Brown Butter Upside-Down Cake
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
This Brown Butter Upside Down Cake is my go to dessert when I want something impressive but don't want to spend all day in the kitchen. The whole thing comes together in just 55 minutes from start to finish, making it perfect for unexpected guests or a last minute treat. What I love most is how the toasted brown butter creates this deep, nutty flavor that makes the cake taste far more complicated than it actually is. The pecans on top add a wonderful crunch and some heart healthy fats too, so you can almost convince yourself this indulgence is doing you some good. Honestly, once you master this one, you'll be making it constantly.
Ella x
Ingredients
- 250 gall-purpose flour
- 200 ggranulated sugar
- 200 gunsalted butter
- 100 gbrown sugar
- 3eggs
- 150 mlmilk
- 10 gbaking powder
- 5 gsalt
- 2 gcinnamon
- 6 gpineapple rings
- 100 gchopped pecans
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Grease a 20cm (8 inch) round cake pan and line the bottom with parchment paper.
- 2
Combine the flour, sugar, baking powder, and salt in a medium bowl.
- 3
In a large saucepan, melt the butter over medium heat. Continue cooking, stirring occasionally, until the butter turns golden brown and has a nutty aroma.
Tip: Be careful not to burn the butter.
- 4
Remove the saucepan from the heat and stir in the brown sugar until dissolved. Let cool slightly.
- 5
In a large bowl, whisk together the eggs, milk, cinnamon, and melted butter mixture. Stir in the flour mixture until just combined.
Tip: Don't overmix.
- 6
Arrange the pineapple rings and pecans in the prepared cake pan.
- 7
Pour the batter over the fruit and smooth the top.
- 8
Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
Tip: Don't open the oven door during the baking time.
- 9
Remove from the oven and let cool in the pan for 10 minutes.
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