Cranberry Pineapple Upside Down Cake (Print Version)
# Ingredients:
01 -
6 oz fresh or frozen cranberries.
02 -
½ - 1 cup granulated sugar (to taste).
03 -
1 tbsp orange zest.
04 -
1 tbsp freshly squeezed lemon juice.
05 -
Salt and pepper to taste.
06 -
½ cup (4 oz) butter, room temperature.
07 -
1 cup dark brown sugar.
08 -
2 tbsp corn syrup.
09 -
2 tsp pure vanilla extract.
10 -
½ tsp salt.
11 -
6 canned pineapple rings.
12 -
4 large eggs, room temperature.
13 -
¾ cup granulated sugar, divided.
14 -
½ cup (4 oz) butter, room temperature.
15 -
¼ cup dark brown sugar.
16 -
3 tsp pure vanilla extract.
17 -
1 ½ cups unbleached all-purpose flour.
18 -
¼ cup cornstarch.
19 -
1 tsp baking powder.
20 -
1 tsp table salt (or 1 ¼ tsp kosher salt).
21 -
½ cup buttermilk, room temperature.
# Instructions:
01 -
Preheat the oven to 350°F (175°C).
02 -
In a saucepan, cook cranberries, ½ cup sugar, orange zest, and lemon juice over medium-high heat until cranberries burst. Taste and adjust the sweetness by adding more sugar if needed, season with salt and pepper, and let the sauce cool.
03 -
Grease two 9-inch round cake pans and line with parchment paper. Set aside.
04 -
In a bowl, beat butter, dark brown sugar, corn syrup, vanilla, and salt until fluffy. Divide the caramel mixture between the prepared pans and spread it evenly over the bottom.
05 -
Arrange the pineapple rings on top of the caramel glaze and spoon cranberry sauce over the pineapple rings.
06 -
Separate the eggs. In a clean bowl, beat egg whites with ¼ cup of granulated sugar until stiff peaks form. Set aside. In another bowl, cream the butter, remaining granulated sugar, and dark brown sugar until light and fluffy. Add vanilla and egg yolks, mixing well. In a separate bowl, whisk together flour, cornstarch, baking powder, and salt. Alternate adding dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients. Mix until just combined. Gently fold in the beaten egg whites.
07 -
Divide the batter between the prepared pans, spreading it gently over the fruit and caramel. Place the pans on a lined baking sheet and bake for 35 minutes, or until a toothpick inserted into the center comes out clean.
08 -
Let the cakes cool in the pans for 10 minutes. Run a knife around the edges to loosen, then invert onto serving plates. Remove the parchment paper.
# Notes:
01 -
This Cranberry Pineapple Upside Down Cake is a delightful fusion of tangy cranberries, sweet pineapple, and rich caramel glaze. With a light cake layer on top, this dessert is perfect for any occasion!.