Barefoot Contessa Pineapple Upside Down Cake
What about making a delicious pineapple upside-down cake that will make your taste buds tingle with delight? One of the most famous recipes is definitely the Barefoot Contessa Pineapple Upside Down Cake. This classic recipe was made popular by Ina Garten, the host of the Food Network show, The Barefoot Contessa.
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Servings: 4 people
Calories: 363kcal
Equipment
- springform pan
- Electric mixer
- bowl
Ingredients
- 1/2 cup of granulated sugar for a sweet and delightful taste that balances the tartness of the pineapple
- 1 teaspoon of baking powder to ensure a fluffy and airy result
- 1/8 teaspoon of exotic and aromatic ground cardamom to add a unique and fragrant spice note
- 1/8 teaspoon of warm and comforting ground cinnamon for a hint of warmth and depth
- 1/4 cup of unsalted butter at room temperature for a creamy and rich base that adds moisture and flavor
- 1 large egg at room temperature for a binding and moist texture
- 1/2 fresh and juicy pineapple peeled, cored, and sliced into rings for a tropical and refreshing burst of sweetness
- 3/4 cup of versatile and fine all-purpose flour for a light and tender texture
- 1/8 teaspoon of subtle and aromatic ground ginger to add a touch of spice and complexity
- 1/2 teaspoon of pure vanilla extract for a fragrant and aromatic essence
- 1/4 cup of sour cream at room temperature to add a tangy and creamy element that keeps the cake moist
- 2 pieces of fresh cherries for a pop of vibrant color and a juicy burst of fruity flavor.
- 1/4 teaspoon of kosher salt to enhance the flavors and bring out the natural sweetness
Instructions
- Preheat oven to 350°F (175°C).
- Melt 1/4 cup butter and pour into a 9-inch round cake pan, tilting the pan to evenly coat the bottom. Arrange pineapple slices in the pan, and add some cherries in the bottoms, if desired. overlapping slightly.
- In a medium bowl, sift together flour, baking powder, salt, cinnamon, ginger, and cardamom.
- In a bowl of an electric mixer with the paddle attachment, beat together the remaining 1/4 cup butter and granulated sugar until light and fluffy (about 5 minutes).
- Add eggs one at a time, beating well after each addition. Stir in vanilla.
- With the mixer on low speed, add the flour mixture in three parts, alternating with the sour cream and beginning and ending with the flour mixture. Mix until just combined.
- Pour batter over pineapple slices in the pan and smooth top with a spatula.
- Bake for 40-45 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for 5 minutes, then run a knife around the edges of the cake to loosen it from the pan and invert it onto a serving platter. Serve warm or at room temperature.
Notes
- To ensure the pineapple rings are evenly cooked, you can brush them with melted butter before adding the batter.
- You may substitute a teaspoon of ground nutmeg for the cardamom if desired.
- This cake pairs well with a scoop of ice cream or a dollop of freshly whipped cream for an extra decadent treat.
