Photo: Pineapple Upside Down Cake Recipe
Ingredients
- 1/2 cup dried cherries
- 1 cup apple juice, boiling
- 1 pineapple, skinned and core removed
- 2 cups cake flour
- 1 tablespoon baking powder
- Pinch salt
- 1 1/4 cups granulated sugar
- 6 tablespoons (3/4 stick) unsalted butter, room temperature
- 1 cup dark brown sugar, firmly packed
- 2 vanilla beans, scraped
- 4 large eggs
- 3/4 cup whole milk
- 2 cups heavy cream
Directions
Preheat oven to 350 degrees.
Rehydrate the cherries in the apple juice and let soak until tender. Drain and chop. Slice the pineapple as thin as possible. Sift together the flour, baking powder and salt, 3 times over parchment paper. In a heavy saucepan, heat 1 cup granulated sugar and cook until amber in color, about 5 minutes. Remove from heat and add 3 tablespoons of the butter. Mix carefully with a wooden spoon. Pour the caramel into a 10-inch cake pan and spread around the bottom. Sprinkle with brown sugar. Line the pan with overlapping pineapple slices, covering the entire pan. In the bowl of a mixer, cream together remaining 3 tablespoons butter and vanilla scrapings with remaining 1/4 cup granulated sugar. Add the eggs, 1 at a time, and mix until fluffy. Add the milk alternating in three additions with the sifted dry ingredients. Fold in the cherries. Transfer to the pineapple lined pan. Bake until a cake tester comes out clean, about 70 minutes. Invert onto a cake plate. While the caramel left in the bottom of the pan is still hot, quickly transfer it to a saucepot over low heat. Add heavy cream and stir to make a sauce. Let thicken and serve with cake.
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By flyingfish7000
Brooklyn Park, MD
on June 18, 2011
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They made this same cake on the TV show, Every Day Foods. They cooked it only 45 min and it was well done. Check it with a tooth pick at 30 minutes and keep your eyes on it. I found the caramel very difficult even at low heat. I finally gave up and cooked the butter and sugar together and still had to add butter to make it even a little bit liquid. Keep in mind, the original recipe was from Dole and was to promote the use of canned, sliced pineapple, a then exotic fruit from the South Seas. It was so easy everybody could do it. The KISS theory works. This is not nor meant to be a gourmet desert.
As for the writing style, they just don't teach good style in school. If the teachers can't write well, they can't teach the students to write well. The only solution is to compensate and read well and read it all before you start.
By designerfood
Arlington Heigh...
on October 28, 2010
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Worst recipe tried so far! Hard to follow - recipe written poorly. Ingredients should be divided to match steps of recipe! And the dried cherries - YUK!
By cbecic_11609265
sacramento, CA
on May 31, 2010
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I chose to make this as a mango upside down cake. I was searching for a from-scratch cake recipe and did my own topping. As I mixed the cake I was already concerned. The cake batter was more like bread dough and it crawled up my beater blades to beater housing. It was very doughy and stretchy and I did use cake flour. I tried to thin it out but it remained that way. So in the end it was more like putting cobbler dough on top of the mango mixture. I had to spoon it out in clumps and try to spread it and seal so the mango mixture wouldn't bubble up. I also only baked it for about 35 mins. When I tasted it, it was very dense and plain. You definitely need to eat a bit of fruit topping with every bite of dough. I do not recommend this recipe.
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