Reviews (1)
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23 Ratings
5 star values:
7
4 star values:
6
3 star values:
9
2 star values:
0
1 star values:
1
Martha Stewart Member
Rating: Unrated
02/10/2010
Does this need to be refrigerated? How long to cool after baking? On a cooling rack? I am baking this tonight for Valentines Day. Thanks!
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Pineapple Upside-Down Cake
Recipe Summary
Yield: Makes one 10 1/2-inch cake
Ingredients
Ingredient Checklist
1/2 cup dried tart cherries
1 pineapple, (about 3 1/2 pounds), outer skin removed and uncored
1 cup cake flour
1 1/2 teaspoons baking powder
1 1/4 cups granulated sugar
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1/2 cup packed dark-brown sugar
1 vanilla bean, split lengthwise, seeds scraped
2 large eggs
6 tablespoons whole milk
1/2 teaspoon pure almond extract
1 cup heavy cream, well-chilled
2 tablespoons dark rum
Gallery
Pineapple Upside-Down Cake
Recipe Summary
Yield: Makes one 10 1/2-inch cake
Gallery
Pineapple Upside-Down Cake
Pineapple Upside-Down Cake
Pineapple Upside-Down Cake
Recipe Summary
Yield: Makes one 10 1/2-inch cake
Recipe Summary
Yield: Makes one 10 1/2-inch cake
Yield: Makes one 10 1/2-inch cake
Makes one 10 1/2-inch cake
Ingredients
Ingredients
- 1/2 cup dried tart cherries
- 1 pineapple, (about 3 1/2 pounds), outer skin removed and uncored
- 1 cup cake flour
- 1 1/2 teaspoons baking powder
- 1 1/4 cups granulated sugar
- 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
- 1/2 cup packed dark-brown sugar
- 1 vanilla bean, split lengthwise, seeds scraped
- 2 large eggs
- 6 tablespoons whole milk
- 1/2 teaspoon pure almond extract
- 1 cup heavy cream, well-chilled
- 2 tablespoons dark rum
Directions
Heat oven to 350 degrees. Line a baking sheet with parchment. Place cherries in a small heat-proof bowl. Bring 1 cup water to a boil in a small saucepan. Pour over dried cherries, and soak for 10 minutes. Drain well, and coarsely chop. Using a wide Japanese mandoline, slice whole pineapple as thinly as possible. Set aside. Sift together flour and baking powder. Set aside.
Heat 1/2 cup of granulated sugar in a 10 1/2-inch cast-iron skillet. Cook until deep amber, about 5 minutes. Remove the pan from the heat. Add 4 tablespoons (1/2 stick) butter, stirring vigorously with a wooden spoon. Spread caramel evenly to coat the bottom of the skillet, and sprinkle with dark-brown sugar.
Center one piece of pineapple in the skillet. Place pineapple slices in a tightly overlapping circle. Make a second ring, completely covering the bottom and continuing at least halfway up the sides. Place one remaining slice in the center of the skillet on top of the circles. (Be certain that there are no gaps as the bottom will be the top upon inversion).
In a heavy-duty mixer fitted with the paddle attachment, cream remaining butter, remaining 3/4 cup of granulated sugar, and vanilla-bean scrapings. Add eggs one at a time, mixing well after each addition. Pour in milk and almond extract. Slowly add sifted flour, scraping sides as needed. Using a rubber spatula, fold in chopped cherries. Pour batter into pineapple-lined skillet. Spread batter evenly with an offset spatula.
Place skillet on a prepared baking sheet, and transfer baking sheet to oven. Bake until golden brown and cake tester comes out clean, about 45 minutes.
Meanwhile, pour cream into the bowl of a heavy-duty mixer. Add rum. Whip on high speed until stiff peaks form, 45 to 60 seconds. Remove cake from oven, and pour excess liquid from skillet into a measuring cup. Carefully invert onto large cake plate, and pour reserved liquid over cake. Serve with rum-spiked whipped cream.
Reviews (1)
Add Rating & Review
23 Ratings
5 star values:
7
4 star values:
6
3 star values:
9
2 star values:
0
1 star values:
1
Martha Stewart Member
Rating: Unrated
02/10/2010
Does this need to be refrigerated? How long to cool after baking? On a cooling rack? I am baking this tonight for Valentines Day. Thanks!
Reviews (1)
Add Rating & Review
23 Ratings
5 star values:
7
4 star values:
6
3 star values:
9
2 star values:
0
1 star values:
1
Add Rating & Review
23 Ratings
5 star values:
7
4 star values:
6
3 star values:
9
2 star values:
0
1 star values:
1
23 Ratings
5 star values:
7
4 star values:
6
3 star values:
9
2 star values:
0
1 star values:
1
23 Ratings
5 star values:
7
4 star values:
6
3 star values:
9
2 star values:
0
1 star values:
1
- 5 star values:
- 7
- 4 star values:
- 6
- 3 star values:
- 9
- 2 star values:
- 0
- 1 star values:
- 1
Martha Stewart Member
Rating: Unrated
02/10/2010
Does this need to be refrigerated? How long to cool after baking? On a cooling rack? I am baking this tonight for Valentines Day. Thanks!
Martha Stewart Member
Rating: Unrated
02/10/2010
Does this need to be refrigerated? How long to cool after baking? On a cooling rack? I am baking this tonight for Valentines Day. Thanks!
Rating: Unrated
All Reviews for Pineapple Upside-Down Cake
- of Reviews
Reviews:
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All Reviews for Pineapple Upside-Down Cake
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
