Sri Lankan Caramelized Pineapple-Upside Down Cake

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This Sri Lankan version of pineapple upside-down cake is made with caramelized jaggery and star anise. It makes a great treat for afternoon tea. Serve with ice cream or whipped cream.

Submitted by Bee
Updated on January 26, 2022
Prep Time:
25 mins
Cook Time:
40 mins
Additional Time:
10 mins
Total Time:
1 hr 15 mins
Servings:
10
Yield:
1 9-inch cake
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Ingredients

Original recipe (1X) yields 10 servings

Topping:

  • ¼ cup unsalted butter

  • ½ cup jaggery

  • 8 slices fresh pineapple

Cake:

  • 1 ½ cups almond flour

  • 1 cup cornmeal

  • 2 teaspoons baking powder

  • ½ teaspoon salt

  • 1 pod star anise

  • 6 tablespoons unsalted butter, softened

  • ¾ cup white sugar

  • 4 large eggs, at room temperature

  • 2 teaspoons pure vanilla extract

  • 2 teaspoons lemon zest

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C).

  2. Melt butter for topping in a medium saucepan over medium heat. Add jaggery and bring to a simmer, stirring every so often until jaggery is dissolved. Once it starts to bubble, turn off heat and immediately pour the mixture into a 9-inch round cake pan. Arrange pineapple slices on top of the caramel mixture. Set aside while you prepare the cake.

  3. Combine almond flour, cornmeal, baking powder, and salt in a bowl. Grind star anise pod with a mortar and pestle and add to the flour mixture.

  4. Beat butter in a bowl with an electric mixer until smooth and creamy. Add sugar and beat until creamed together. Beat in eggs on high speed until combined. Mix in vanilla and lemon zest. Pour the dry ingredients into the wet ingredients and beat on low speed until combined and no lumps remain; do not overmix. Pour batter over the pineapple topping in the pan and spread evenly.

  5. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 45 minutes; do not overbake.

  6. Remove from the oven and place on a wire rack; let cool for 10 to 15 minutes. Invert cake onto a cake stand or serving plate.

Cook's Note:

You can use brown sugary if you don't have jaggery, and whole wheat flour in place of cornmeal.

Nutrition Facts (per serving)

413 Calories
23g Fat
46g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 413
% Daily Value *
Total Fat 23g 30%
Saturated Fat 9g 44%
Cholesterol 105mg 35%
Sodium 247mg 11%
Total Carbohydrate 46g 17%
Dietary Fiber 4g 13%
Total Sugars 30g
Protein 8g 16%
Vitamin C 33mg 36%
Calcium 85mg 7%
Iron 1mg 8%
Potassium 138mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.