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A sourdough pineapple upside down cake on a white plate with one slice already cut.

Sourdough Pineapple Upside Down Cake

If you’ve got a jar of discard in the fridge and a tin of pineapple rings in the cupboard, this Sourdough Pineapple Upside Down Cake has your name all over it. It’s buttery, soft, a little nostalgic, and exactly the kind of sourdough cake that looks far fancier than the effort it takes. If you’ve never made a sourdough discard pineapple upside down cake before, don’t worry, this one is very forgiving and wildly satisfying to flip.
5 from 7 votes
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dessert
Cuisine Worldwide
Servings 12 -16 portions
Calories 302 kcal

Equipment

Ingredients
 
 

  • 60 g unsalted butter melted
  • 565 g tin (can) pineapple rings in juice, not syrup (you will need about 9 rings)
  • 12-16 glace cherries or maraschino cherries
  • 100 g light brown sugar

For The Sourdough Cake:

  • 175 g plain flour all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 100 g Greek yogurt or sour cream
  • 70 ml pineapple juice reserved from the tin/can
  • 100 g sourdough discard 100% hydration
  • 1 teaspoon vanilla bean paste or vanilla extract
  • 110 g butter unsalted, softened
  • 150 g granulated sugar
  • 2 eggs large, at room temperature

Instructions
 

  • Preheat the oven to 180°C (350°F). Pour the melted butter into a 23cm (9") deep cake tin or 22x22 cm (8.5-in) square pan. Brush the butter up the sides.
  • Pat the pineapple slices and cherries dry using paper towels. Sprinkle the brown sugar evenly over the base of the tin.
  • Arrange one pineapple ring in the centre, then surround with halved or whole rings. Arrange cherries in the gaps.
  • In a bowl, combine the flour, baking powder, baking soda and salt.
  • In another bowl, whisk together the yogurt, pineapple juice, sourdough discard and vanilla. I find a fork works better than a balloon whisk here.
  • In a separate bowl, using an electric handheld mixer, beat the butter and sugar for about 2 minutes until light and fluffy.
  • Beat in the eggs one at a time, mixing well between each addition.
  • Using a rubber spatula, fold in the sourdough starter and flour mixture in stages:
    ⅓ flour → mix
    ½ yogurt/discard → mix
    ½ remaining flour → mix
    remaining yogurt/discard → mix
    remaining flour → mix*
  • Spoon the batter over the pineapple layer, then smooth the top.
  • Bake for 30-35 minutes, until a skewer inserted in the centre comes out clean. Check after 25 minutes, and if the tip is browning too much, cover it with foil.
  • Leave the cake in the tin for 20 minutes.
  • Run a knife around the edge, place a plate on top, then flip.
  • Give it a gentle tap and lift the tin slowly.
  • Cool completely before serving.

Notes

The method borrowed from Pineapple Upside Down Cake - RecipeTin Eats. 

Nutrition

Calories: 302kcalCarbohydrates: 45gProtein: 4gFat: 12gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 58mgSodium: 183mgPotassium: 118mgFiber: 1gSugar: 30gVitamin A: 418IUVitamin C: 5mgCalcium: 54mgIron: 1mg
Keyword sourdough cake, sourdough discard cake, Sourdough Discard Pineapple Upside Down Cake, Sourdough Pineapple Cake, Sourdough Pineapple Upside Down Cake
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