Recipe: Perfect Baltazar Pineapple Upside Down Cake

Baltazar Pineapple Upside Down Cake. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. This is a hybrid pineapple upside-down cake which I've developed over the years.

With the batter prepared it's time to pour it over the pineapple slices and cherries. You will want to let the cake cool enough so the cake comes out of the pan. This pineapple upside down cake is soft and buttery with a caramelized brown sugar pineapple & cherry topping. You can cook Baltazar Pineapple Upside Down Cake using 13 ingredients and 13 steps. Here is how you cook it.

Ingredients of Baltazar Pineapple Upside Down Cake

1. It's 7 tbs of unsalted butter.
2. It's 1 1/2 c of all purpose flour.
3. Prepare 1/4 tsp of baking soda.
4. Prepare 1/2 t of baking powder.
5. You need 1/4 t of salt.
6. It's 3/4 c of brown sugar.
7. You need 1 tsp of vanilla.
8. It's 9 slices of fresh pineapple.
9. You need 1 c of sugar.
10. You need 2 of eggs.
11. You need 3/4 c of milk.
12. It's 1 c of water.
13. It's 2 tbs of rum.

Its juices seep down into the cake, adding even more luscious flavor and texture. A classic favorite using canned pineapple and maraschino cherries, this retro cake is served upside down and perfect any time of year. This is THE best easy Pineapple Upside-Down Cake from scratch! Made with a soft, fluffy, and simple vanilla cake base that uses only the most basic ingredients and a pretty topping of caramelized pineapple and maraschino cherries, this classic recipe is slated to be a staple in your baking repertoire.

Baltazar Pineapple Upside Down Cake step by step

1. Butter 9 inch square cake tin..
2. Sift flour, baking powder, baking soda and salt into a bowl.
3. In a mediun saute pan, combine brown sugar, vanilla and 1 c water.
4. Bring to the simmer. Add pineapple, raise to the high heat. reduce the liquid 1/4 c approximately 10 minutes. Turn the heat of and stir in the rum. set aside..
5. In a mixer bowl, combine butter and sugar. Cream the butter until fluffy. Add the egg on at the time..
6. Lower the speed and add all dry ingredients. Mix on low for 10 seconds..
7. Add milk and mix until smooth..
8. Arrange pineapple slices on the bottom of prepared cake tin, Brush more rum on the pineapple..
9. Pour batter over the slices of pineapple and fill the cake tin and bake for 30 minutes. Rotating the pan after 15 minutes..
10. Let it cool for 5minutes before you flip it out from the cake tin.
11. Spoon the remaining glaze over the top..
12. Serve with vanilla ice cream.
13. Enjoy.

The cake was a modern marvel because it relied on the recently introduced innovation of canned pineapple rings and preserved maraschino cherries. This is one of the most popular Pineapple Upside-Down Cake on this site. My mother has an easier version where you don't need to beat the egg whites separately. Whisk together whole eggs and sugar until the liquid becomes light yellow and foamy. This means the chemical reaction is almost equivalent to beating the egg whites in the end batter.