Cranberry Pineapple Upside-Down Cake

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Cranberry Pineapple Upside-Down Cake

Introduction

Cranberry Pineapple Upside-Down Cake is a delightful twist on the classic pineapple dessert. This cake combines the tartness of cranberries with the sweetness of pineapples, creating a perfect balance of flavors. The caramelized topping provides a visually stunning finish, while the moist and tender cake beneath is a treat for the taste buds. A perfect dessert for festive gatherings, this cake is both beautiful and delicious.

Ingredients

For the Topping:

1/2 cup (1 stick) unsalted butter

3/4 cup light brown sugar, packed

1/2 cup fresh cranberries

6 pineapple rings (canned or fresh)

Maraschino cherries (optional, for garnish)

For the Cake:

1 1/2 cups all-purpose flour

1 1/2 tsp baking powder

1/4 tsp salt

1/2 cup unsalted butter, softened

3/4 cup granulated sugar

2 large eggs

1 tsp pure vanilla extract

1/2 cup pineapple juice (from the canned pineapple or fresh)

1/4 cup whole milk

Instructions

Step 1: Prepare the Topping

  1. Preheat the oven to 350°F (175°C).
  2. In a saucepan, melt the butter over medium heat. Stir in the brown sugar until dissolved and bubbling.
  3. Pour this mixture into a 9-inch round cake pan. Arrange the pineapple rings on top, placing cranberries (and cherries, if using) in the center of each ring and around the edges.

Step 2: Make the Cake Batter

  1. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  2. In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
  3. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
  4. Gradually add the dry ingredients in three parts, alternating with pineapple juice and milk, beginning and ending with the dry ingredients. Mix until just combined.

Step 3: Assemble and Bake

  1. Gently pour the batter over the prepared pineapple and cranberry topping, spreading it evenly.
  2. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
  3. Let the cake cool in the pan for 10 minutes. Run a knife around the edges and invert the cake onto a serving plate.

History

Upside-down cakes date back to the Middle Ages, where desserts were cooked in cast-iron skillets over open flames. The modern pineapple upside-down cake became popular in the early 20th century with the invention of canned pineapples. Adding cranberries introduces a festive, tart twist to this beloved classic.

Benefits

  1. Nutritional Value: Cranberries are rich in antioxidants, while pineapples provide vitamin C and bromelain, aiding digestion.
  2. Mood Booster: The cake’s bright colors and flavors make it a cheerful addition to any table.
  3. Versatility: This dessert suits various occasions, from holidays to casual get-togethers.

Formation

The cake forms by layering caramelized fruit at the base of the pan, followed by a light batter. When inverted, the topping becomes a glossy, fruity crown, enhancing both the taste and visual appeal.

Nutrition

Calories: ~320 per slice

Carbohydrates: 45g

Protein: 4g

Fat: 14g

Fiber: 2g

Sugar: 30g

Vitamin C: 20% of the daily recommended intake

Conclusion

Cranberry Pineapple Upside-Down Cake is a versatile and stunning dessert that brings together rich flavors, bright colors, and festive vibes. It’s perfect for dessert lovers who enjoy a sweet treat with a tangy twist.

Lovers of the Cake

This cake is adored by:

Fruit Enthusiasts: The vibrant cranberries and juicy pineapples appeal to fruit lovers.

Bakers: Its straightforward process is rewarding for beginners and experienced bakers alike.

Holiday Celebrators: A perfect centerpiece for Thanksgiving or Christmas gatherings.

Enjoy this timeless dessert with friends and family!

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