Recipe: Pineapple Upside-Down Cake
For the cake:
- 2 cups cake flour
- 1 Tablespoon baking powder
- 1/2 teaspoon kosher salt
- 6 Tbs. unsalted butter, at room temperature
- 1 1/2 cups granulated sugar
- 2 teaspoons vanilla extract
- 3 eggs- room temperature
- 1/2 cup milk – room temp
- 1/3 cup pineapple juice (reserved from drained rings)- room temp
For the upside down topping :
7 ¼ inch thick canned pineapple rings
10 Tbs unsalted butter melted
3/4 cup firmly packed light brown sugar
1/2 cup granulated sugar
Preheat the oven to 350°F.
Grease a 10 inch circular cake pan
In a circular pattern, position the 7 pineapple rings on the bottom of the greased cake pan and add 1 cherry in the center of each pineapple ring.
To prepare the upside-down topping: In a saucepan melt the butter and add the brown sugar and granulated sugar. Heat and stir until the mixture is thick. Spread the mixture over the pineapple slices. Set aside.
To make the cake: In a bowl sift together the cake flour, baking powder and salt. Set aside. Use a whisk to stir and combine. In a smaller bowl, whisk together the milk, pineapple juice, and vanilla. In the bowl of an electric mixer fitted with paddle attachment, beat the butter on medium speed for 1 minute. Add the granulated sugar and beat for another 1 minute until very fluffy. Add the room temperature eggs one at a time until well incorporated about 1 more minute. Reduce the speed to low slowly add ½ of the flour mixture then all of the milk/juice/vanilla mixture and then the remaining flour mixture. Beat until just incorporated. Pour the batter into the pan, spreading it evenly.
Bake for 45 to 55 minutes and until a toothpick inserted into the center comes out clean. Transfer to a wire rack and let the cake cool upright for 15 minutes. To release the cake tap the pan gently on a work surface to help loosen the cake and then invert the pan onto a cake plate. Allow the cake to cool for at least 30 minutes.
Serve at room temperature
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Recipe by yumm yumm yumm.
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