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Food and Recipe Classic Pineapple Upside Down Cake

Discussion in 'Lifestyle & Healthy Living' started by Jeanh, Sep 26, 2015.

  1. Classic Pineapple Upside Down Cake
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    INGREDIENTS:
    Topping:

    • 8 tablespoons (4 ounces) unsalted butter, at room temperature
    • 1 ½ tablespoons honey
    • ½ teaspoon dark rum (optional)
    • 1 cup packed dark brown sugar
    • ¼ teaspoon vanilla paste or pure vanilla extract
    • 20 ounce can pineapple slices (7 rings)
    • 14 maraschino cherries, drained
    • ¼ cup chopped walnuts (optional)

    Cake:

    • 1⅓ cup cake flour
    • 2 teaspoons baking powder
    • 8 tablespoons (4 ounces) unsalted butter, at room temperature
    • ½ cup plus 2 tablespoons granulated sugar
    • ½ teaspoon vanilla paste or pure vanilla extract
    • 2 large eggs
    • 1 tablespoon plus 1 teaspoon milk

    INSTRUCTIONS:

    1. Preheat oven to 350°F.

    Topping:

    1. In the bowl of a stand mixer fitted with a paddle, combine the butter, honey, rum, brown sugar, and vanilla and beat until smooth and well blended. Spread the brown sugar mixture over the bottom of a 9-inch cake pan.
    2. Evenly distribute the pineapple slices on top of the pan schmear. Add two cherries to the center of each pineapple ring. If using, add chopped walnuts to the corners of the pan where the brown sugar mixture is still exposed.

    Cake:

    1. Sift the flour and baking powder together; set aside.
    2. Out the butter and sugar in the bowl of a stand mixer fitted with the paddle and mix on low speed to combine, then beat on medium speed for about 3 minutes, until light and creamy, stopping to scrape down the sides as necessary. Mix in the vanilla. Add the eggs one at a time, beating until the first one is incorporated before adding the second and scraping down the sides as necessary. Beat in the milk. Add the flour mixture in 3 batches, beating until combined.
    3. Pour the batter into the pan and spread over the pineapple. Bake for 15 minutes. Rotate the pan for even browning and bake for another 15 to 20 minutes, until a wooden skewer inserted in the center of the cake comes out clean. Do not over bake the cake! Cool the cake in the pan on a cooling rack for 20 to 30 minutes.
    4. Run a knife around the edges of the cake, invert onto a serving platter, and serve warm. Leftover cake can be stored at room temperature for up to 2 days.
     
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