PINEAPPLE UPSIDE-DOWN CAKE
This cake, thought to have first appeared in the 1920s, has had such names as pineapple glacé and pineapple skillet cake.
Categories Cake Egg Dessert Bake Kid-Friendly Pineapple Winter Shower Potluck Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield 8 servings
Number Of Ingredients 18
Steps:
- 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, cardamom, 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.
ORANGE-CARDAMOM PINEAPPLE UPSIDE-DOWN CAKE
This is a wonderful Pineappe Upside Down Cake - thie was one of the first kind of cakes that I learned to make on my cooking journey - and have tried many different versions since that time, and this is one of my favorites. I got the recipe from America's Test Kitchen
Provided by Chef mariajane
Categories Dessert
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- For this recipe, we perfer to use a 9-inch pan with the sides that are at least 2-inches high. Alternatively, a 1-inch safe oven-safe skillet (either cast iron or stainless steel) can be used not only to cook the pineapple, but to bake th cake as well. If using a skillet instead of a cake pan, cool the juices directly in the skillet while making the batter; it's OK if the skillet is still warm when the batter is added. For a cake with a light, tender crumb, it is important to cream the butter and sugar well and to have the eggs at room temperature.
- Lightly spray 9-inch round, 2-inch deep cake pan with nonstick cooking spray, set aside.
- FOR THE PINEAPPE TOPPING:.
- combine pineapple, brown sugar, and orange zest in 10-inch skillet; cool over medium heat, stirring occasionally during first 5 minutes, until pineapple is translucent and has light brown hue, 15-18 minutes. Empty fruit and juices into mesh strainer or colander, set over medium bowl. Return juices to skillet, leaving pineapple in strainer, (you should have about 2 cups cooked fruit). Add orange juice to skillet and simmer juices over medium heat until thickened, beginning to darken, and mixture forms large bubbles, 6-8 minutes, adding any more juices released by fruit to skillet after 4 minutes. Off heat, whisk in butter and vanilla; pour caramel mixture into prepared cake pan. Set aside while preparing cake. (Pineapple will continue to release liquid as it sits: do not add this liquid to already-reduced juice mixture.).
- FOR THE CAKE:
- Adjust oven rack to lower-middle position and heat oven to 350°F Whisk flour, baking powder, salt, and cardamom in medium bowl; set aside.
- In bowl of standing mixer fitted with flat beater, cream butter and sugar at medium-high speed until light and fluffy. 3-4 minutes. Reduce speed to medium, add vanilla, and beat to combine; one at a time, add whole eggs, the egg white, beating well, and scraping down bowl after each addition. Reduce speed to low; add about 1/3 of the flour mixture and beat until incorporated. Add half of milk and beat until incorporated; repeat, adding half of remaining flour mixture and remaining milk, and finish with remaining flour. Give final stir with rubber spatula, scraping bottom and sides of bowl to ensure that batter is combined. Batter will be thick.
- TO BAKE:.
- Working quickly, distribute cooked pineapple in cake pan in even layer, gently pressing fruit into caramel. Using rubber spatula, drop mounds of batter over fruit, then spread batter over fruit and to sides of pan. Tap lightly against work surface to release any air bubbles. Bake until cake is golden brown and toothpick into center comes out clean, 45-50 minutes. Cool 10 minutes on wire rack, then place inverted serving platter over cake pan. Invert cake pan and platter together; life off cake pan. Cool to room temperature, about 2 hours. Then cut into pieces and serve.
UPSIDE-DOWN BLOOD ORANGE CAKE
In the cold days of a long winter, our tables are brightened by citrus season, and nothing has more flair than a blood orange. Here is a one-pan cake of cornmeal and flour that lets the orange's ruby flesh shine. It takes just a little time to assemble and less than an hour to bake. The result is a festive fruit dessert guaranteed to lift even the worst winter doldrums.
Provided by Melissa Clark
Categories sauces and gravies, dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. Grease a 9-inch round cake pan.
- In a small saucepan over medium heat, melt 3 tablespoons (45 grams) butter. Add the brown sugar and lemon juice; stir until sugar melts, about 3 minutes. Scrape mixture into bottom of prepared pan.
- Grate 1/2 teaspoon zest from one of the oranges, then slice off the tops and bottoms of both oranges. Place oranges on a clean, flat surface, and slice away the rind and pith, top to bottom, following the curve of the fruit. Slice each orange crosswise into 1/4-inch-thick wheels; discard any seeds. Arrange orange wheels on top of brown sugar mixture in a single, tight layer.
- In a large bowl, whisk together orange zest, cornmeal, flour, baking powder and salt. In a separate bowl, cream together remaining 2 sticks (225 grams) butter with granulated sugar. Beat in eggs, one a time, then beat in sour cream and vanilla. Fold in the dry mixture by hand.
- Scrape batter into pan over oranges. Transfer to oven and bake until cake is golden brown and a toothpick inserted in the center emerges clean, 40 to 50 minutes. Cool cake in pan 10 minutes, then run a knife along pan's edges to loosen it; invert onto a platter and cool completely before serving.
Nutrition Facts : @context http, Calories 558, UnsaturatedFat 10 grams, Carbohydrate 63 grams, Fat 32 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 19 grams, Sodium 262 milligrams, Sugar 41 grams, TransFat 1 gram
ORANGE UPSIDE-DOWN CAKE
Provided by Sam Worley
Yield Makes 1 cake
Number Of Ingredients 18
Steps:
- Make the caramel:
- Preheat the oven to 350°F.
- Lightly butter the cake pan. Slice the oranges as thinly as you can (about 1/8 to 1/4-inch thick), preferably using a mandoline and picking out seeds as you go; set aside.
- Make sure you have all the ingredients for the caramel ready to go before you begin cooking it. In a medium pot, combine the sugar and 6 tablespoons water and place over medium-high heat. Bring to a boil and cook, swirling the pan occasionally, until the mixture turns a medium-dark amber color, about 10 minutes. Remove pot from heat and carefully stir in the butter and salt until incorporated. Pour the caramel into the buttered cake pan.
- Starting in the center of the pan, layer the orange slices on top of the caramel, overlapping a bit and working your way toward the outer edge (you may not need to use all the orange slices). Set pan aside.
- Make the cake:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
- In a separate large bowl, use an electric mixer to cream the butter and sugar until fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition, and then blend in the vanilla and orange zest.
- Add the flour mixture in three parts, alternating with the buttermilk, beating just to combine. Spoon the batter in dollops over the oranges in the cake pan, being careful not to move them around too much. Smooth the top of the batter with a wet offset spatula or the back of a spoon. Bake until a toothpick inserted in the middle of the cake comes out clean, 35 to 40 minutes, rotating the pan halfway through.
- With an offset spatula or a butter knife, loosen any parts of the cake that seem to be sticking to the side of the pan. Invert the cake onto a plate or platter while it's still hot. Let cool until warm or room temperature, then cut into wedges with a serrated knife to serve.
PINEAPPLE UPSIDE-DOWN CAKE
This retro pineapple upside-down cake makes a fun centrepiece for afternoon tea and brings back many childhood memories
Provided by Sara Buenfeld
Categories Afternoon tea, Snack, Treat
Time 55m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 407 calories, Fat 23 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 36 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.87 milligram of sodium
PINEAPPLE ORANGE UPSIDE-DOWN CAKE
Make and share this Pineapple Orange Upside-Down Cake recipe from Food.com.
Provided by silky
Categories Dessert
Time 55m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Place 3 T butter in a 9 inch round cake pan.
- Place pan in oven until butter is melted.
- Drain oranges and pineapple slices on paper towels.
- Arrange in bottom of pan.
- Sprinkle with brown sugar.
- In medium bowl, beat remaining ½ cup butter and sugar until creamy.
- Add eggs and vanilla.
- Stir in flour, baking powder and salt.
- Stir in buttermilk.
- Spread batter over fruit.
- Bake 35 to 40 minutes, or until cake tester inserted in center comes out clean.
- Let stand 5 minutes.
- Run a knife around edge of cake.
- Place a plate over cake and pan and invert.
- Remove pan.
Nutrition Facts : Calories 375.8, Fat 17.4, SaturatedFat 10.5, Cholesterol 95.2, Sodium 338, Carbohydrate 52.2, Fiber 1.2, Sugar 34.8, Protein 4.6
PINEAPPLE AND CARDAMOM UPSIDE-DOWN CAKE
Make and share this Pineapple and Cardamom Upside-Down Cake recipe from Food.com.
Provided by AmandaInOz
Categories < 4 Hours
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Combine brown sugar and butter in a heavy-based saucepan and stir over low heat until well combined and smooth.
- Remove from heat and pour into a well-greased, round, 20cm cake tin, spreading evenly.
- Arrange pineapple pieces on top of brown sugar mixture.
- Sift flour, bicarbonate of soda and cardamom into a mixing bowl. Add caster sugar, stir and make a well in the centre.
- Melt butter with golden syrup, then pour into the well with eggs and milk.
- Beat thoroughly with a wooden spoon.
- Pour mixture over pineapple pieces and bake at 175C for about 1 hour or until a cake skewer inserted in the centre comes out clean.
- Cover with foil if cake browns before it is cooked through.
- Stand in tin for 5 minutes before turning out onto a plate.
Nutrition Facts : Calories 300.5, Fat 11, SaturatedFat 6.4, Cholesterol 78.8, Sodium 332.3, Carbohydrate 47.7, Fiber 0.9, Sugar 29.3, Protein 4.2
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- Preheat the oven to 350°. Using a knife, peel the oranges; be sure to remove all of the bitter white pith. Working over a bowl, cut in between the membranes to release the sections into the bowl; pour off and reserve the juice for another use.
- In a 10-inch cast-iron skillet, melt the butter with the brown sugar and cardamom until moistened. Remove from the heat and let stand for 10 minutes.
- Arrange the orange sections in the skillet in 2 concentric circles with all of the oranges facing the same direction. Pack the oranges tightly together and place 1 orange section in the center to fill the empty space.
- In a small bowl, mix the flour with the cardamom, baking powder and salt. In a large bowl, using an electric mixer, beat the butter with the sugar until fluffy. Add the eggs 1 at a time, beating well after each addition. Stir in half of the dry ingredients, then stir in the milk, vanilla and orange zest. Stir in the remaining dry ingredients until just combined.
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