Monday, November 2, 2009

Pineapple Upside Down Cake

One of my favorite desserts that my Memaw used to make for us was a Pineapple Upside Down cake. I love the moist cake that has absorbed a sweet combination of pineapple juice, brown sugar, and butter. She usually made one in a 9x13 pan with a cake mix. It was always so good.

I wanted to try to make a cake from scratch for mine so I went with the Pineapple Upside Down cake from The Joy of Cooking. It's really good!! Mine ended up very moist and the pineapple fit on top of it perfectly. I saw Paula Deen make a cake like this on her show before where she actually made a double layer cake with two cakes like this. I can see this cake going well at bake sales and baked goods auctions.

Pineapple Upside-Down Cake
adapted from The Joy of Cooking

7 slices canned pineapple
3 TBL butter
3/4 cup light brown sugar
13 maraschino cherries
3 large eggs
2 TBL buttermilk
1/2 tsp vanilla
1 cup flour
3/4 cup sugar
3/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
6 TBL butter, softened
6 TBL buttermilk

- Preheat oven to 350. Place 3 TBL butter in the cake pan and place the pan in the oven until the butter is melted. Tilt the pan to coat all sides with butter. Sprinkle the brown sugar evenly over the bottom of the pan.
- Drain the pineapple and place one ring in the center of the pan and arrange 6 more around it. Place the cherries in the center of each ring and in the spaces between them.
- In a small bowl, whisk together the eggs, 2 TBL of buttermilk and vanilla.
- In a mixer bowl, whisk together the flour, sugar, powder, soda, and salt. Add the 6 TBL of butter and the 6 TBL of buttermilk. Beat on low speed just until the flour is moistened. Increase the speed to medium and beat for exactly 1 1/2 minutes.
- Add 1/3 of the egg mixture at a time and beat for exactly 20 seconds and scrape the bowl after each addition.
- Scrape the batter over the fruit in the pan.
- Bake until a toothpick inserted in the cake comes out clean, about 35 - 40 minutes. Remove from oven and let cool for 2 to 3 minutes before inverting.


- MaNut to NoNut - said...

I caved! After seeing the picture of your cake, I stopped by the store on the way home from work to get pineapple! I have a recipe for mini-pineapple cake which you make in a muffin pan that I've been wanting to try! :)

Tia said...

believe it or not i've never made a pineapple upsside down cake! i also just bought the joy of Cooking. What are your fave recipes from there? don't know where to start... the book is huge!