Pineapple Upside-Down Ginger Cake
This Pineapple Upside-Down Ginger Cake is moist, tender and colorful. Perfect for any one who loves a quick, fruity dessert or is not good at icing cakes. A perfectly decadent Christmas lunch dessert.
Ingredients
- 1 tbsp (14 g) unsalted butter or margarine, melted
- ⅓ cup brown sugar or jaggery
- 1 tbsp lemon juice or apple cider vinegar
- 9 slices/rings tinned pineapple, drained off the juice*
- 9 cherries, more if needed
- 2 cups (300 g) all purpose flour
- 1 tsp cinnamon
- 1 tsp ginger
- ¼ tsp sea salt
- 3 tsp baking powder
- 1 egg, room temp
- 1 cup (250 ml) milk
- 3 tbsp oil
- ¾ cup (140 g) white granulated sweetener*
Instructions
- Preheat your oven to 180°C. Grease a 9 x 9 x 2 inches (23 x 23 x 5 cm) square baking dish/pan or 11 x 7 x 2 inches (28 x 18 x 5 cm) rectangular baking dish/pan or 10 x 2 inches (25 x 5 cm) round baking dish/pan.
- Stir together the butter/margarine, brown sugar/jaggery and lemon juice/apple cider vinegar, then spread the mixture evenly over the bottom of your baking dish/tin. Arrange the pineapple slices/rings on top then place the cherries on the center on the slices/rings (You could add more on the intersection of the pineapple rings/slices if you like).
- In a large bowl sift together the flour, cinnamon, ginger and baking powder then add in the granulated sweetener and sea salt. Whisk everything together till well incorporated.
- In another small bowl, crack the egg then add in the oil and milk. Whisk until well combined.
- Mix the contents of the two bowls together till well incorporated. Use a spatula to gently fold them in.
- Pour the batter into the prepared baking dish/tin, spreading it evenly over the pineapple slices/rings.
- Bake for 35-40 minutes or until a toothpick or cake tester inserted in the center comes out clean.
- Place the baking dish/tin upright on a wire rack and allow to cool for about 10-15 minutes then invert onto a serving platter.
- Slice & enjoy warm or cold.
Notes
I specifically used the square pan to bake this cake but a rectangular pan or round pan as indicated on the recipe can still work perfectly well since they are all 10-11 cups capacity and their depth is 5cm.
Tinned pineapples are always uniformly sliced but if you can uniformly slice a whole pineapple, feel free to use that.
You can either use green or red cherries. Incase you have fresh ones, you can use then as garnish after baking.
The white granulate sweetener can either be castor sugar or monkfruit sweetener (healthier version & good for diabetics).
You can as well substitute the pineapples with pears or apples. Make sure you slice them uniformly.
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