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Sunday, August 2, 2009

Taste Buds: Pineapple Upside Down Cake

This recipe was “Oh so super duper yummy”. Ms. Bulldog came over for the day and we spent 4 hours making Pineapple Upside Down Cake, Macadamia Nut Humas with baked pita and this Coconut Shrimp with Sweet and Sour sauce. I will share the shrimp and the Humas later but for now whip this up and impress anyone within sniffing distance.

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Ingredients:

Topping:
2 Cups Brown Sugar
1/2 Cup Water
1/4 Cup Butter
1 Can (20 ounces) of Pineapple Slices

Cake:
1 1/2 Cups of All Purpose Flour
6 Tbsp Cake Flour
6 Tbsp of Ground Almonds (from about 2 ounces of whole almonds)
3/4 Teaspoon Baking Powder
1/2 Teaspoon of Salt
1 3/4 Cups of Sugar
1 Cup (2 Sticks) Unsalted Butter at room temperature
4 Large Eggs
3/4 Teaspoon of Vanilla Extract
3/4 Cup Sour Cream

Directions:

Topping:
Start by making the cameral topping. Take the butter and melt into a small saucepot. Once the butter is melted then add the brown sugar and cook over medium heat until the butter is dissolved and the sauce is bubbling.

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Pour the topping mixture into a 10 inch diameter stick free cake pan with 2 inch sides.

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Arrange the 7 pineapple slices in a single layer and then place the cherries in the center of the pineapple slices.

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Cake:

Preheat oven to 325 degrees. Crush the almonds into a fine powder.

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In a medium bowl blend the flours, almonds, baking powder and salt.

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Using an electric mixer beat the sugar and butter together until well blended. Add eggs one at a time beating until well blended after each egg. Beat in the vanilla. Add half the dry ingredient and blend, then add half the sour cream and blend. Blend the remaining dry ingredients and sour cream.

Spray Pam in the pan and then pour the cake batter over top of the topping and pineapple in the pan.

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Bake the cake in the oven for an hour and fifteen minutes or until lightly brown on top and a toothpick inserted in the middle comes out clean.

Then if you didn’t use enough Pam then you may need to shake it a bit,

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then bang on the bottom of the pan with a knife,

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or even peak under to make sure it is coming out, sometimes it helps to talk the cake out of the pan.

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Inevitably you end up with the final beautiful cake and a healthy lesson to USE MORE PAM.

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I hope your taste buds enjoy this rich and sinful Pineapple Upside Down Cake.

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