Pineapple Upside-Down Cake

Total Time:
1 hr 45 min
Prep:
45 min
Cook:
1 hr

Yield:
about 12 servings

Ingredients
  • Topping:
  • 5 tablespoons unsalted butter, plus more for preparing the pan
  • 1/2 cup firmly packed dark brown sugar
  • 1 tablespoon dark rum
  • 3/4 small fresh pineapple, peeled
  • Cake:
  • 1 1/2 cup cake flour
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon fine salt
  • 3/4 cup unsalted butter (1 1/2 sticks), at room temperature
  • 1 1/4 cups sugar
  • 3 large eggs, at room temperature
  • 1/2 cup whole milk, at room temperature
Directions
  • Place a rack in the middle of the oven and preheat to 350 degrees F. Cut out a circle of parchment or wax paper and place it in the bottom of a 9 x 2-inch round cake pan. Lightly butter the sides of the pan.

  • To make the topping: Heat a small saucepan over medium-high heat. Add the butter and cook, stirring occasionally, until it's browned and has a nutty aroma, about 5 minutes. Remove from the heat and whisk in the brown sugar and rum. Pour the butter-sugar mixture into the cake pan. Using a rubber spatula, spread the mixture out so it to covers the bottom of the pan.

  • Quarter the pineapple lengthwise, core, and slice it into about twenty 3/8-inch-thick slices. Arrange some of the pineapple slices in a slightly overlapping ring around the inside of the pan, leaving the center open. Place 3 of the slices in the center in a triangle pattern. Press the slices into the butter-sugar mixture.

  • To make the cake: Using a sieve over a large bowl, sift together the flour, baking powder, cinnamon, nutmeg, and salt. Set aside.

  • In a large bowl with a hand-held electric mixer, combine the butter and sugar and mix at a low speed until just incorporated. Raise the speed to high and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the sides of the bowl down with a rubber spatula.)

  • Add the eggs one at time, waiting for each one to be fully incorporated before adding the next.

  • Reduce the speed of the mixer to low. Add the flour mixture in 3 additions alternating with the milk in 2 additions. Raise the speed to medium and mix briefly until a smooth batter is formed.

  • Pour the batter onto the pineapple-lined pan. Place the pan on a baking sheet and bake the cake, rotating the pan once during cooking, until golden brown and a toothpick inserted in the center of the cakes comes out clean, about 45 to 55 minutes. Remove the cake from the oven and let cool for 5 minutes.

  • Run a knife around the edge of the pan to release the cake. Carefully invert the cake onto a serving plate and remove the parchment paper. Let cool completely before serving.

  • Copyright 2001 Television Food Network, G.P. All rights reserved


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