Pineapple Upside-Down Cake with Salted Maple Glaze

Pineapple Upside-Down Cake with Salted Maple Glaze

pineapple upside-down cake

Salted maple syrup glaze takes the classic upside-down cake to a whole new level. It’s best enjoyed warm and fresh from the oven.

Pineapple Upside-Down Cake with Salted Maple Glaze

Makes one 9-inch cake; Serves 6 to 8
Recipe by Sonali Ghosh

Total Cooking Time: 1 hour, 30 minutes
Active Cooking Time: 15 minutes
Difficulty: Involved

  • 1¾ cups all-purpose flour
  • 2½ teaspoons baking powder
  • 1¾ sticks (7 ounces) unsalted butter, coarsely chopped, plus butter for greasing the cake pan
  • ½ cup light brown sugar
  • 5 to 6 slices canned drained pineapple
  • 1 cup granulated sugar
  • 3 eggs
  • ⅔ cup whole milk
  • 1 cup unsweetened shredded coconut
  • ½ cup maple syrup
  • ½ teaspoon sea salt
  • 9-inch round cake pan
  • Stand mixer

Preheat the oven to 350°F.

Place the flour in a mixing bowl. Add the baking powder, whisk to combine, and set aside.

Grease a 9-inch round cake pan. Line the base and side of the cake pan with parchment paper.

Place the brown sugar and 3½ tablespoons of the butter in a small saucepan over low heat. Cook, stirring, until the butter and sugar have melted together, about 5 minutes. Carefully, as it will be very hot, pour the brown sugar mixture into prepared cake pan. Arrange the pineapple slices over the brown sugar mixture in the cake pan.

In the bowl of a stand mixer fitted with a paddle attachment, beat the granulated sugar and the remaining 10½ tablespoons of butter until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating to combine. Add ⅓ cup of the milk, ½ cup of the coconut, and half of the flour mixture. Stir. Repeat with the remaining ⅓ cup of milk, ½ cup of coconut, and the flour mixture. Stir gently, until just combined.

Gently spread the cake batter over the pineapple in the prepared cake pan. Bake until a skewer inserted in the center comes out clean, 45 to 55 minutes. Let the cake cool in the pan for 10 minutes. Then turn the cake out onto a wire rack. To serve, mix the maple syrup and sea salt together and brush or drizzle it on the cake. Serve warm.

Photo by Sonali Ghosh

Sonali Ghosh shares her passion for food (mainly sweet), photography, colors and all things beautiful and creative at her website www.sugaretal.com. She lives in Sydney, Australia with her wonderful husband and amazing little twin boys.


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