Sourdough Pineapple Upside Down Cake Recipe (2024)

FAQs

Why is my pineapple upside down cake soggy? ›

There are two culprits to watch for that could cause your cake to turn out this way: 1) Over-mixing the dry ingredients (just stir until the wet and dry ingredients are combined, don't overdo it!) and 2) over-baking the cake.

The juice creates an acidic environment that prevents bad bacteria from taking over and causing spoilage during the fermentation period."

Store pineapple upside-down cake covered in the refrigerator to retain the texture and moistness as much as possible and enjoy it within 2 or 3 days.

Placing a round of parchment paper at the bottom of the pan can prevent this sticking and make the cake easier to release after baking. If you prefer not to use parchment paper, greasing the pan thoroughly can also help prevent sticking. What is a substitute for maraschino cherries in pineapple upside down cake?

Cool the cake slightly before removing from the pan.

The hardest part of making pineapple upside-down cake is the maneuver which turns the bottom of the cake pan into the top of the cake. Cooling the baked cake slightly before flipping it allows the topping to cool and stick to the cake before turning out.

A well-buttered pan and the naturally seasoned cast iron surface will prevent the topping layer of the cake from sticking—more on that later. For mini upside-down cakes, the mini cake pan is just the right size.

If you don't get rid of the excess, eventually you'll have more starter than your feedings can sustain. After a few days, your daily 1/4 cup flour and water won't be enough to sustain your entire jar of starter, and your starter will be slow and sluggish, not much better than discard itself.

But if there's a lot of liquid (say, more than half an inch or so), and especially if it's very dark, feel free to pour it off: not because it's “bad,” but because that amount of liquid may change your starter's hydration enough to make a difference in your baking.

The sugar puts stress on both the yeast and the bacteria, but the stress is less severe for the yeast. Therefore, the microbial population in the ripe sweet starter is skewed more toward yeast and also sugar tolerance, which is helpful if you happen to be making a sweet enriched dough.

Your cake is often subject to sinking in the middle due to various factors, including inaccurate oven temperature, excessive or insufficient leavening agent, overmixing of the batter, or premature opening of the oven door. Moisture loss or incorrect ingredient ratios may also play a role.

How do you get pineapple upside down cake to not stick to the pan? ›

In order to keep the fruit in place and protect the caramel from sticking, line the bottom of the pan with parchment. A smooth stovetop caramel is also key to the perfect upside-down cake. This recipe uses reserved pineapple juice and cornstarch to ensure the caramel stays nice and velvety.

When you flip the cake over so the pineapples are on the top, that caramel mixture seeps into the cake and makes this pineapple upside down cake so tender and moist. We prefer to serve this pineapple upside down cake a little warm, but you can easily serve it cold, straight out of the refrigerator.

You can use a fresh pineapple, cored, and sliced into rings. Maraschino cherries – You can use fresh pitted cherries or bourbon if you don't like maraschino.

Does pineapple upside cake need refrigeration? Absolutely! You have to refrigerate it, especially after you bake it.

Since parchment paper doesn't have a helpful “this end up” sign with an arrow, it takes a little detective work. Just hold the paper up to the light and look for the side that's slightly glossier or shinier. It is the shiny or glossy side of the parchment paper that should be face up on your baking sheet or cake pan.

If your cake has a soggy middle, the first thing to try is bringing the temperature down a little and baking for slightly longer. I'd suggest reducing the temperature by 20 degrees and increasing the baking time for 7 minutes.

Problem: The edges of my cake are soggy.

This happens when the cake isn't turned out onto your cooling rack soon enough and condensation has built up on the inside of the tin.

Soggy bottoms

This normally happens when the oven is not hot enough or the pastry is not baked for long enough. However, it can also be because too much water was added to the dough.

Pineapple chunks are preserved in juice; no matter how much straining you do, some pineapple juice will remain. The juice seeps into the dough and crust, making them soggy.