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
- 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