Recipe courtesy of Alex Guarnaschelli
Recipe courtesy of Alex Guarnaschelli
Watch how to make this recipe.
Pineapple Upside-Down Cake with Gingerbread Spice Caramel
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- Level: Easy
- Total: 1 hr 35 min (includes cooling time)
- Active: 45 min
- Yield: 6 to 8 servings
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- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 529
- Total Fat
- 17 g
- Saturated Fat
- 8 g
- Carbohydrates
- 94 g
- Dietary Fiber
- 3 g
- Sugar
- 75 g
- Protein
- 5 g
- Cholesterol
- 81 mg
- Sodium
- 602 mg
I never feel like pineapple belongs anywhere but in a smoothie or eaten as is. Then I tasted a caramel-doused upside-down cake with a mix of warm gingerbread spices and I was sold. You can cook this version in a cast-iron skillet and even present it without unmolding. You can also use a heavy-bottomed stainless skillet. I love to serve this piping hot with a scoop of vanilla ice cream, but you can also serve with a scoop of lemon sorbet. You can also get away with canned pineapple (which I love) but the fruit ends up more cooked and with less texture.
- Level: Easy
- Total: 1 hr 35 min (includes cooling time)
- Active: 45 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 529
- Total Fat
- 17 g
- Saturated Fat
- 8 g
- Carbohydrates
- 94 g
- Dietary Fiber
- 3 g
- Sugar
- 75 g
- Protein
- 5 g
- Cholesterol
- 81 mg
- Sodium
- 602 mg
Ingredients
The Caramel:
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Directions
- Position a rack in the center of the oven and preheat to 350 degrees F.
- Cook the pineapple: Heat a 10-inch ovenproof skillet over medium heat. Add the 2 tablespoons softened butter and melt. Add the brown sugar and a pinch of salt and cook until melted. Arrange the half-moon slices of pineapple in a single layer, interlocking them anyway they fit (if a slice or two are left over just snack on them). Cook over medium heat 2 to 3 minutes to allow the pineapple to brown slightly. Turn the pineapple slices on their second side. Keep warm.
- Make the batter: In a medium bowl, whisk together the 6 tablespoons melted cooled butter, eggs, buttermilk and vanilla until smooth. Use a rubber spatula to stir in the flour, granulated sugar, baking powder, baking soda and 1 teaspoon salt until completely smooth. The batter will be fairly stiff. Spray the skillet and pineapple with cooking spray for reassurance. Pour the batter over the pineapple.
- Bake the cake: Place the skillet in the center of the oven and bake until a toothpick inserted in the center of the cake emerges clean, 30 to 35 minutes. Cool for about 10 minutes, then unmold by first running a knife around the edge of the skillet. Invert a platter over the skillet. Using oven mitts to protect your hands, grasp the skillet and platter and quickly flip to unmold the cake; replace any pieces of pineapple that become dislodged. It’s best to unmold while the cake is fairly hot so don’t wait too long. If it cools or sticks, warm it in the oven for a few minutes to loosen the fruit.
- Make the caramel: In a medium stainless-steel saucepan, combine the sugar, a two-finger pinch of salt, lime juice and corn syrup with 1 cup water. Stir in the ground ginger, cinnamon, cloves and black pepper, and bring to a gentle simmer over medium heat. When the sugar is dissolved, cook until it caramelizes and thickens, 15 to 18 minutes. Stir in the fresh ginger. Set aside to cool and thicken slightly. When the cake is unmolded, carefully pour or spoon the caramel over the cake (see Cook’s Note).
- Serve: Cut the cake into wedges and serve on individual plates with ice cream or sorbet. Can also be served with whipped cream or by itself!
Cook’s Note
If the caramel cools or hardens too much, simply reheat it over low heat until the texture loosens. Take care when pouring or spooning the hot caramel over the cake.
