Pineapple Upside Down Cake
I read about these pineapples on Cool Hunting. It is about a specific pineapple origin grown in Hawaii. I am always game to try new food products so I had a few shipped out for Memorial Day weekend. They are insanely delicious. Sweet, delicate and you can’t stop eating them. Not like your typical heavy yellow pineapple you pick up at the grocery store.
I got more pineapples than I bargained for so I decided to make a pineapple upside down cake. I figured I would make two. I know you are not supposed to double cake recipes but I went with it and kind of created my own recipe. It worked beautifully. I used two 8″ round cake pans that opened up easily so the bottom just slides out. Makes sense with this type of cake.
Preheat the oven to 350. I put both cakes in one oven (and covered the bottoms with tin foil to prevent major leakage in the oven)
One whole pineapple sliced. I did a good job slicing out the core and keeping the pieces round but I only used 3 round pieces for the cake and filled in with the rest.
1 stick of unsalted butter
1 cup of light brown sugar (only use half of this in the pan, the other half will go on the cake pan bottom)
1 tbsp (or more) of vanilla.
Take a large frying pan and melt the butter, sugar and vanilla at a low heat. Then put in the pineapple slices and caramelize them. About 10 minutes and flip in between. Low heat.
2 1/2 cups flour
4 tsp. baking powder
1 tsp. kosher salt
1 1/2 sticks unsalted butter at room temperature
2 cups white sugar
1 tbsp. vanilla
4 eggs at room temperature
1 cup sour cream
Put the flour, baking soda and salt in a bowl and stir together with a whisk. Beat the butter until fluffy and then add in the sugar until completely incorporated. Beat in one egg at a time until totally mixed in. Then beat in vanilla. Add in the sour cream. Now add the flour mixture. First put in half and mix and then the other half and mix.
Line the bottom of the cake pan with a non-stick spray. Then sprinkle about 1/4 cup of light brown sugar on the bottom of each. Now put your pineapples on this. Arrange so that the bottom is completely covered.
Divide the cake mixture into each of these cake pans. Spread evenly. Bake for about 45 minutes or until done.
Take out the oven, cool and then flip upside down. Voila. Serve warm or at room temperature.
and it looks really nice. i would have a piece with my latte right now.
.Strong, very strong. Stronger than an acre of garlic. That strong.Please pass the pineapple upside down cake.My Mother used to make one all the time and it was damn good.JLM.
It’s a beautiful food creation. My optic nerves are telling me it tastes good too :)Do you think the recipe would work with a gluten-free flour?I’ll contact the Sugarloaf Pineapple supplier; hopefully they ship to Canada. They’re pricey, but it would be great for special occasions.
you can absolutely substitute gluten free flour. i am sure you probably have to add something but guarantee someone has written about it on the web.