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Pineapple Upside-Down Cake

Monday, August 04, 2014

Recipe adopted from Gourmet Magazine.  [Recipe makes 8 slices].


1/2 pineapple, peeled, quartered lengthwise, and cored
6 tablespoons unsalted butter
5 1/4 ounces (~3/4 cups) brown sugar

6 tablespoons unsalted butter, softened
7 ounces (~1 cup) sugar
2 large eggs
1 teaspoon vanilla
1 tablespoon dark rum
7 1/8 ounces (~1 1/2 cups) all-purpose flour
2 teaspoons ground cardamom
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsweetened pineapple juice

2 tablespoons dark rum (optional)


Preheat the oven to 350° F

Melt the butter in a 10-inch cast iron skillet over medium low heat.  Stir in the brown sugar and simmer for several minutes.  Remove from heat.  Slice the pineapple quarters into 3/8-inch thick slices, and arrange on top of the brown sugar mixture in several concentric circles.

For the batter, add the softened butter to a stand mixer and add the sugar.  Mix using the paddle attachment until light and fluffy.  Add the eggs one at a time, and beat until incorporated.  Scrape down the sides of the bowl with a rubber spatula.  Add the vanilla and rum and mix on low.  In a separate bowl, sift together the flour, cardamom, baking powder, and salt.  Add half of this mixture to the stand mixer and mix on low.  Scrape down the sides and add the pineapple juice.  Mix on low until uniform.  Lastly, add the reamining dry ingredients and mix on low.  Transfer the batter evenly over the sliced pineapples.  Bake for 35 to 45 minutes, or until a toothpick comes out clean from the center of the cake.

Once the cake has rested out of the oven for 5 minutes, place a large, flat-bottomed plate or cake stand over the cast iron skillet, and then carefully flip both the plate and skillet 180 degrees.  The cake should release nicely from the skillet.  If you wish, drizzle the remaining 2 tablespoons of dark rum over the cake.  Let rest for at least 30 minutes before slicing and serving.

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