bowl, beat the softened butter with the granulated sugar until the mixture is light and fluffy. This process incorporates air, helping the cake to rise.
- Add Eggs and Vanilla: Add the eggs one at a time, beating thoroughly after each addition to combine well. Then mix in the vanilla extract for flavor.
- Combine Batter: Stir in the sour cream, which adds moisture and tenderness. Then alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix just until smooth without overmixing.
- Assemble the Cake: Carefully spread the batter evenly over the arranged pineapple and cranberries in the pan. Smooth the top with a spatula for an even surface.
- Bake: Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is fully baked.
- Cool and Invert: Let the cake cool in the pan for 10 minutes to set the topping. Run a knife around the edges if needed, then invert the cake onto a serving plate, so the pineapple and cranberries are on top.
- Serve: Allow the cake to cool slightly before serving. Enjoy it warm or at room temperature for the best flavor and texture.
Notes
- Make sure to fully grease the pan to prevent sticking when inverting the cake.
- You can substitute fresh cranberries with frozen ones; just do not thaw before using.
- Sour cream adds moisture and richness, but you can substitute with Greek yogurt if preferred.
- For a more caramelized topping, you can brown the butter slightly before mixing with brown sugar, but be careful not to burn it.
- This cake is best enjoyed within two days; store in an airtight container at room temperature.
