Upside Down Pineapple Cake
- Dave Kazmer
- May 10
- 2 min read
This recipe features a rich and sturdy buttermilk cake that incorporates cornmeal for added texture and flavor. The inclusion of ricotta cheese ensures a tender and moist crumb. To give a modern twist to the classic all-American pineapple upside-down cake, this version is paired with fresh fruit.
Ingredients:
162 grams (1¼ cups) all-purpose flour
Table salt
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground allspice
45 grams (5 tablespoons) fine yellow cornmeal
¾ cup buttermilk
140 grams (½ cup) whole-milk ricotta cheese
8 tablespoons (1 stick) salted butter, cut into 1-tablespoon pieces, room temperature, divided
3 tablespoons packed brown sugar
8 ¼-inch-thick fresh pineapple rings (about 1 pound), cut into quarters
214 grams (1 cup) white sugar
2 large eggs, room temperature
Instructions:
Step 1
Heat the oven to 325°F with a rack in the middle position. Mist a 9-by-2-inch round nonstick cake pan with cooking spray. And cut a circular piece of parchment for the bottom of the pan
In a small bowl, whisk together the flour, ½ teaspoon of the salt, the baking powder, baking soda and allspice. In a small bowl, whisk together the cornmeal, buttermilk and ricotta.
Step 2
In a nonstick 12-inch skillet over medium-high, combine 2 tablespoons of the butter, the brown sugar and a pinch of salt.
Cook, stirring occasionally, until bubbling. Add the pineapple and cook, stirring often, until softened and caramelized and the liquid has nearly evaporated, 8 to 15 minutes.
Step 3
Transfer the pineapple and butter mixture to the prepared cake pan, distributing the fruit in a single layer.
Step 4
In a stand mixer with the paddle attachment, beat the remaining 6 tablespoons butter and the white sugar on medium-high until light and fluffy, about 3 minutes.
Reduce to medium and add the eggs one at at time, scraping the bowl with a spatula between additions, then beat until well combined, about 1 minute.
With the mixer on low, add the cornmeal-buttermilk mixture, then beat until just combined, about 30 seconds; the mixture will look curdled. Scrape down the bowl.
Step 5
With the mixer running on low, add the dry ingredients and mix just until the batter is evenly moistened, about 20 seconds; the batter will be thick. Using the spatula, scrape the bottom and sides of the bowl and give the batter a few folds to ensure no pockets of flour remain.
Step 6
Pour the batter onto the pineapple, then spread in an even layer and smooth the surface with the spatula.
Bake until golden brown and a toothpick inserted at the center of the cake comes out clean, 40 to 45 to minutes.
Step 7
Cool on a wire rack for 20 minutes. Run a paring knife around the pan to loosen the cake, then invert it onto a serving platter. Cool to room temperature.
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