Reduced-Fat Pineapple Upside Down Cake
By America's Test KitchenPublished on July 18, 2012
Time
1½ hours, plus 1 hour cooling
Yield
Serves 8
Ingredients
PINEAPPLE TOPPING
4 cups frozen pineapple, thawed and cut into ½-inch pieces⅓ cup packed (2⅓ ounces/66 grams) dark brown sugar 1 ½ tablespoons unsalted butter 2 teaspoons lemon juice ½ teaspoon vanilla extractCAKE
1 cup (5 ounces/142 grams) all-purpose flour 1 teaspoon baking powder ½ teaspoon salt ½ cup fat-free sour cream ½ cup (3½ ounces/99 grams) granulated sugar ¼ cup packed (1¾ ounces/50 grams) dark brown sugar 2 large eggs 1 ½ teaspoons vanilla extract 4 tablespoons butter, melted and cooled slightlyBefore You Begin
If you can't find frozen pineapple, substitute fresh.
Instructions
- For the topping, adjust oven rack to middle position and heat oven to 350 degrees. Grease 9-inch cake pan. Cook pineapple and brown sugar in large skillet over medium-high heat, stirring frequently, until pineapple is light brown and juices are nearly evaporated, 12 to 15 minutes. Off heat, stir in butter, lemon juice, and vanilla. Scrape pineapple mixture into bottom of prepared pan.
- For the cake, combine flour, baking powder, and salt in medium bowl. Whisk sour cream, granulated sugar, brown sugar, eggs, and vanilla in large bowl until smooth. Slowly whisk butter into sour cream mixture until incorporated. Stir flour mixture into wet mixture until just combined.
- Scrape batter over pineapple mixture, spreading to cover. Bake until cake is golden and toothpick inserted into center comes out clean, 25 to 30 minutes. Cool cake in pan 10 minutes, then turn out onto platter. Cool at least 1 hour. Serve. (Cake can be stored at room temperature, covered, for 2 days.)
Time
1½ hours, plus 1 hour coolingYield
Serves 8Ingredients
PINEAPPLE TOPPING
4 cups frozen pineapple, thawed and cut into ½-inch pieces
⅓ cup packed (2⅓ ounces/66 grams) dark brown sugar
1 ½ tablespoons unsalted butter
2 teaspoons lemon juice
½ teaspoon vanilla extract
CAKE
1 cup (5 ounces/142 grams) all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ cup fat-free sour cream
½ cup (3½ ounces/99 grams) granulated sugar
¼ cup packed (1¾ ounces/50 grams) dark brown sugar
2 large eggs
1 ½ teaspoons vanilla extract
4 tablespoons butter, melted and cooled slightly
Test Kitchen Techniques
Ingredients
PINEAPPLE TOPPING
4 cups frozen pineapple, thawed and cut into ½-inch pieces
⅓ cup packed (2⅓ ounces/66 grams) dark brown sugar
1 ½ tablespoons unsalted butter
2 teaspoons lemon juice
½ teaspoon vanilla extract
CAKE
1 cup (5 ounces/142 grams) all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ cup fat-free sour cream
½ cup (3½ ounces/99 grams) granulated sugar
¼ cup packed (1¾ ounces/50 grams) dark brown sugar
2 large eggs
1 ½ teaspoons vanilla extract
4 tablespoons butter, melted and cooled slightly
Test Kitchen Techniques
Ingredients
PINEAPPLE TOPPING
4 cups frozen pineapple, thawed and cut into ½-inch pieces
⅓ cup packed (2⅓ ounces/66 grams) dark brown sugar
1 ½ tablespoons unsalted butter
2 teaspoons lemon juice
½ teaspoon vanilla extract
CAKE
1 cup (5 ounces/142 grams) all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ cup fat-free sour cream
½ cup (3½ ounces/99 grams) granulated sugar
¼ cup packed (1¾ ounces/50 grams) dark brown sugar
2 large eggs
1 ½ teaspoons vanilla extract
4 tablespoons butter, melted and cooled slightly
Test Kitchen Techniques
Why This Recipe Works
For a sweeter, fresher flavor, we opted for frozen pineapple, which was more consistent than fresh fruit. We also drastically decreased the butter and used fat-free sour cream in place of the full-fat variety. To improve the color of the cake, we replaced some of the white sugar in the batter with brown. Because brown sugar is moister and more flavorful than white sugar, we could reduce the total sugar in the batter without worrying the cake would be dry or undersweetened. Merely topping pineapple with batter and baking the cake in the oven resulted in a soggy mess. To combat the problem, we sautéed the fruit with sugar on the stovetop to caramelize the pineapple and reduce some of the juices.
Before You Begin
If you can't find frozen pineapple, substitute fresh.
Instructions
- For the topping, adjust oven rack to middle position and heat oven to 350 degrees. Grease 9-inch cake pan. Cook pineapple and brown sugar in large skillet over medium-high heat, stirring frequently, until pineapple is light brown and juices are nearly evaporated, 12 to 15 minutes. Off heat, stir in butter, lemon juice, and vanilla. Scrape pineapple mixture into bottom of prepared pan.
- For the cake, combine flour, baking powder, and salt in medium bowl. Whisk sour cream, granulated sugar, brown sugar, eggs, and vanilla in large bowl until smooth. Slowly whisk butter into sour cream mixture until incorporated. Stir flour mixture into wet mixture until just combined.
- Scrape batter over pineapple mixture, spreading to cover. Bake until cake is golden and toothpick inserted into center comes out clean, 25 to 30 minutes. Cool cake in pan 10 minutes, then turn out onto platter. Cool at least 1 hour. Serve. (Cake can be stored at room temperature, covered, for 2 days.)
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