Pineapple upside-down cake

I don’t remember ever having pineapple upside-down cake growing up, so I am far from being an expert on it.  What I like about this recipe is the cake is not your typical butter cake.  This cake has a light as a feather texture, but isn’t the slightest bit chewy like sponge cake, and still has that delicious buttery melt-in-your-mouth-iness.

Pineapple upside-down cake

Pineapple Upside-down Cake
ever so slightly altered from Donna Hay’s Modern Classics 2
makes a 9” cake or 10 individual large ramekin-sized cakes

1 pineapple, perfectly ripe, juicy and sweet
1 cup brown sugar
1/4 cup water
2.5 oz butter, soft
1 - 1/2 cup flour
2 tsp baking powder
4 eggs
1 cup sugar
1 tsp vanilla
4 oz butter, melted

Peel and slice the pineapple.  Stamp out the core with a round cutter, and trim the slices with a larger round cutter.  Grease the cake pan or ramekins.

In a saucepan, combine the brown sugar and water.  Bring to a boil and cook until syrupy (~240º).  Carefully add the butter and stir to melt.  Pour the syrup into the cake pan, or divide the syrup between the ramekins (it will likely harden, don’t worry).  Arrange the pineapple slices in the cake pan, or fit them in the ramekins.

Sift the flour and baking powder three times and set aside.  In a mixing bowl, beat the eggs, sugar and vanilla until pale, thick and quite full.  Fold in the flour and melted butter.  Pour the batter over the pineapple rings in the pan, or divide the batter between the ramekins.  Bake at 325º until cakes are done, tested with the toothpick test.

Let the cake cool a bit, then invert on to your serving tray and gobble it up.  Or stash it away for later, reheat and invert on to your serving tray and gobble it up.

Traditionally, pineapple upside-down cake has those nasty little things called maraschino cherries stuck in the hole in the pineapple rings.  Do you know how they make those nasty little things?  If you did, you’d never eat another one.  A more haute way of nodding to this tradition is to fold some chopped, Port-poached dried cherries into some pink peppercorn ice cream.  Delicious!  Oh, and the pecans that are put between the rings.  Well, I have nothing against pecans, they are one of my favorite things.  So candy some of those and drop them on top (or better yet, use macadamia nuts).