The Food and Wine Hedonist

leave your inhibitions at the door

#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
  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.

 

 

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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.

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This entry was posted on November 5, 2015 by in Cooking and tagged , , , , , .
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