This week, Joanna made upside down pineapple cake! The recipe is by the wonderful Isa Chandra Moskowitz – and is a little different than your traditional upside down pineapple cake. In the classic American version, you use yellow cake, but this recipe makes the cake come out a little bit darker, and enhances the flavors with cinnamon, brown sugar, and allspice. These flavors balance nicely with the pineapple and cherries in the recipe.
Below are some pictures of the process of making this cake. As you can see, the cake is prepared and baked upside down, with the pineapple at the bottom of the pan. When the cake is fully baked, you invert the cake and peel the parchment paper off the pineapples, to reveal beautiful caramelized pineapple slices. In this recipe, Joanna used Maraschino cherries to add to the sweetness, but any kind of cherry or berry would work.
The quality of the cake itself is fluffy and light, which is perfect for the recent heat we’ve been having in Luxembourg. The cake paired really well with your favorite non-dairy ice cream – perfect for a lunch dessert on this hot Sunday.
Next week, Joanna has had some requests for birthday cakes, so keep an eye out for those amazing creations – they won’t disappoint!