American Kitchen Classic Pineapple Upside Down Cake Food

PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Preheat the oven to 350 degrees F. Make the cake batter: Combine the flour, baking powder, salt, granulated sugar, 1/2 stick butter, the shortening, milk, eggs, vanilla and 2 tablespoons pineapple juice in a large bowl. Beat with a mixer on medium speed until well combined. (There will still be a few small lumps in the batter.) Set aside.
• Melt the remaining 1/2 stick butter in a 12-inch cast-iron skillet over medium heat; swirl to thoroughly coat the skillet. Sprinkle the brown sugar over the butter, making sure it's evenly distributed-you want the entire surface of the butter to be covered in brown sugar. Do not stir. As soon as the sugar dissolves, remove from the heat and layer the pineapple slices over the top. If desired, place maraschino cherries in the centers of the pineapple slices.
• Pour the batter evenly over the pineapple slices and gently spread to even out the top. Bake the cake 30 to 40 minutes, or until a toothpick inserted into the center comes out clean.
• Immediately run a knife around the edge of the cake, then put a plate upside down on top of the skillet. Carefully invert the skillet so the cake is turned onto the plate. It should come out pretty easily; if bits of cake stick to the skillet, use a small knife to patch it together. Let cool slightly before cutting into wedges. It's best served warm.

CLASSIC PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 375°. In an ungreased 9-in. square baking pan, combine butter and brown sugar. Drain pineapple, reserving 1/3 cup juice. Arrange 9 pineapple slices in a single layer over sugar (refrigerate any remaining slices for another use). Sprinkle pecans over pineapple; set aside. , In a large bowl, beat egg yolks until thick and lemon-colored. Gradually add sugar, beating well. Blend in vanilla and reserved pineapple juice. Combine flour, baking powder and salt; add to batter, beating well. , In a small bowl with clean beaters, beat egg whites on high speed until stiff peaks form; fold into batter. Spoon into pan., Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Let stand 10 minutes before inverting onto serving plate. Place a cherry in the center of each pineapple slice. If desired, serve with whipped topping.

GRILLED PINEAPPLE UPSIDE DOWN CAKE

Steps:

• Whisk together the honey, sugar, lemon juice, rum, if using, vanilla bean paste, cinnamon, ginger and salt in a small bowl. Place pineapple rings in a large, shallow dish and pour marinade over. Allow to sit for 30 minutes at room temperature to macerate.
• Meanwhile, preheat oven to 350 degrees F and preheat a grill or grill pan for cooking over medium-high heat. Grease a 12-inch metal fry pan or cast-iron skillet with butter.
• Remove the pineapple rings from the maceration liquid and reserve liquid. Oil the grill grates. Place the pineapple rings on the grill and cook until slightly charred, 2 to 3 minutes per side. Remove from grill and let cool slightly before cutting 6 of the rings in to half-moons, leaving one ring intact.
• Prepare the cake mix according to the manufacturer's instructions.
• Place the intact pineapple ring in the center of the greased skillet. Lay the halved rings around the central ring, all facing the same direction. Pour half of the maceration liquid into the pan over the pineapple. Pour the cake batter over.
• Bake, rotating the skillet halfway through, until top is golden and cake springs back when pressed, 40 to 50 minutes. Cool until just slightly warm, then carefully invert onto a cutting board or large platter. Slice and drizzle with remaining maceration liquid, then serve with vanilla ice cream.

PINEAPPLE UPSIDE-DOWN POUND CAKE

Steps:

• Preheat the oven to 350 degrees F.
• Butter all sides of a 9-by-5-inch nonstick loaf pan, then pour the melted butter into the bottom of the pan. Scatter the dark brown sugar evenly over the melted butter. Arrange 7 slices of pineapple and the maraschino cherries in your preferred design along the bottom and up the sides of the pan, halving the slices as necessary. Place the pan in the refrigerator to chill while the batter is prepared. (This will allow the fruit to set in the butter and minimize shifting when the batter is poured into the pan.)
• Cream the granulated sugar, lemon zest and 2 sticks room-temperature butter in the bowl of a stand mixer fitted with a paddle attachment on medium-high speed, scraping the bowl down halfway through, until pale and fluffy, about 6 minutes.
• Meanwhile, whisk together the flour, baking powder and salt in a medium bowl and set aside.
• With the mixer on medium high, add the eggs and egg yolk in 1 at a time, making sure they are fully incorporated between each addition. Reduce the speed to medium-low and add the vanilla and 1/4 cup sour cream; mix until incorporated. Add half of the dry ingredients and mix until just incorporated, then repeat the steps with the remaining sour cream and dry ingredients, making sure to scrape the bowl down between each addition. Add the chopped pineapple and mix until just incorporated, about 15 seconds.
• Remove the prepared loaf pan from the refrigerator and carefully pour in the batter, being careful not to shift the assembled fruit. Using a small offset spatula, carefully spread the batter into the corners and smooth out the top. Give the pan 5 to 10 taps on the counter to release any large air pockets.
• Place a sheet pan on the bottom oven rack and bake the cake on the middle rack until the top is deep golden brown and a cake tester or knife inserted in the center comes out clean, 1 hour 20 minutes to 1 hour 25 minutes. Allow the cake to rest for 30 minutes before inverting onto a serving plate.

AMERICAN KITCHEN CLASSIC PINEAPPLE UPSIDE DOWN CAKE

Steps:

• Line a dinner plate with paper towels. Lay the pineapple slices on the plate and blot them dry on both sides. Set aside.
• Lightly butter a 9 inch square baking pan. Combine the butter and maple syrup in a small saucepan over medium heat. When the butter melts, stir in the brown sugar.
• Bring to a slow boil and cook 30 seconds, stirring. Pour the mixture into the buttered pan. Tilt the pan to spread the mixture around.
• Lay the pineapple slices in three rows and put a cherry in the center of each ring. Press one pecan half, if using, in each gap between pineapple slices. Set aside.
• NOTE: If using a round skillet, heat the butter-maple syrup-brown sugar mixture right in the pan. Make a ring of pineapple slices, just touching, with one in the center and proceed with the cherries and pecans.
• To start the cake portion, preheat oven to 350 degrees F.
• Using an electric mixer on medium high, cream the butter, gradually adding sugar. Add the eggs, one at a time, beating well after each addition.
• Beat in 1/3 cup of buttermilk, the molasses and the vanilla.
• Sift the flour, baking powder, baking soda, salt and cinnamon into a bowl. Add half of the dry ingredients to the creamed mixture and beat until smooth. Add the remaining buttermilk, beat to blend then add the remaining dry ingredients and beat to combine.
• Scrape the batter over the pineapple slices and smooth with a spoon or spatula.
• Bake on the center oven rack for 35-40 minutes, until the center of the cake springs back when touched. Put a platter or baking sheet over the pan and carefully invert the cake onto the platter or baking pan. Remove the pan. Wear long sleeves and oven mitts incase the hot glaze leaks out during inversion.
• Cool for at least 10 minutes before serving.

PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4.
• For the topping, beat 50g softened butter and 50g light soft brown sugar together until creamy. Spread over the base and a quarter of the way up the sides of a 20cm round cake tin. Arrange 7 pineapple rings on top (reserving the syrup for later), then place 7 glacé cherries in the centres of the rings.
• Place 100g softened butter, 100g golden caster sugar, 100g self-raising flour, 1 tsp baking powder, 1 tsp vanilla extract and 2 eggs in a bowl along with 2 tbsp of the reserved pineapple syrup. Using an electric whisk, beat to a soft consistency.
• Spoon into the tin on top of the pineapple and smooth it out so it's level. Bake for 35 mins. Leave to stand for 5 mins, then turn out onto a plate. Serve warm with a scoop of ice cream.