Sourdough Pineapple Upside Down Cake
This buttery, soft and nostalgic Sourdough Pineapple Upside Down Cake is the perfect way to use sourdough discard. Sweet caramelized pineapple and cherries top a tender sourdough cake that's easy to make and impressive to serve.
Servings: 14 portions
Calories: 302kcal
Cost: 3
Equipment
- 22 × 22 cm square pan or 23 cm cake tin
- electric handheld mixer
- mixing bowls
- rubber spatula
- paper towels
- knife
Ingredients
- 60 g unsalted butter, melted
- 565 g pineapple rings in juice, not syrup
- 12-16 glace cherries or maraschino cherries
- 100 g light brown sugar
- 175 g plain flour (all-purpose flour)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 100 g Greek yogurt or sour cream
- 70 ml pineapple juice, reserved from the can
- 100 g sourdough discard (100% hydration)
- 1 teaspoon vanilla bean paste or vanilla extract
- 110 g unsalted butter, softened
- 150 g granulated sugar
- 2 large eggs
Instructions
- Preheat the oven to 180°C (350°F). Pour the melted butter into a 23 cm (9-inch) deep cake tin or 22 × 22 cm square pan and brush the butter up the sides.
- Pat the pineapple slices and cherries dry with paper towels. Sprinkle the brown sugar evenly over the base of the pan.
- Arrange one pineapple ring in the centre, surround with the remaining rings and place cherries into the gaps.
- Whisk together the flour, baking powder, baking soda and salt in a bowl.
- In another bowl combine the Greek yogurt, pineapple juice, sourdough discard and vanilla until smooth.
- Using an electric handheld mixer, beat the softened butter and granulated sugar for about 2 minutes until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- Fold in one-third of the flour mixture, half of the yogurt mixture, half of the remaining flour, the remaining yogurt mixture and finally the remaining flour until just combined.
- Spoon the batter over the pineapple layer and smooth the top.
- Bake for 30–35 minutes until a skewer inserted into the centre comes out clean. Check after 25 minutes and cover loosely with foil if browning too quickly.
- Leave the cake in the pan for 20 minutes.
- Run a knife around the edge, place a serving plate on top, carefully invert the cake, tap gently and lift away the pan. Cool completely before serving.
Notes
The method is adapted from RecipeTin Eats. Check the cake after 25 minutes and tent loosely with foil if browning too quickly. Let the cake rest in the pan for 20 minutes before inverting. Cool completely before slicing for the cleanest presentation.