Wednesday, March 11, 2009

Pineapple Upsidedown Cake

I was making vanilla butter cake for a customer and ended up with way too much batter for the pans I was filling.

I quickly melted some brown sugar in pineapple juice with a little shot of coconut rum and made a pineapple upside down cake. I was only using a 7 inch pan so I cut the pineapples in 1/2 and layered the corner of each one on top of the other around the edge of the pan which gave the top bumpy terrain that I really liked.

Update: This is the recipe I used for the cake above. I mixed up 1 1/2 times the recipe below and ended up with a 2x 8 inch (3 inch sided) rounds that torted into 5 layers and used for this cake. And the 7 inch (3 inch sided) cake here. So if I'd have to guess, you could 1/2 the recipe below and get about the same sort of thing going on....

Vanilla Butter Cake
  • 12 oz Unsalted Butter (room temp)
  • 13 oz Granulated Sugar
  • 2/3 tsp (.12 oz) Salt
  • 7.5 oz Whole Eggs (room temp)
  • 15 oz Cake Flour (sifted)
  • 3 3/4 tsp (.62 oz) Baking Powder (sifted into flour)
  • 15 oz Whole Milk
  • 1/4 tsp (.25 oz) Vanilla Extract or Paste (mix into the milk)

Cream together butter, sugar & salt until light and fluffy. Add in eggs about 1 at a time mixing between each addition. Alternate adding flour/baking powder with milk/vanilla until everything is well combined.

Bake at 350 in a pan that has been lined with parchment on the bottom and sprayed with veg. oil. The top will get a little golden brown and a tester should come out clean when done.

Because the cake is fairly dense it doesn't spring back as much as other cakes would when its done so a tester is the best for testing doneness. It's best at room temperature and will really become pretty solid in the fridge because of all the butter.


Megan said...

Oooh pineapple upside down cake! Love that bumpy terrain - and where's the recipe for the butter cake? Hmmmmmm?

suz said...

I second that! I would love to see that recipe so I can do that too. Yum!