Pineapple Upside-Down Cake Loaf

Pineapple Upside-Down Cake Loaf

Ingredients:

For the Topping:

• 1/4 cup unsalted butter, melted
• 1/2 cup brown sugar
• 1 can (20 oz) pineapple slices, drained and chopped

For the Cake:

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
2. Prepare the Topping:
   • Pour the melted butter into the bottom of the prepared loaf pan. Sprinkle the brown sugar evenly over the butter.
   • Arrange the chopped pineapple slices over the brown sugar mixture.
3. Prepare the Cake Batter:
   • In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
   • In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
   • Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
4. Assemble the Cake:
   • Pour the cake batter over the pineapple topping in the loaf pan, spreading it evenly.
5. Bake:
   • Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center of the cake comes out clean. If the top of the cake starts to brown too quickly, cover it loosely with aluminum foil.
6. Cool and Invert:
   • Allow the cake to cool in the pan for 10 minutes. Run a knife around the edges of the pan to loosen the cake, then carefully invert it onto a serving platter. Remove the parchment paper.
7. Serve:
   • Let the cake cool slightly before slicing and serving. Enjoy warm or at room temperature.

Keyphrase:

“Pineapple Upside-Down Cake Loaf”

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