DESSERTS: CAKES

Pineapple Upside-Down Cake With Raspberries

TESTER’S COMMENTS

I’ve never been a pineapple upside-down cake kind of gal, but the sweet, sticky sauce combined with the rather plain cake had me back for seconds.

–D.T.

 

Up side:

 

¼	cup (½ stick) butter, for pan
½	cup packed brown sugar
1	can (20 ounces) pineapple slices, drained, juice reserved
	fresh raspberries

 

Cake:

 

1	cup sugar
½	cup (1 stick) butter, at room temperature
3	eggs
½	cup sour cream
1	cup whole wheat flour
½	cup unbleached white flour
1	teaspoon baking powder
½	teaspoon baking soda
¼	teaspoon salt

 

Glaze:

 

	reserved pineapple juice
¼	cup sugar
2	tablespoons (¼ stick) butter

 

Preheat oven to 350°F.

 

For up side: Smear butter inside a 9-inch cake pan, especially on bottom. Sprinkle brown sugar on bottom. Arrange pineapple slices in a single layer on brown sugar. Place 1 raspberry between and inside each pineapple ring.

 

For cake: In a bowl, beat sugar with butter until creamy. Add eggs, one at a time, beating after each. Add sour cream and mix well.

 

In another bowl, mix flours, baking powder, baking soda, and salt. Add to butter mixture and stir until dry ingredients are just incorporated.

 

Pour batter over pineapple slices. Bake for 40 to 50 minutes, turning pan halfway through, or until a toothpick inserted into the center comes out clean. Lightly cover top with aluminum foil to keep from browning, if necessary.

 

For glaze: Pour reserved pineapple juice into a saucepan. Add sugar and butter. Cook over low heat, stirring, until liquid is reduced by about half. Keep warm.

 

Cool cake on a rack for 5 to 10 minutes. Loosen sides with a knife and turn cake out onto a serving plate. Pour glaze over top. Serve warm or cool.

 

Makes 8 to 10 servings.

 

Gluten-free flour can be substituted for whole wheat and unbleached white flours. I love this cake, and it is my son’s favorite birthday cake.

Catia, Redway, California