Jessica Morone’s unique approach to pineapple upside-down cake uses a loaf pan to create a denser, butterier pound cake, with a delicious wraparound topping.
The cake's crunchy caramel layer surrounds not just the top but the sides, enhancing the pineapple flavor and providing an extra sweetness and tang in each bite.
This recipe invites bakers to try something new, showcasing how versatility in baking techniques can lead to exciting flavor profiles and textures in familiar desserts.
Morone's cake contrasts traditional round pan recipes, focusing on a richer, drier texture that transforms classic upside-down cake into a decadent pound cake.
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