Pineapple Upside-Down Loaf Cake

 Introduction:

Brighten your day with this tropical twist on a classic dessert! This Pineapple Upside-Down Loaf Cake is as stunning as it is delicious, featuring caramelized pineapple pieces on top of a moist and buttery cake. Perfect for gatherings, tea time, or simply indulging in a sweet escape.

Ingredients:

For the Topping:

2 tablespoons unsalted butter

1/4 cup brown sugar

1 cup pineapple chunks (fresh or canned, well-drained)

For the Cake Batter:

1/2 cup unsalted butter, softened

3/4 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup milk

Instructions:

Prepare the Topping:

Preheat the oven to 350°F (175°C) and grease a loaf pan.

Melt butter and brown sugar together in a small saucepan over low heat. Stir until combined and pour into the bottom of the prepared loaf pan.

Arrange the pineapple chunks evenly over the caramel mixture.

Make the Batter:

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

Beat in the eggs, one at a time, followed by the vanilla extract.

In a separate bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.

Assemble and Bake:

Carefully pour the batter over the pineapple topping, spreading it evenly.

Bake in the preheated oven for 45-50 minutes or until a toothpick inserted into the center of the cake comes out clean.

Cool and Flip:

Allow the cake to cool in the pan for about 10 minutes, then run a knife along the edges to loosen it.

Invert the loaf onto a serving plate, allowing the caramelized pineapple to be on top.

Serve:

Let the cake cool completely before slicing. Enjoy a slice on its own or with a dollop of whipped cream!

This Pineapple Upside-Down Loaf Cake is a showstopper that’s guaranteed to be a hit at any table!