Sunday, April 15, 2012

Pineapple Upside Down Cake

I absolutely love pineapple and when cake is involved... it's even better. I opted to use canned pineapple this time because the fresh pineapple we cut up is going to be used in our morning smoothies.


Pineapple Upside Down Cake
Recipe from Joy of Baking

55 grams butter, cut in small pieces
160 g light brown sugar
1 pineapple {peeled, quartered, cored, and sliced} or 1 20 oz can of pineapple chunks or rings {drained and dried}
195 g all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
113 g butter, room temperature
200 g sugar
1 teaspoon vanilla extract
2 eggs, separated
120 ml milk
1/4 teaspoon cream of tartar

  • Preheat oven to 350 degrees and place the rack in the center of the oven. 
  • Spray a 9 inch round cake pan with cooking spray.
  • For the topping, place the butter and brown sugar in a small saucepan and stir over medium heat until the butter has melted and the sugar has dissolved. Continue cooking, without stirring, for a few more minutes or until bubbles just start to appear around the outside edges of the mixture. Remove from heat, and pour into the cake pan. Arrange the pineapple slices or chucks on top of the sugar mixture.
  • In a large bowl, sift or whisk together the flour, baking powder, and salt.
  • In the bowl of your electric mixer, beat the butter and sugar until light and fluffy. Scrape down the sides of the bowl and then beat in the vanilla extract. Add the egg yolks, one at a time, beating well after each addition. Scrape down the sides of the bowl. 
  • Add the flour mixture, alternately with the milk, ending with the dry ingredients.
  • In a clean bowl, whisk the egg whites with the cream of tartar just until the whites hold a soft peak. With a spatula, gently fold the beaten egg whites into the cake batter. 
  • Pour the batter into the cake pan, smoothing the top. 
  • Bake for 45-55 minutes, or until the top of the cake has browned and starts to pull away from the sides of the pan. Remove from the oven and place on a wire rack to cool for about 10 minutes.
  • Run a sharp knife around the edge of the pan and then invert the cake onto a serving plate.



Ashley