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pineapple upside down cake


Guest josephga
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Here is a great recipe if anybody is interested:

 

PINEAPPLE UPSIDE-DOWN CAKE

 

Ingredients:

 

1 cube Butter

1 cup Brown Sugar

1 # 2 can Sliced Pineapple

1 cup Cake Flour, sifted

1 tsp. Baking Powder

1/8 tsp. Kosher Salt

3 large Eggs, separated

1 cup Granulated Sugar

5 TBS. Pineapple Juice

 

Method:

 

Melt butter in a large baking pan, or Dutch oven. Spread brown sugar even in pan and arrange pineapple slices on the sugar. Sift together the flour, baking powder and kosher salt. Beat egg yolks until light adding sugar gradually, add the pineapple juice and the sifted flour mixture. Beat the egg whites until the hold stiff peaks and gently fold them into the batter. Bake the cake thirty (30) to thirty-five (35) minutes in a preheated 375 degree oven. Test cake with a toothpick. Turn the cake onto a plate immediately upon removing it from the oven

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Guest josephga

this is the recipe i used...

 

Topping:*

1 cup of firmly packed dark brown sugar

1/2 cup unsalted butter

1 can (20 oz) of pineapple slices

8 Maraschino cherrys for the center of each pineapple

 

Cake:

1 1/2 cups all purpose flour

3/4 teaspoon baking powder

1/2 teaspoon salt

1 3/4 cups of sugar

1 cup (2 sticks) unsalted butter at room temperature

4 large eggs

3/4 teaspoon vanilla extract

3/4 cup sour cream

2 tb rum

 

1 Start by making the caramel topping. Take brown sugar and butter and combine and melt in a saucepan on medium heat until sugar dissolves and the mixture is bubbly, this should take several minutes. Pour mixture into a 10 inch diameter stick-free cake pan with 2 inch high sides. Arrange pineapple slices in a single layer ontop of the caramel mixture.

 

 

 

2 Preheat oven to 325 degrees F. Whisk the flours, baking powder, and salt in a large mixing bowl. In a separate bowl, use an electric mixer to beat the sugar and butter together until light. Add eggs one at a time, beating after each addition. Beat in the vanilla and rum. Add dry ingredients alternately with sour cream in 2 additions each, beating well after each addition. Pour cake batter over caramel and pineapple in pan.

 

3 Bake cake until tester inserted into the center comes out clean, about 45 minutes. Cool cake in pan on a rack for 10 minutes. Turn cake out onto a platter. Serve warm or at room temperature.

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