Thursday, June 10, 2010

Pineapple Upside Down Cake

When I
was a

I would
get so
my mother
would make
this desert.
It was
so yummy!

So, when
I was 
last night's
dinner party
I decided
that I
to try
to make it

And it was
just as
as I

Pineapple Upside Down Cake
Adapted from Curtis Atkins

1/2 cup butter
1/2 cup brown sugar
1 can sliced pineapple
1/4 cup dark rum
1/2 cup heavy cream

2 cups flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
3/4 cup unsalted butter, softened
1 1/3 cups sugar
3 eggs, separated
1 1/2 teaspoons vanilla extract
1/4 cup pineapple juice (reserved from the can of sliced pineapple)
1/2 cup buttermilk

1. Combine butter and brown sugar in a 12-inch cast iron skillet and heat until bubbly. Add pineapple and caramelize to a deep golden brown, turning once. Remove from skillet and set aside.

2. Pour rum and cream into a skillet and cook over low heat 5 minutes, until thickened, stirring constantly with a whisk. Remove from heat.

3.Butter a 10-inch round cake pan. Arrange pineapple rings to cover bottom of pan. Pour cooled sauce over pineapple and set pan aside.

4. Sift together flour, baking powder, soda and salt. Set aside

5. In a large bowl cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating after each addition. Add vanilla. 

6. Combine pineapple juice and buttermilk. Alternately add sifted dry ingredients and juice/buttermilk mixture to creamed mixture (begin and end with dry ingredients.) 

7. Whip egg whites to soft peaks and fold into batter. 

8. Bake at 350 degrees about 1 hour, or until a tester comes out clean. Invert onto a serving platter. 


Posted 1 Year Ago: "Butter by Nadia"


LaDonna said...

It looks wonderful...I would LOVE a piece...right now!!!

Danielle Hanson said...

Oooo that looks amazing! I've never had that before...guess I'll have to make it. :) Who did you have over?