This pineapple upside-down cake is as easy as it is delicious. It’s a quick and filling breakfast, brunch, or dessert that’s perfect for all occasions. It’s also a favorite at my house! You can adjust the sweetness depending on your taste and family members who might be watching their carb intake. The frosting can be made ahead and kept refrigerated until you’re ready to use it — just whip up the topping right before serving time!
Ingredients
3/4 cup (180 ml) dark brown sugar, loosely packed.
1 teaspoon ground cinnamon.
1/8 teaspoon freshly grated nutmeg or ground mace;
1/8 teaspoon salt;
6 tablespoons (85 g) unsalted butter, softened but still firm (cut into pieces);
2 teaspoons vanilla extract;
2 large eggs;
1 can crush pineapple with juice equivalent to 2 cups fresh-cut pineapple cubes.
Preparations The Cake: Preheat oven to 350°F with rack in center of oven. Grease and flour 9-inch-diameter cake pan with removable bottom. Place 3/4 cup dark brown sugar, cinnamon, nutmeg, or mace in a medium bowl. Add 6 tablespoons butter to the bowl, and with your fingers, rub the butter into the sugar until no lumps of butter remain and the mixture resembles coarse cornmeal. Sift flour with 1/8 teaspoon salt into a medium bowl. Set aside. Using an electric mixer at low speed, beat remaining 1 cup light brown sugar in a large bowl until sugar is moistened and mixture is crumbly (if you sprinkle some of this mixture between your fingers it should hold together), add 2 teaspoons vanilla extract and 2 eggs one at a time beating well after each addition just until mixed (do not overmix). Add pineapple with juice and mix until well combined. Sprinkle flour mixture over the batter and fold in with a rubber spatula just until flour is incorporated (do not overmix). Scrape batter into prepared pan, and bake for about 1 hour or until wooden pick inserted in center comes out clean. Bake on 350°F to 375°F oven. Cool cake in pan on a wire rack for 10 minutes. Run a knife around the edge of the cake to loosen from the pan. Invert cake onto a serving plate, cool completely before glazing if desired (optional). Glaze: 4 ounces (115 g) unsalted butter, softened but still firm; 2 tablespoons dark brown sugar, lightly packed; 1/4 cup (25 g) confectioners' sugar; 1 1/2 teaspoons vanilla extract. Set out a 12-inch or 9 by 2-inch round cake pan with removable bottom. Place 3/4 cup dark brown sugar, cinnamon, nutmeg, or mace in a medium bowl. Add 6 tablespoons butter to bowl and cream with fingers until no lumps of butter remain and mixture resembles coarse cornmeal.
