Pineapple And Ginger Upside Down Cake Food

PINEAPPLE-GINGER UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350°F. Melt 1/4 cup butter in a 10-inch cast-iron skillet over medium low. Stir in grated ginger. Remove from heat. Sprinkle evenly with brown sugar.
• Cut pineapple lengthwise into 8 (1/4-inch-thick) planks, cutting in toward core, and discard core. Cut larger planks into triangles or rectangles. Arrange triangles and smaller planks on top of brown sugar mixture in skillet to fit snugly together (shingling pieces as needed). Set aside.
• Beat granulated sugar and 3/4 cup softened butter with a heavy-duty stand mixer fitted with a paddle attachment on medium speed until light and fluffy, 3 to 4 minutes. Beat in vanilla. Whisk together flour, baking powder, salt, and baking soda in a medium bowl. Whisk together eggs and buttermilk in a small bowl. Add flour mixture to granulated sugar mixture alternately with buttermilk mixture, beginning and ending with flour mixture, beating on medium-low speed until just blended before next addition. Spread over pineapple mixture in skillet.
• Bake in preheated oven until a wooden pick inserted in center of cake comes out clean, 50 to 55 minutes, tenting with aluminum foil after 40 minutes to prevent excessive browning if needed. Cool in skillet on a wire rack 10 minutes. Invert cake onto a serving platter. Cool 30 minutes to serve warm, or cool completely, about 1 hour.

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.

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 CAKE

Steps:

• Preheat the oven to 350˚ F. Grease the sides of a 9-by-3-inch round baking pan with cooking spray or butter.
• Make the topping: Beat the melted butter and brown sugar in a small bowl. Spread the mixture over the bottom of the prepared pan. Arrange 6 pineapple rings around the edge of the pan and 1 in the middle. Place a cherry in the middle of each ring and the rest between the rings at the edges.
• Make the cake: Stir the flour, baking powder, baking soda, salt, ginger and cloves in a large bowl. In another large bowl, beat the butter and sugar using a mixer until light and fluffy. Beat in the eggs, one at a time. Using a spatula, alternately fold in the flour mixture and the heavy cream and reserved 1/2 cup pineapple juice until blended. Spread the batter over the pineapple slices and bake until a toothpick inserted into the center comes out clean, 45 minutes to 1 hour.
• Let the cake cool in the pan for 5 minutes, then run a metal spatula around the edges to loosen the cake. Invert a serving plate over the cake pan and turn the cake and plate over together. Remove the cake pan and serve the cake warm with whipped cream.

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.

PINEAPPLE AND GINGER UPSIDE-DOWN CAKE

Steps:

• Grease an 8 inch tin.
• To make topping: put the butter and sugar into a small bowl and beat together till nice and fluffy.
• Pour into tin. Place pineapple rings on top and cherries in the middle, personally I hate cherries so I never use them.
• To make the cake. beat together sugar and butter till fluffy.
• Mix in the pre-beaten eggs a little at a time.
• Sift in flour and ginger and mix.
• Add the pineapple juice from tin - I normally don't use quite all of it, but over 3/4. The batter should be quite thin. Mix again.
• Pour batter into tin, smoothing the top.
• Bake at 180C/360F for 35 mins, or until an inserted toothpick or knife comes clean and cake is golden on top. I find that if the cake is golden on top but the middle isn't cooked, lowering the heat to 140 degrees C (280 F) and baking until middle is cooked is the best solution and sometimes if a cake is being particularly stubborn with the middle not cooking lowering it further to 100 degrees C (200F) Although I've never had to with this particular cake.
• When cake is ready turn over and release tin so the pineapple rings are on top.

PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350 degrees F. Grease sides of a 9 by 3-inch round baking pan with nonstick cooking spray or butter.
• For topping: Beat the melted butter and brown sugar together in a small bowl. Spread mix over the bottom of prepared baking pan. Arrange 6 pineapple slices around the edge of the pan and 1 in the middle. Place a cherry in the middle of each ring, and the rest between slices at the edges.
• For the Cake: Stir together flour, baking powder, baking soda, salt, ginger and cloves in a large bowl. In another large bowl, beat together the butter and the sugar until light and fluffy. Beat in the eggs 1at a time. Using a spatula, alternately fold in the flour mixture and the heavy cream and pineapple juice until blended. Spread batter over the pineapple slices and bake for 1 hour or until a toothpick inserted in center comes out clean.
• Cool in pan for 5 minutes. Then run a metal spatula around the edge to loosen cake, invert a serving plate over the cake pan, and turn cake and plate over together. Remove cake from the pan, and serve the cake warm, with whipped cream.

PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Preheat the oven to 350 degrees F.
• Place the butter in an 8-by-8-by-2-inch square baking pan and set it over low heat to melt. When melted, sprinkle the brown sugar over the butter. Arrange the pineapple rings in a single layer on top of the sugar, making 3 rows. Cut the maraschino cherries in half, and place one half, cut-side up, in the center of each pineapple ring. Set the pan aside.
• Sift the flour, baking powder and salt, then sift once more. Set aside. Using an electric mixer, mix together the shortening, granulated sugar, egg and vanilla. Blend in the flour mixture alternately with the milk, beginning and ending with flour. Stir only enough after each addition to combine.
• Pour the batter carefully into the pineapple-lined baking pan and bake for 40 minutes. Test for doneness by inserting a toothpick in the center or pressing the cake lightly with a fingertip; if the impression springs back, the cake is done. Run a knife around the edges of the pan and place a serving dish on top. Invert the cake onto the serving dish. Leave the pan inverted over the cake for several moments to allow the syrup to soak into the cake.

COCONUT-GINGER PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Lightly spray 9-inch round, 2-inch deep cake pan with nonstick cooking spray; set aside.
• Pineapple topping:
• Combine pineapple, brown sugar, and ginger in 10-inch skillet; cook over medium heat, stirring occasionally during first 5 minutes, until pineapple is translucent and has light brown hue, 15 to 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). Simmer juices over medium heat until thickened, beginning to darken, and mixture forms large bubbles, 6 to 8 minutes, adding any more juices released by fruit to skillet after about 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.).
• Cake:
• Adjust oven rack to lower-middle position and heat oven to 350 degrees. Whisk flour, baking powder, and salt in medium bowl; set aside.
• In bowl of standing mixer fitted with flat beater, cream butter, sugar and coconut at medium-high speed until light and fluffy, 3 to 4 minutes. Reduce speed to medium, add vanilla, and beat to combine; one at a time, add whole eggs then egg white, beating well and scraping down bowl after each addition. Reduce speed to low; add about one-third of flour mixture and beat until incorporated. Add half of coconut milk and beat until incorporated; repeat, adding half of remaining flour mixture and remaining coconut 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.
• 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 pan lightly against work surface to release any air bubbles. Bake until cake is golden brown and toothpick inserted into center of cake comes out clean, 45 to 50 minutes. Cool 10 minutes on wire rack, then place inverted serving platter over cake pan. Invert cake pan and platter together; lift off cake pan. Cool to room temperature, about 2 hours; then cut into pieces and serve.

PINEAPPLE UPSIDE-DOWN GINGERBREAD CAKE

Steps:

• For topping:
• Preheat oven to 350°F. Melt 1/4 cup butter in 10-inch-diameter cast-iron skillet or other heavy ovenproof skillet (preferably nonstick) over medium heat. Add 2/3 cup brown sugar and stir until mixture begins to form thick mass, about 4 minutes. Continue cooking, without stirring, until butter mixture spreads and covers bottom of skillet and bubbles appear all over surface, about 6 minutes longer. Remove skillet from heat. Arrange pineapple chunks close together in concentric circles atop sugar mixture in skillet.
• For cake:
• Sift first 8 ingredients into medium bowl. Using electric mixer, beat molasses, golden brown sugar, melted butter, eggs and vanilla extract in large bowl until well blended, about 2 minutes. Add half of dry ingredients, then whole milk, then remaining half of dry ingredients, beating until well blended after each addition. Beat in crystallized ginger. Spread batter evenly over pineapple in skillet.
• Bake cake until tester inserted into center comes out clean, about 40 minutes. Cool cake in skillet 5 minutes. Run small knife around sides of skillet to loosen cake. Place platter over cake in skillet; invert cake onto platter. Cool cake at least 1 hour. Serve slightly warm or at room temperature with whipped cream.