Barefoot Contessa Pineapple Upside Down Cake
What about making a delicious pineapple upside-down cake that will make your taste buds tingle with delight? One of the most famous recipes is definitely the Barefoot Contessa Pineapple Upside Down Cake. This classic recipe was made popular by Ina Garten, the host of the Food Network show, The Barefoot Contessa.
The traditional pineapple upside-down cake was first served in the late 1920s and is an American classic. The delicious dessert looks just as good as it tastes.
Plus, it’s incredibly easy to make. All you need is the right ingredients, some time, and patience, and voila! You have a fantastic dessert that everyone will love.
In this article, I’ll show you how to make the Barefoot Contessa’s Pineapple Upside Down Cake. Let’s not wait any longer and dive right into it!
What Is barefoot Contessa pineapple upside-down cake?
The Barefoot Contessa Pineapple Upside-Down Cake is a popular recipe from Ina Garten, the host of the Food Network show The Barefoot Contessa.
This classic recipe is made by arranging pineapple rings on the bottom of a springform pan and then pouring in a fluffy vanilla batter. Once baked, the cake is inverted so that the pineapple rings become the topping of a light, fragrant and delicious cake.
Where did I first try barefoot Contessa pineapple upside-down Cake?
I remember the first time I tried Barefoot Contessa Pineapple Upside Down Cake. My aunt is a huge fan of Ina Garten. It was a Sunday afternoon at my aunt’s house and she had just made this delicious dessert for us to enjoy after lunch.
She had taken the time to carefully arrange the pineapple rings on the bottom of her springform pan and then poured in a light, fluffy vanilla batter. The smell in the kitchen was amazing!
When it came time to serve the cake, my aunt carefully inverted the pan onto a large serving plate, revealing perfectly caramelized pineapple rings and a golden-brown cake. Everyone oohed and ahhed at her creation before we each got a slice.
As I took my first bite, I was in awe of the texture and flavor. The cake was soft and light, with a subtle hint of vanilla, while the pineapple rings were subtly sweet and slightly tart.
Since that day, I’ve made Barefoot Contessa Pineapple Upside Down Cake numerous times for friends and family. It’s always a hit no matter who I serve it to!
Ingredients
- Fresh pineapple: As it is the basic ingredient for this recipe, you need to use a ripe and juicy pineapple. You will have to peel, core, and slice it into rings before using it.
- All-purpose flour: This is the main dry ingredient that provides structure in baking recipes.
- Baking powder: This leavening agent helps make cakes light and fluffy.
- Unsalted butter: This is used as the fat in this recipe.
- Granulated sugar: This adds sweetness to the cake batter.
- Kosher salt: This helps balance out the flavors in the cake batter.
- Ground cardamom, cinnamon, and ginger: These spices add a subtle flavor to this recipe.
- Eggs: This help bind the ingredients and also provide richness to the cake.
- Vanilla extract: This adds a lovely flavor to the batter.
- Sour cream: This ingredient helps keep the cake light and moist. It also adds extra flavor.
- Cherry: For make the dish more colorful & flavorful.
Cooking Directions
Step 1
Preheat oven to 350°F (175°C).
Step 2
Melt 1/4 cup butter and pour into a 9-inch round cake pan, tilting the pan to evenly coat the bottom. Arrange pineapple slices in the pan, and add some cherries in the bottoms, if desired. overlapping slightly.
Step 3
In a medium bowl, sift together flour, baking powder, salt, cinnamon, ginger, and cardamom.
Step 4
In a bowl of an electric mixer with the paddle attachment, beat together the remaining 1/4 cup butter and granulated sugar until light and fluffy (about 5 minutes).
Step 5
Add eggs one at a time, beating well after each addition. Stir in vanilla.
Step 6
With the mixer on low speed, add the flour mixture in three parts, alternating with the sour cream and beginning and ending with the flour mixture. Mix until just combined.
Step 7
Pour batter over pineapple slices in the pan and smooth top with a spatula.
Step 8
Bake for 40-45 minutes or until a toothpick inserted into the center of the cake comes out clean.
Step 9
Allow the cake to cool in the pan for 5 minutes, then run a knife around the edges of the cake to loosen it from the pan and invert it onto a serving platter. Serve warm or at room temperature.
Baking Tips
- To ensure the pineapple rings are evenly cooked, you can brush them with melted butter before adding the batter.
- You may substitute a teaspoon of ground nutmeg for the cardamom if desired.
- This cake pairs well with a scoop of ice cream or a dollop of freshly whipped cream for an extra decadent treat.
What Ingredients Can I Replace or Substitute While Making It?
- You can replace the all-purpose flour with a gluten-free alternative, such as almond or coconut flour.
- You can also substitute the butter for oil or vegan butter.
- Additionally, you can use brown sugar instead of granulated sugar for a richer flavor.
- If desired, you can replace the sour cream with Greek yogurt for a tangy twist.
Nutrition Information
Per serving, this cake contains about:
- Calories: 396 kcal
- Total Fat: 17.3g
- Saturated Fat: 10.3g
- Cholesterol: 73mg
- Sodium: 184mg
- Total Carbohydrates: 54.3g
- Dietary Fiber: 0.6g
- Sugars: 36.2g
- Protein: 3.2g
How to Store Leftover Barefoot Contessa pineapple upside-down Cake?
If you have any leftover cake, it can be stored in an airtight container at room temperature for up to 3 days. Alternatively, you can store it in the refrigerator for up to 5 days. To freeze the cake, wrap it tightly with plastic wrap and aluminum foil before placing it in a freezer-safe bag or container.
It should stay fresh for up to 3 months when stored in the freezer. To serve, thaw the cake at room temperature before enjoying it.
Wrapping Up
Barefoot Contessa pineapple upside-down cake is a classic, easy-to-make dessert that’s sure to be a hit with your family and friends. With its moist and fluffy texture, it pairs perfectly with ice cream or freshly whipped cream for an extra decadent treat.
Plus, you can easily make it vegan or gluten-free with just a few simple ingredient swaps. So, grab your ingredients and get baking! You won’t be disappointed!
Thank you for taking the time to read this article. Please share this recipe with your friends and family, and let us know how much you enjoyed it in the comments below.
What about making a delicious pineapple upside-down cake that will make your taste buds tingle with delight? One of the most famous recipes is definitely the Barefoot Contessa Pineapple Upside Down Cake. This classic recipe was made popular by Ina Garten, the host of the Food Network show, The Barefoot Contessa.
- 1/2 cup of granulated sugar for a sweet and delightful taste that balances the tartness of the pineapple
- 1 teaspoon of baking powder to ensure a fluffy and airy result
- 1/8 teaspoon of exotic and aromatic ground cardamom to add a unique and fragrant spice note
- 1/8 teaspoon of warm and comforting ground cinnamon for a hint of warmth and depth
- 1/4 cup of unsalted butter (at room temperature for a creamy and rich base that adds moisture and flavor)
- 1 large egg (at room temperature for a binding and moist texture)
- 1/2 fresh and juicy pineapple (peeled, cored, and sliced into rings for a tropical and refreshing burst of sweetness)
- 3/4 cup of versatile and fine all-purpose flour for a light and tender texture
- 1/8 teaspoon of subtle and aromatic ground ginger to add a touch of spice and complexity
- 1/2 teaspoon of pure vanilla extract for a fragrant and aromatic essence
- 1/4 cup of sour cream (at room temperature to add a tangy and creamy element that keeps the cake moist)
- 2 pieces of fresh cherries for a pop of vibrant color and a juicy burst of fruity flavor.
- 1/4 teaspoon of kosher salt to enhance the flavors and bring out the natural sweetness
- Preheat oven to 350°F (175°C).
- Melt 1/4 cup butter and pour into a 9-inch round cake pan, tilting the pan to evenly coat the bottom. Arrange pineapple slices in the pan, and add some cherries in the bottoms, if desired. overlapping slightly.
- In a medium bowl, sift together flour, baking powder, salt, cinnamon, ginger, and cardamom.
- In a bowl of an electric mixer with the paddle attachment, beat together the remaining 1/4 cup butter and granulated sugar until light and fluffy (about 5 minutes).
- Add eggs one at a time, beating well after each addition. Stir in vanilla.
- With the mixer on low speed, add the flour mixture in three parts, alternating with the sour cream and beginning and ending with the flour mixture. Mix until just combined.
- Pour batter over pineapple slices in the pan and smooth top with a spatula.
- Bake for 40-45 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for 5 minutes, then run a knife around the edges of the cake to loosen it from the pan and invert it onto a serving platter. Serve warm or at room temperature.
