Pineapple Upside-Down Cake Variations with Brown Sugar and Pecans

Introduction

This recipe is a creative spin on the classic pineapple upside-down cake. By incorporating brown sugar and pecans into the batter and topping, we add new dimensions of flavor and texture to this beloved dessert.

Ingredients

For the cake:

• 1 cup (200g) unsalted butter, softened
• 3/4 cup (180g) granulated sugar
• 1 cup (120g) brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 1/4 cups (280g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup (240ml) whole milk, at room temperature

For the topping:

• 1 cup (200g) packed brown sugar
• 1/2 cup (60g) granulated sugar
• 1/4 cup (30g) light corn syrup
• 1/4 cup (60g) unsalted butter, cut into small pieces
• 1 cup (120g) chopped pecans

For the caramel sauce:

• 1/2 cup (120ml) heavy cream
• 2 tablespoons unsalted butter
• 2 tablespoons light brown sugar
• 1 teaspoon sea salt

Instructions

Prepare the topping:

In a medium saucepan, combine the brown sugar, granulated sugar, corn syrup, and butter. Place over medium heat, stirring occasionally, until the sugar has dissolved.

Cook the topping mixture:

Increase the heat to medium-high and bring the mixture to a boil. Reduce the heat to medium-low and simmer for 5-7 minutes or until the caramel turns a deep amber color.

Prepare the pecans:

In a small bowl, toss together the chopped pecans and a pinch of salt.

Assemble the cake:

Preheat your oven to 350°F (180°C). Grease a 10-inch (25cm) tube pan and set it aside. In a large mixing bowl, whisk together the flour, baking powder, and salt. Set aside.

Mix the wet ingredients:

In another large mixing bowl, use an electric mixer to beat the butter until creamy, about 2 minutes. Add the granulated sugar and brown sugar, beating until light and fluffy, about 3 minutes. Beat in the eggs one at a time, followed by the vanilla extract.

Combine the wet and dry ingredients:

With the mixer on low speed, gradually add the flour mixture to the wet ingredients and mix until just combined. Pour in the milk and mix until smooth.

Prepare the topping mixture:

Remove the caramel sauce from the heat and stir in the heavy cream, butter, brown sugar, and sea salt.

Assemble and bake the cake:

Pour half of the batter into the prepared tube pan. Sprinkle with half of the chopped pecans and pour the caramel sauce over them. Repeat the layers, starting with the remaining batter, followed by the remaining pecans, and finally the top layer of caramel sauce.

Baking Time

Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.

Let it cool:

Let the cake rest in the pan for 10 minutes before transferring it to a wire rack to cool completely.