Pineapple Upside-Down Cake

Name: Pineapple Upside-Down Cake
Prep time: 2 h 10 min
Cook time: 2 h 10 min
Total time: 2 h 10 min
Yield: 10
Cuisine: Global
Ingredients: 1 pinch Pinch chile de arbol powder; 0 teaspoons baking powder; 1 teaspoon baking soda; 118 milliliters buttermilk; 165 grams cake flour (1 1/2 cups plus 2 tablespoons); 3 Tbsps dark rum; 3 larges eggs; 149 grams granulated sugar; 300 grams granulated sugar (1 1/4 cups plus 3 tablespoons); 237 milliliters heavy cream; 149 grams fresh pineapple, coarsely chopped, plus 1 small ripe Golden pineapple, peeled, cored, sliced crosswise into 1/4-inch thick slices and each slice cut in 1/2; 0 teaspoons fine sea salt; 59 milliliters sour cream; 142 grams unsalted butter, at room temperature; 1 vanilla bean, seeds scraped; 1 vanilla bean, split; 2 teaspoons vanilla extract; 118 milliliters water; 177 milliliters 115 grams fine yellow cornmeal

Pineapple Upside-Down Cake requires roughly 2 hours and 10 minutes from start to finish. One portion of this dish contains roughly 6g of protein, 24g of fat, and a total of 522 calories. This recipe serves 10. This recipe covers 7% of your daily requirements of vitamins and minerals. A few people really liked this dessert. A mixture of cake flour, butter, baking soda, and a handful of other ingredients are all it takes to make this recipe so tasty. Users who liked this recipe also liked Pineapple Upside-Down Cake, Pineapple Upside Down Cake, and Pineapple Upside Down Cake.

Instructions

Watch how to make this recipe.

Preheat the oven to 350 degrees F.

Equipment you will use

Oven

Put the chopped pineapple in a baking dish, cover with foil and roast in the oven until soft and lightly golden brown. Leave the oven at 350 degrees F.

Ingredients you will need

Pineapple

Equipment you will use

Baking Pan

Aluminum Foil

Oven

Put the sugar, vanilla bean and 1/2 cup of water in a medium saucepan and cook over high heat until it turns a light caramel.

Ingredients you will need

Vanilla Bean

Caramel

Sugar

Water

Equipment you will use

Sauce Pan

Add the chopped pineapple, cream, salt and arbol and cook until slightly reduced.

Ingredients you will need

Pineapple

Cream

Salt

Let cool for about 5 minutes before adding it to a blender.

Equipment you will use

Blender

Remove the vanilla bean, then carefully transfer the mixture to a blender and blend until smooth. Strain through a medium mesh strainer into a bowl. Return the mixture to the saucepan and reduce it to a sauce consistency.

Ingredients you will need

Vanilla Bean

Sauce

Equipment you will use

Sieve

Sauce Pan

Blender

Bowl

Pour the caramel into a seasoned 10-inch cast iron pan and let cool slightly. Arrange the pineapple slices on top of the caramel and set aside.

Ingredients you will need

Pineapple Rings

Caramel

Equipment you will use

Frying Pan

Cream the butter and sugar in the bowl of a stand mixer fitted with paddle attachment until light and fluffy, scraping down the sides and bottom of the bowl once.

Ingredients you will need

Butter

Cream

Sugar

Equipment you will use

Stand Mixer

Bowl

Add the eggs, 1 at a time, beating until each is incorporated.

Ingredients you will need

Egg

Whisk together the flour, cornmeal, baking soda, baking powder and salt in a bowl until combined.

Ingredients you will need

Baking Soda

Cornmeal

All Purpose Flour

Salt

Equipment you will use

Whisk

Bowl

Whisk together the buttermilk, sour cream, rum, vanilla extract and vanilla seeds in a measuring cup. Alternate the dry and wet ingredients starting and ending with the flour and mix until just combined, scraping the sides and bottom of the bowl.

Ingredients you will need

Vanilla Extract

Buttermilk

Sour Cream

Vanilla

All Purpose Flour

Seeds

Rum

Equipment you will use

Measuring Cup

Whisk

Bowl

Pour the batter over the pineapple in the cast iron pan and bake until the top is lightly golden brown and a toothpick inserted into the center comes out with a few moist crumbs attached, 30 to 40 minutes. Cool on a baking rack for 10 minutes, then invert onto a large platter.

Ingredients you will need

Pineapple

Equipment you will use

Toothpicks

Oven

Frying Pan

Let cool for 30 minutes before serving.

Equipment

Ingredients

Servings:

1pinch

Pinch chile de arbol powder 0teaspoons

baking powder 1teaspoon

baking soda 118milliliters

buttermilk 165grams

cake flour (1 1/2 cups plus 2 tablespoons)3Tbsps

dark rum 3larges

eggs 149grams

granulated sugar 300grams

granulated sugar (1 1/4 cups plus 3 tablespoons)237milliliters

heavy cream 149grams

fresh pineapple, coarsely chopped, plus 1 small ripe Golden pineapple, peeled, cored, sliced crosswise into 1/4-inch thick slices and each slice cut in 1/2 0teaspoons

fine sea salt 59milliliters

sour cream 142grams

unsalted butter, at room temperature 1

vanilla bean, seeds scraped 1

vanilla bean, split 2teaspoons

vanilla extract 118milliliters

water 177milliliters

115 grams fine yellow cornmeal

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are my top picks for Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.