Pineapple Upside-Down Cake, Now and Then
I distinctly remember sticky buns being the first recipe we did, but the second one was a pineapple upside-down cake. It’s such a cool recipe for a new culinary student, since it just looks like a simple, rustic fruit cobbler when it comes out of the oven, all browned and bubbling, but a few minutes later, when it’s turned over and that gloriously caramelized surface is revealed, it becomes so much more.
I was actually kind of hoping that would happen here, so I could demonstrate how easy it is to simply put all your “puzzle pieces” back in place. So relax. Once the cake cools, no one will be able to tell the difference. As long as the syrup is warm, your reconstruction will be fine.
I may be in the minority, but I don’t like to top this with anything. Of course vanilla or coconut ice cream would be fine, or maybe a dollop of whipped cream, but for my tastes, “as is” works best. Anyway, I hope you give this classic pineapple upside-down cake a try soon. Enjoy!
Ingredients for a 9-inch skillet:
For the pineapple base:
4 tbsp butter
3/4 cup light brown sugar
1 tbsp pineapple juice
1 tbsp dark rum
1/2 small pineapple, trimmed, sliced (see video below)
For the batter:
1/2 cup melted brown butter (works same w/ regular melted butter)
1 1⁄2 cups flour
1/8 tsp ground cardamom
1⁄2 tsp salt
2 tsp baking powder
1⁄2 cup granulated sugar
1 egg
1⁄2 cup milk
As Promised, here's a video on how to peel and slice a pineapple from my friends at Allrecipes. Enjoy!
How to Prep a Pineapple
As Promised, here's a video on how to peel and slice a pineapple from my friends at Allrecipes. Enjoy!
Pineapple Upside-Down Cake, Now and Then
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