Description
This delightful Cranberry Pineapple Upside-Down Cake features a tart cranberry sauce layered beneath sweet pineapple and a fluffy vanilla cake. Perfect for any celebration, these mini cakes are both visually stunning and deliciously satisfying, making them a fantastic dessert choice for gatherings and special occasions.
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 cranberries, ½ cup 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.
Notes
- Ensure all ingredients are at room temperature for optimal mixing and texture.
- Adjust the sweetness of the cranberry sauce based on your preference for tartness.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake
- Calories: 320
- Sugar: 22g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0 g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg