Bismillahir Rahmanir Raheem
What do you do when life gives you pineapples? Make cake of course! This version of the classic Pineapple Upside Down Cake has a delicious brown sugar caramel that soaks into the cake as it cooks. Absolutely delicious!
Pineapple Upside-Down Cake
Adapted from Gourmet, February 2000
Topping:
1/2 medium pineapple, peeled, quartered lengthwise, and cored
3/4 stick unsalted butter
3/4 cup packed light brown sugar
Batter:
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 stick unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla
1/2 cup unsweetened pineapple juice (I didn't have enough from my pineapple, used OJ instead and it was still awesome!)
Preheat oven to 350°F.
Make topping: Cut pineapple crosswise into 3/8-inch-thick pieces. Melt butter in pan. Add brown sugar and simmer over moderate heat, stirring, four minutes. Remove from heat. Pour into prepared cake pan and arrange pineapple on top of sugar mixture in concentric circles, overlapping pieces slightly.
Make batter: Sift together flour, baking powder, and salt. Beat butter in a large bowl with an electric mixer until light and fluffy, then gradually beat in granulated sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Add half of flour mixture and beat on low speed just until blended. Beat in pineapple juice, then add remaining flour mixture, beating just until blended. (Batter may appear slightly curdled.)
Spoon batter over pineapple topping and spread evenly. Bake cake in middle of oven until golden and a tester comes out clean, about 45 minutes. Let cake stand in skillet five minutes. Invert a plate over skillet and invert cake onto plate (keeping plate and skillet firmly pressed together). Replace any pineapple stuck to bottom of skillet.
Serve cake just warm or at room temperature.
Do ahead: Cake may be made one day ahead and chilled, covered. Bring to room temperature before serving.
What do you do when life gives you pineapples? Make cake of course! This version of the classic Pineapple Upside Down Cake has a delicious brown sugar caramel that soaks into the cake as it cooks. Absolutely delicious!
Pineapple Upside-Down Cake
Adapted from Gourmet, February 2000
Taken from SmittenKitchen (alcohol omitted, of course)
Topping:
1/2 medium pineapple, peeled, quartered lengthwise, and cored
3/4 stick unsalted butter
3/4 cup packed light brown sugar
Batter:
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 stick unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla
1/2 cup unsweetened pineapple juice (I didn't have enough from my pineapple, used OJ instead and it was still awesome!)
Preheat oven to 350°F.
Make topping: Cut pineapple crosswise into 3/8-inch-thick pieces. Melt butter in pan. Add brown sugar and simmer over moderate heat, stirring, four minutes. Remove from heat. Pour into prepared cake pan and arrange pineapple on top of sugar mixture in concentric circles, overlapping pieces slightly.
Make batter: Sift together flour, baking powder, and salt. Beat butter in a large bowl with an electric mixer until light and fluffy, then gradually beat in granulated sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Add half of flour mixture and beat on low speed just until blended. Beat in pineapple juice, then add remaining flour mixture, beating just until blended. (Batter may appear slightly curdled.)
Spoon batter over pineapple topping and spread evenly. Bake cake in middle of oven until golden and a tester comes out clean, about 45 minutes. Let cake stand in skillet five minutes. Invert a plate over skillet and invert cake onto plate (keeping plate and skillet firmly pressed together). Replace any pineapple stuck to bottom of skillet.
Serve cake just warm or at room temperature.
Do ahead: Cake may be made one day ahead and chilled, covered. Bring to room temperature before serving.
That looks yummy but it also looks gorgeous with all the pineapply arranged on top.
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