After so much back and forth and a great kaboom , I finally have made an Upside-down pineapple cake. And it was really worth the hassle.
Do not misunderstand! The cake is not difficult to make, but I had a few accidents along the way, that ended in a serving tray exploding in my hands. I have no injuries, but I notice that I have a small piece of glass in the index finger, so my husband have to»operate» on me later.
«An upside-down cake on a exploded serving tray!»
LESSON: Do not vault a hot cake onto a glass dish, but use one of Ceramics / porcelain. The heat creates tension in the glass and might cause it to go in to1000 pieses
… But enough about that … The cake is lovely and fresh, and should really be tested.
caramelized pineapple rings:
- 6 pineapple rings
- 1.5 oz (50 gr) butter
- 5.3 oz (150 gr) light brown sugar *
- 1 tablespoon cognac or 1/2 tablespoons rum (optional)
- coctail berries or cherry
* If you can not find light brown sugar in the store, use regular brown sugarand and mix in white granulated sukker. The flavour of the caramel / syrup will be very strong in the taste, if using only dark brown sugar.
- 7.5 oz (210 gr) sugar
- 4.6 oz(130 gr) butter
- 3 eggs
- 8.5 oz (240 gr) flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 4.4 fl oz (1.3 dl) milk
- 1 Tbls fresh lemon squeezed
- 1.5 tsp vaniljeesktrakt
Start by measuring out the milk and add the lemon, and let it sit out on the couther. It will get lumpy and you’ve got the same as buttermilk . Do you have buttermilk in the fridge, you use that instead!
Rady for caramelazing the pineapple rings!
Use the type of pineapple you prefer. But .. you probably get a more tasty cake if you take the hassle and buy a whole fresh-ripe pineapple.
How to know if it’s ripe : Take hold of the blade that sits right in the center of the pineapples crown, if it can easily pull it out, the pinapple is ripe!
You need a small pineapple or a 1/2 of a lage one.
Melt the butter in frying pan over medium heat and add the brown sugar.
Then add the pineapple rings. They will release some of it`s juice and make the sugar mixture boil. If you want to add cognac or rum, add it now!
After 4 minutes, turned the rings and «frie» on the other side.
Turn off heat and remove pan from heat. and let it cool a bit, while prepairing cake pan by sprayed lightly with fat or rubbe a little butter.
Do not fall for the temptation to stick your fingers into the fying pan. This is hot syrup and will give nasty burns.
Spread the rings in the bottom of the pan and feel free to add the red berries in each ring as a garnish. Pour over 4 Tbls of the hot syrup and the rest of the syrup is strained in to a separate bowl to be used later on.
Do you have a one piese cake pan, I recommend that you use that one.
Let the cake pan rest on the couther while making the cake batter:
Mix together flour, baking powder, baking soda in a separate bowl and beat well together. Are you using vanilla sugar? … add it in at this stage !
In the mixing bowl, cream the butter and sugat until light and creamy. It takes a few minutes, remember stop the mixer periodically and scrape down the sides of the bowl using a rubber spatula.
Add the eggs, one at a time and mix well between each addition.
Add the vanilla extract, if using, and mix well.
Add the flour and milk in tree additions, like this :Start the mixer on low speed and add 1/3 of the flour – quickly followed by 1/2 of milk .. So, again add 1/3 of the flour and then remaining milk and finally the rest of the flour. Stop the mixer and scrape down the sides and lift up from the bottom of the mixer bowl using a rubber spatula, at once the last flour is just incorporated.
Restart your mixer again, now at full speed and let it run for 10 seconds. STOP! And the batter should be velvety and smooth. If mixing more after this stage , the flour will release the fibers and turn the cake heavier and more compact.
Poure the batter in the cake pan on top of the pineapple and syrup. Level the surface slightly.
Bake in the lower section of the oven at 350 F (180 C ) degrees for 35 – 45 minutes. After 35 minutes you can put a sheet of baking paper on top of the cake pan to prevent the cake to over cook and get a to dark color.
The cake is ready baked when it crawls away from edges of pan and a stick inserted in center of cake comes out clean.
Allow to cool in the pan for 5 minutes (until you stop to hear sizzling sounds from down in the syrup)
I turned my first cake on a cake tray, because I was unsure of how much hot syrup that was at the bottom of the pan. But now it is tested and the cake is safe to turn onto a wire rack to cool.
While cake is still warm, I drisseled some tsp of of the remaining syrup on top of the cake. Check if you want to bake the cake on rack, top up, for 5 minutes more.
When cake is cooled put it on a serving tray and serve with the rest of the syrup by the side in a separate bowl.
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