Cranberry Pineapple Upside-Down Cake

Introduction

There’s something magical about the combination of cranberries and pineapple in desserts, and this Cranberry Pineapple Upside-Down Cake is no exception. When I first made this cake for a family gathering, I wasn’t sure how everyone would react to the tart cranberries paired with the sweetness of pineapple. To my delight, it was a hit! The vibrant colors and the moist, fluffy cake created a stunning centerpiece on our dessert table. Each slice is a burst of flavor, making it a perfect treat for the holidays or any special occasion. The individual mini cakes not only look charming but also make serving easy and fun. I can confidently say that this recipe has earned a permanent spot in my baking repertoire!

Ingredients

For the Cranberry Sauce:

• 6 oz fresh or frozen cranberries
• ½ – 1 cup granulated sugar (adjust for sweetness)
• 1 tablespoon orange zest
• 1 tablespoon freshly squeezed lemon juice
• Salt and pepper to taste

For the Caramel Glaze and Pineapple:

• ½ cup (4 oz) butter, at room temperature
• 1 cup dark brown sugar
• 2 tablespoons corn syrup
• 2 teaspoons pure vanilla extract
• ½ teaspoon salt
• 6 sliced rings of canned pineapple

For the Cake:

• 4 large eggs, at room temperature
• ¾ cup granulated sugar, divided
• ½ cup (4 oz) butter, at room temperature
• ¼ cup dark brown sugar
• 3 teaspoons pure vanilla extract
• 1 ½ cups unbleached all-purpose flour
• ¼ cup cornstarch
• 1 teaspoon baking powder
• 1 teaspoon table salt (or 1 ¼ teaspoon kosher salt)
• ½ cup buttermilk, at room temperature

Instructions

Step 1: Make the Cranberry Sauce

In a heavy-bottomed saucepan, combine all but ¼ cup of the cranberries, ½ cup of sugar, orange zest, and lemon juice. Cook over medium heat, stirring frequently, until the cranberries begin to soften and the sugar dissolves. Increase the heat to medium-high and cook for 5-6 minutes, allowing the cranberries to burst. Stir in the reserved cranberries and adjust sweetness by adding more sugar if needed. Season with a pinch of salt and pepper. Remove from heat and allow the cranberry sauce to cool before using.

Step 2: Prepare the Cake Pans and Caramel Glaze

Grease six 4-inch springform pans and line the bottoms with parchment paper. In a standing mixer, beat together the butter, brown sugar, corn syrup, vanilla, and salt until light and fluffy (about 4-5 minutes). Divide the caramel glaze evenly between the prepared pans, spreading it out to cover the bottoms. Layer the cranberry sauce over the glaze, then gently press a pineapple ring into the center of each pan.

Step 3: Make the Cake Batter

Preheat your oven to 350°F (175°C). Separate the egg whites from the yolks. In a clean bowl, beat the egg whites until frothy. Gradually add ¼ cup of granulated sugar and continue beating until stiff peaks form. In a separate bowl, cream together the butter, remaining sugar, and brown sugar until fluffy. Add the vanilla extract, then beat in the egg yolks one at a time. In another bowl, whisk together the flour, cornstarch, baking powder, and salt. Alternate adding the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry ingredients. Gently fold in the beaten egg whites until just combined.

Step 4: Assemble and Bake

Divide the cake batter evenly among the prepared pans, filling them almost to the top. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 5 minutes before carefully inverting them onto serving plates. Let the cakes rest for a few minutes before removing the pans and parchment paper.

Step 5: Serve and Enjoy

Serve the cakes warm for the best flavor, or store them in the refrigerator for up to 3 days. These mini cakes are perfect as individual desserts and pair wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream.

Nutrition Facts

• Servings: 6
• Calories per serving: Approximately 320 kcal (may vary based on specific ingredients used)

Preparation Time

• Prep Time: 30 minutes
• Cooking Time: 35 minutes
• Total Time: 1 hour 5 minutes

How to Serve

• Serve warm for the best taste.
• Pair with a scoop of vanilla ice cream.
• Add a dollop of whipped cream for extra creaminess.
• Garnish with fresh mint or extra cranberries for a pop of color.
• Use a drizzle of caramel sauce on top for an extra touch of sweetness.

Additional Tips

1. Adjust Sweetness: Taste the cranberry sauce as you cook it and adjust the sugar based on your preference for tartness.
2. Use Fresh Ingredients: If possible, opt for fresh cranberries and high-quality butter for the best flavor.
3. Proper Mixing: Ensure you beat the egg whites to stiff peaks for a lighter cake texture.
4. Room Temperature Ingredients: Use room temperature eggs and buttermilk to ensure even mixing and a smooth batter.
5. Cool Before Serving: Allow the cakes to cool slightly before serving to enhance their flavor and texture.

Recipe Variations

• Mixed Berry Version: Substitute half of the cranberries with blueberries or raspberries for a mixed berry twist.
• Spice It Up: Add a teaspoon of cinnamon or nutmeg to the batter for a warm, spiced flavor.
• Vegan Option: Use aquafaba (chickpea water) instead of eggs and plant-based butter to make a vegan version.
• Gluten-Free: Replace all-purpose flour with a gluten-free flour blend, ensuring the cornstarch is also gluten-free.
• Different Fruits: Try using peaches or cherries in place of pineapple for a different fruity flavor profile.

Serving Suggestions

• Serve with a side of fresh fruit salad for a light, refreshing accompaniment.
• Pair with a glass of sparkling wine or a fruity mocktail for a festive touch.
• Offer a selection of ice cream flavors for guests to choose from.
• Serve alongside a warm cup of spiced tea or coffee for a cozy dessert experience.
• Garnish individual cakes with candied orange peels for added flair.

Freezing and Storage

• Freezing: These mini cakes can be frozen before serving. Wrap each cake in plastic wrap and then in aluminum foil. They can be stored in the freezer for up to 3 months.
• Thawing: To serve, thaw in the refrigerator overnight and reheat in the oven for a few minutes if desired.
• Storage: Store any leftover cake in an airtight container in the refrigerator for up to 3 days.

FAQ Section

1. Can I make this cake in a larger pan?

• Yes, you can use a standard 9-inch round cake pan, but you may need to adjust the baking time.

1. What can I substitute for buttermilk?

• You can use regular milk with a tablespoon of vinegar or lemon juice added as a substitute.

1. Can I use dried cranberries instead of fresh?

• Fresh or frozen cranberries are best for this recipe, but you can use dried cranberries if you soak them in water first to soften.

1. How can I tell when the cake is done?

• A toothpick inserted into the center should come out clean or with a few moist crumbs attached.

1. What if I don’t have springform pans?

• You can use regular cake pans, but be sure to line them well to avoid sticking.

1. Is it necessary to use corn syrup in the glaze?

• Corn syrup helps to achieve a smooth, glossy glaze, but you can omit it if necessary.

1. Can I add nuts to the cake?

• Yes, chopped walnuts or pecans can be added to the batter for added texture and flavor.

1. How should I store leftover cake?

• Store in an airtight container in the refrigerator for up to 3 days.

1. Can I make this cake ahead of time?

• Yes, you can prepare the cranberry sauce and caramel glaze a day in advance.

1. What is the best way to reheat the cake?
   • Reheat individual servings in the microwave for a few seconds or warm them in the oven.

Conclusion

This Cranberry Pineapple Upside-Down Cake is a delightful blend of flavors that captures the essence of festive desserts. The tartness of the cranberries paired with the sweetness of the pineapple and caramel glaze creates a treat that’s both beautiful and delicious. Whether for a holiday celebration or a special family dinner, this cake is sure to impress. With its individual portions, it’s not only charming but also practical for serving. Try it out, and I guarantee it will become a cherished recipe in your collection!

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