Pineapple Upside-Down Cake From SK
I’m just not a big fan of the cake. I do enjoy the cupcake, probably because it’s so compact and efficient in delivering its deliciousness. I also enjoy ice cream cakes too, but when presented with the options for desert, cake just doesn’t sit very high on my priority list. Despite all this, there are a few kinds of cake I do like. Lemon or Chocolate would probably be my birthday choices. Who doesn’t love a big glass of ice cold milk and a rich, dense slice of chocolate cake–maybe with a little fudge drizzled all over for good measure? Right? So I guess what I’m trying to say is that I like certain cakes, but they aren’t really my go-to desert.
Well, the other day while I was talking about how much I loved pineapples, I started thinking about cake and how perfect a fusion of pineapple and cake would be. I had known there was such a thing as pineapple upside-down cake, but had never tried it due to all the maraschino cherries they usually contain. Intrigued by the idea anyway, we decided to put one together because I had a feeling this could quite possibly be my favorite cake ever. So we set out on the interweb to find an appropriate recipe to try.
We decided to replicate the recipe from one of our favorite food sites, Smitten Kitchen. The site is fantastic and was actually a big inspiration for our own beginnings. So we gathered the ingredients and dove right in.
From the pictures on SK, I immediately knew this cake was a winner. Who can resist a warm, thick layer of caramel? I know I can’t. The cake is a cinch to make too. A simple cake batter is mixed up (it definitely helps if you have a nice spacious mixer). Then you heat up a little brown sugar and butter caramel topping. Finally, you butter a pan and place some pineapples in the pattern of your choice neatly into its bottom. There’s really nothing to it. It’s simple and it’s perfect.
After all is said and done, the cake should look something like this. Let me tell you, my inclination was so right. This is my favorite cake of not only the moment, but most likely the next few years to come. The beauty is that the cake layer is pretty small and all that beautiful brown sugar melts into the top of cake and fuses with the pineapple juice, creating the perfect flavor. Definitely try this. It’s so simple, yet so delicious. A little dish recommended plate. Also go thank Smitten Kitchen too while you are at it.
Pineapple Upside-Down Cake
Borrowed from Smitten Kitchen and adapted from Gourmet, February 2000
The original recipe for this cake had three teaspoons of cardamom in it, alternately loved and loathed by recipe reviewers. Having no interest in a chai-flavored cake, I took it out and was left with the most flawless and easy go-to upside down cake, something I look forward to making every summer.
Topping:
1/2 medium pineapple, peeled, quartered lengthwise, and cored
3/4 stick unsalted butter
3/4 cup packed light brown sugar
Batter:
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 stick unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla
1 tablespoon dark rum
1/2 cup unsweetened pineapple juice
2 tablespoons dark rum for sprinkling over cake
Special equipment: a well-seasoned 10-inch cast-iron skillet. If you lack a cast-iron skillet of this size, make the caramel in a small pot and scrape it into the bottom of a similarly-sized cake pan. (I used a 9″ cake pan in the pictures above.)
Preheat oven to 350°F.
Make topping: Cut pineapple crosswise into 3/8-inch-thick pieces. Melt butter in skillet. Add brown sugar and simmer over moderate heat, stirring, 4 minutes. Remove from heat. Arrange pineapple on top of sugar mixture in concentric circles, overlapping pieces slightly.
Make batter: Sift together flour, baking powder, and salt. Beat butter in a large bowl with an electric mixer until light and fluffy, then gradually beat in granulated sugar. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla and rum. Add half of flour mixture and beat on low speed just until blended. Beat in pineapple juice, then add remaining flour mixture, beating just until blended. (Batter may appear slightly curdled.)
Spoon batter over pineapple topping and spread evenly. Bake cake in middle of oven until golden and a tester comes out clean, about 45 minutes. Let cake stand in skillet 5 minutes. Invert a plate over skillet and invert cake onto plate (keeping plate and skillet firmly pressed together). Replace any pineapple stuck to bottom of skillet. Sprinkle rum over cake and cool on plate on a rack.
Serve cake just warm or at room temperature.
Cake may be made 1 day ahead and chilled, covered. Bring to room temperature before serving.
i’m with you 100% on all of the above EXCEPT… i LOVE cake!
I’ve never liked Pineapple Upside Down Cake. It’s disgusting. I love pineapple, and cake is good with the right frosting, but it’s just a mess when the two are combined. I’m glad to hear that you liked it though, since you’re the one who had to eat it.
I’m with Brian on this one, I love the combination of the pineapple and carmel type mixture baked into the cake. Love pineapple, and this cake is one of my favorites too!
that photo reminds me of a peanut butter and banana sandwich… yum! I wonder if they have a cake like that.
maybe ill invent it?
[...] Pineapple Upside-Down Cake From SK (4) [...]