Ingredients
- 60 ml Québec maple syrup
- 30 g melted butter
- 6 pineapple rings, drained
- 6 maraschino cherries, optional
- 180 g all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp fine salt
- 2 eggs
- 120 ml Québec maple syrup
- 90 g melted butter
- 120 ml pineapple juice
- 1 tsp vanilla extract
Method
- Heat the oven to 175 °C and line the base of a 23 cm round pan with parchment.
- Mix 60 ml maple syrup with 30 g butter, spread it in the pan, and arrange the pineapple and cherries over it.
- Whisk flour, baking powder, and salt; separately whisk eggs, 120 ml maple syrup, butter, pineapple juice, and vanilla.
- Fold wet ingredients into dry ingredients, pour over the fruit, and bake for 40–45 minutes.
- Rest for 10 minutes, then invert the cake onto a plate while warm.
Conversion and rationale
Original sweetener (classic version): 200 g granulated sugar, including the fruit topping
Conversion used: Replace 200 g sugar with 180 ml maple syrup in the batter plus 60 ml for the topping; reduce the classic pineapple juice by 30 ml and bake at 175 °C, 15 °C lower than 190 °C.
Why Quebec maple syrup: Maple forms a fragrant glaze with pineapple and butter while preserving the cake's classic upside-down presentation. The fruit and syrup make a natural pairing rooted in North American ingredients.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →