Jalapeño Pineapple Upside-Down Cake
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 349
- Total Fat
- 8
- Saturated Fat
- 5
- Carbohydrates
- 62
- Dietary Fiber
- 2
- Sugar
- 36
- Protein
- 6
- Cholesterol
- 87
- Sodium
- 268
- Total: 1 hr 20 min (includes cooling time)
- Active: 20 min
Ingredients
1/4 cup (4 tablespoons) unsalted butter, melted, plus 2/3 cup (about 10 1/2 tablespoons) unsalted butter, at room temperature
2 tablespoons brown sugar
1 tablespoon turbinado sugar
3 jalapeños, seeded and minced
One 20-ounce can pineapple rings in juice, drained, juice reserved
2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
3/4 cup granulated sugar
2 teaspoons vanilla extract
3 large eggs
1/2 cup milk
Directions
- Preheat the oven to 350 degrees F. Line a 10-inch round cake pan with parchment paper.
- Spread the melted butter evenly in the bottom of the prepared cake pan. Sprinkle evenly with the brown sugar, turbinado sugar and jalapeños. Arrange the pineapple rings in a single layer on top of the sugar mixture and reserve at room temperature.
- In a small bowl, mix the flour, baking powder and salt.
- In the bowl of an electric mixer, whip on medium speed the granulated sugar and remaining 2/3 cup butter until light and pale, 3 to 5 minutes. Add the vanilla and mix to combine.
- With the mixer on low, add one egg at a time, thoroughly mixing between each egg. Don’t forget to scrape the bottom of the bowl with a rubber spatula.
- Add the flour in 3 parts, alternating with the milk and 1/4 cup of the reserved pineapple juice (save any remaining juice for another use) and scraping down the sides in between each addition.
- Gently pour the batter over the pineapple rings.
- Bake for 30 to 40 minutes, until a toothpick inserted in the center comes out clean. Let cool for about 20 minutes. Invert the pan onto a serving platter and serve.