Sourdough Pineapple Upside Down Cake
Buttery, golden, and gorgeous, this Sourdough Pineapple Upside Down Cake transforms sourdough discard into a stunning dessert. Topped with caramelized pineapple rings and cherries, this easy crowd-pleasing bake delivers nostalgic flavor, a tender crumb, and an impressive presentation in just one hour.
Equipment
- 23cm round cake tin or 22x22cm square baking pan
- mixing bowls
- electric mixer
- whisk
- rubber spatula
- measuring cups and spoons
- cooling rack
Ingredients
- 60 g melted butter
- 100 g brown sugar
- 1 can pineapple rings, drained (reserve 70ml juice)
- 8 maraschino cherries
- 175 g plain flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 100 g Greek yogurt or sour cream
- 70 ml reserved pineapple juice
- 100 g sourdough discard
- 1 tsp vanilla extract
- 110 g softened butter
- 150 g granulated sugar
- 2 large eggs
Instructions
- Preheat the oven to 180°C (350°F). Pour the melted butter into a 23cm round cake tin or 22x22cm square pan, brushing it up the sides. Sprinkle the brown sugar evenly over the base.
- Pat the pineapple rings and cherries completely dry with kitchen paper. Arrange one pineapple ring in the center and place the remaining rings around it. Fill the gaps with cherries.
- In a medium bowl, whisk together the plain flour, baking powder, baking soda, and salt. Set aside.
- In a separate bowl, combine the Greek yogurt or sour cream, reserved pineapple juice, sourdough discard, and vanilla extract until smooth.
- In a large mixing bowl, beat the softened butter and granulated sugar together for about 2 minutes until pale and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Fold the dry mixture and wet mixture into the butter mixture in alternating additions, beginning and ending with the flour mixture. Mix only until just combined.
- Spoon the batter over the fruit layer and smooth the surface evenly.
- Bake for 30–35 minutes. If browning too quickly, cover loosely with foil during the last 5–10 minutes. The cake is done when a skewer inserted in the center comes out clean.
- Let the cake cool in the pan for 20 minutes. Run a knife around the edges, place a serving plate over the pan, and carefully flip the cake. Lift the pan slowly and serve.
Notes
Avoid using a springform pan, as the butter and sugar topping may leak during baking. Pat pineapple rings and cherries dry before arranging for the best caramelized finish. Do not overmix the batter once the flour is added. Store covered at room temperature for 2–3 days, refrigerate for up to 5 days, or freeze for up to 2 months. Serve with whipped cream, vanilla ice cream, crème fraîche, Greek yogurt, or warm custard.