Recipe courtesy of Gale Gand
Pineapple Upside Down Cake
- Level: Intermediate
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 316
- Total Fat
- 14
- Saturated Fat
- 8
- Carbohydrates
- 46
- Dietary Fiber
- 1
- Sugar
- 33
- Protein
- 4
- Cholesterol
- 80
- Sodium
- 94
- Total: 1 hr 50 min
- Prep: 25 min
- Cook: 1 hr 25 min
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.