The Food and Wine Hedonist

leave your inhibitions at the door

Football! Week 9 – Pineapple Upside Down Cake

Whew… a close one.  When I started this series of posts, I was damn sure I would win hands down every week.  I mean, an avid football fan (granted one who only follows one team) should be able to pick more NFL games correctly than a fruit or vegetable – aka pure chance.  For the second time, we tied. But hey, I didn’t lose so last week’s Pineapple is this week’s…

Fresh Pineapple Upside Down Cake

I stole this one from Epicurious.

  • 1 2/3 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 fresh pineapple, halved lengthwise, cored, and peeled
  • 1 1/2 sticks (3/4 cup) unsalted butter, softened
  • 1/2 cup packed light brown sugar
  • 2/3 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 2 large eggs
  • 2/3 cup well-shaken buttermilk
  1. Put oven rack in middle position and preheat oven to 350°F.
  2. Sift together flour, baking powder and soda, and salt into a bowl. Cut pineapple crosswise into 1/4-inch-thick wedges.
  3. Butter a 9-inch round cake pan (2 inches deep) lightly on side and generously on bottom of pan using 1/2 stick butter. Sprinkle all of brown sugar evenly over bottom and arrange pineapple over it, starting in center of pan and overlapping slices slightly.
  4. Beat together remaining stick butter, granulated sugar, and vanilla with an electric mixer at medium speed until light and fluffy, about 2 minutes, then add eggs 1 at a time, beating well after each addition. Reduce speed to low and add flour mixture alternately with buttermilk in batches, beginning and ending with flour and mixing just until batter is smooth.
  5. Spread batter evenly over pineapple and bake until a wooden pick inserted in center of cake comes out clean, 40 to 45 minutes. Cool 15 minutes in pan on a rack, then invert cake onto a plate and remove pan. Cool to room temperature.

The only modification I did to this was cut the pineapple into smaller pieces so that I can get all artsy on you.  I figured if I’m going to rip-off a recipe, I should at least make it nice looking.

I just remembered that I had a couple pineapple recipes I did for The Sicilian’s Aloha Night party a few months ago – braised Hawaiian pork shoulder and a grilled pineapple dessert.  So if the upside down cake isn’t your bag, those were pretty good.

Week 9 Picks

This week’s guest is a pomegranate, which is currently in season and dirt cheap at your local grocer.

I figured I’d continue with the artsy theme and use the Hipstamatic app to take the picture.  It involved no work and people have a hard-on for these types of pics.  Another thing that gets people excited are my football picks.  So here they are… Go Bears!

Advertisements

About thefoodandwinehedonist

I don't know everything about the world of food and wine, but I'm not going to let a small detail like that stop me from blogging about it.

2 comments on “Football! Week 9 – Pineapple Upside Down Cake

  1. Pingback: Change is Good « The Food and Wine Hedonist

  2. Pingback: Are you a Cook or a Baker? | The Food and Wine Hedonist

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Information

This entry was posted on November 3, 2011 by in Cooking, Football and tagged , , , , .
%d bloggers like this: