The buttermilk makes this cake incredibly moist. I mostly use buttermilk substitute instead of actual buttermilk. I don’t like the idea of buying buttermilk just for the cakes since it tends to go waste after that. Taste-wise I don’t really find any difference.
You can arrange the slices the way you want. I have made an eggless chocolate pineapple upside down cake with a different arrangement.
These two images are from the old post. I couldn’t get a picture of the inside of the cake, so I kept the early picture because the cake recipe itself has not changed.
You will see that the way the caramel is added has changed. Also, I reduced the baking temperature to 325 degrees Fahrenheit/160 degrees Celsius instead of 350 degrees Fahrenheit/160 Degrees Celsius. The reason being I have found that the outer crust doesn’t darken and the center of the cake cooks well.
One more thing, you might have noticed that the cake does not have any dome and has baked evenly. Check out the technique to bake a flat cake without a dome.
Now, enjoy the video:)
- FOR CARAMEL:
- 1/4 cup 30g unsalted butter
- 1/2 cup 25g firmly packed brown sugar
- 1 teaspoon rum or vanilla
- FOR THE CAKE:
- 2 cups 240g All purpose flour/maida
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup 113g i,e 1 stick unsalted butter softened
- 1 1/3 cups 270g sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup 8oz(240ml) whole buttermilk Substitute
- 1 20-ounce can pineapple slices in juice, drained well (6 slices)
- 13 maraschino cherries drained well
Preheat the oven to 325 Degrees Fahrenheit or 160 Degrees Celsius.
Grease and flour 8*3 inch round cake pan.
Place a saucepan on medium heat and add 1/4 cup butter. To that add brown sugar and mix. Let it simmer on low heat for a minute. Remove and add vanilla extract or rum. Stir. Pour this hot mixture into the prepared pan.
Drain the pineapple and remove the excess moisture with a paper towel. Arrange the pineapple slices and cherries over the caramel.
In a bowl, add flour + baking powder + baking soda + salt and sieve or whisk the mixture.
In another bowl, beat 1/2 cup butter on medium speed with an electric mixer until creamy. Gradually add the sugar, beating until fluffy. Add the eggs, 1 at a time, beating well after each addition. Stir in the vanilla and set aside.
Add the flour mixture into the egg mixture in three batches, alternately with the buttermilk, beginning and ending with the flour mixture.
Pour the batter into the pan and bake for 55 minutes to an hour or until a wooden pick inserted in center comes out clean. Let the cake cool in the pan for 10 minutes.
Invert the cakes onto a wire rack to cool completely.
Reserve about 1/4 cup of the pineapple syrup if needed, to brush it over the cake, for extra moistness.
If using a 9* 3 inch cake pan, bake for about 40 minutes.