#TBT Recipe: Fresh Pineapple Upside Down Cake
Way, way, back in the beginning of this blog I used to do pro football predictions. To tie it in with the site, I spun a fruit or vegetable to pick winners of the games. Don’t laugh – those essentially random predictions often beat a panel of ESPN experts. If I chose more winners than the produce, I would feature it in a recipe or two.
This was an easy enough recipe and the cake tasted pretty good, but I never made it again. And probably won’t again. I know that’s not the most stellar of recommendations and I don’t want to take anything away from the cake. But in the vast universe of dessert recipes out there, this one doesn’t exactly stir the senses. Maybe if you’re into old-school recipes or totally dig on pineapples. It is a crowd pleaser, though. So maybe if you want to make something that you never had any intention on making before…
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
- Put oven rack in middle position and preheat oven to 350°F.
- Sift together flour, baking powder and soda, and salt into a bowl. Cut pineapple crosswise into 1/4-inch-thick wedges.
- 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.
- 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.
- 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.