It’s time to turn the world on it’s head with some upside down cake!
If you’ve ever wondered how the fruit gets on top of an upside down cake, I have the answer! And like a naughty magician I’m about to reveal the trick! 🎩✨ Drum roll, please. Druuuuuuum: You put it on before you bake the cake! The top is on the bottom when you’re building your upside down cake. Which, when you think about the name, makes a weird kind of sense. Or, at least it does to me.
When it comes to upside down cakes, it’s always opposite day!
Upside down cakes are typically adorned with fruit on top- usually pineapple and maraschino cherries. But some recipes get creative with the fruit topping. Some people substitute tropical fruit for other tropical like peaches, oranges, lemons. Or even rhubarb and sliced plums. So just do a little research to find a recipe combo that sounds good to you.
This is a dense cake, but don’t let that send you away. Upside down cake is still delicious. It’s just not a light and airy as a white cake will be. And once you pull your finished cake out of the oven, you actually cool the cake upside down, too! But not immediately. After 20 minutes or more, you can invert the pan- flip it upside down- on your serving platter and let it cool the rest of the way from there.
Pour the melted butter into an ungreased 9 inch pan. (Your pan should be super close to 2 inches deep so the cake doesn’t overflow in the oven.) Spread the brown sugar in an even layer on top of the butter.
Using a paper towel, remove any excess liquid from the fruit. (Don’t skip this step. Using juicy fruit can really mess up your finished cake.)
Arrange 6-7 dried off pineapple slices on the bed of brown sugar in the bottom of your pan. Then, cut the last few pieces of pineapple in half to make little rainbow shapes. Decorate them up the sides of your pan.
Add your maraschino cherries as desired. (I put them wherever I could still see brown sugar.)
Refrigerate your pan while you make the cake batter.
Combine the flour, baking powder, baking soda, and salt together in a bowl. Mix well and set aside.
Beat the butter until it’s smooth and slightly lighter in color, about 1 minute.
Add the sugar and beat for another minute.
Add the egg whites to the mixture, beating at high speed to combine. Then add in the sour cream and vanilla.
Once the mixture is homogenous, add the dry ingredients. Beating at low speed, gradually pour in the milk. Continue to mix at low speed until all of the ingredients just come together. Do NOT overmix! It’s totally OK to hand mix if you’re worried about overmixing your batter. Note: the batter is supposed to be thick.
Grab your prepared pan out of the fridge. Pour the batter directly over the topping and spread it level with the back of a spoon or offset spatula.
Bake for 40-50 minutes. But after about 20 minutes, cover the cake with aluminum foil so the top doesn’t get too brown before the center’s fully cooked. When a toothpick inserted into the center of the cake comes out mostly clean (one or two crumbs are OK) your cake is done baking.
Remove cake from the oven and allow to cool on a wire rack for 20 minutes.
Then, flip the cake “upside down” onto your serving plate. It will be a little messy, but that’s normal. With your cake “right side up,” allow your cake to fully cool to room temperature before serving. (NOTE: You do NOT want to refrigerate the cake to speed up the cooling process! It can make your beautiful cake taste super dense. Which is so not what you want.)
Thanks to Sally’s Baking Addiction for the recipe!
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