Recipe courtesy of Curtis Aikens
Pineapple Upside Down Cake
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 564
- Total Fat
- 29
- Saturated Fat
- 18
- Carbohydrates
- 70
- Dietary Fiber
- 2
- Sugar
- 47
- Protein
- 6
- Cholesterol
- 126
- Sodium
- 318
- Total: 1 hr 35 min
- Prep: 35 min
- Cook: 1 hr
Ingredients
1/2 cup butter
1/2 cup brown sugar
1 large pineapple, cored, sliced into 1/3-inch rings (about 10)
1/4 cup dark rum
1/2 cup heavy cream
For the cake:
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 Tahitian vanilla extract
1/4 cup fresh pineapple juice
1/2 cup buttermilk
Directions
- 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. Pour rum and cream into a skillet and cook over low heat 5 minutes, until thickened, stirring constantly with a whisk. Remove from heat.
- Butter a 10-inch round cake pan and line with parchment paper. Arrange pineapple rings to cover bottom of pan. Pour cooled sauce over pineapple and set pan aside.
- Sift together flour, baking powder, soda and salt. Set aside
- 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. Combine pineapple juice and buttermilk. Alternately add sifted dry ingredients and juice/buttermilk mixture to creamed mixture (begin and end with dry ingredients.) Whip egg whites to soft peaks and fold into batter. Bake at 350 degrees about 1 hour, or until a tester comes out clean. Invert onto a serving platter.