Pineapple Upside-Down Cake
Filed under
Desserts
Recipe courtesy Tyler Florence. Makes 1 (9-inch) cake.
Ingredients
- 1 Pineapple, fresh, peeled and cored
- 4 tbsp Butter, unsalted
- 2 cup Light brown sugar, lightly packed
- 1/4 cup Maraschino cherries, stems removed
- 2 cup Flour, all-purpose
- 2 1/2 tsp Baking powder
- 1 pinch Salt
- 2 cup Sugar, granulated
- 2 Butter, sticks, unsalted, room temperature
- 2 Egg, large
- 1/2 cup Buttermilk
- 2 tsp Vanilla extract, pure
- Powdered sugar, for dusting
- 1 qt Gelato, yogurt gelato, store bought, for serving
Directions
- Preheat the oven to 350 degrees F. Cut the pineapple into 1/2-inch rings.
- Melt the butter in a small saucepan, add the brown sugar and cook 3 to 4 minutes, until an amber caramel. Pour into a 9-inch nonstick cake pan.
- Arrange the pineapple in the caramel (1 in the center and 5 around usually works), press down to submerge, and put a cherry in the center of each ring.
- Sift the flour into a large bowl and stir in the baking powder and salt.
- In another bowl cream the butter and sugar with a wooden spoon until light and fluffy. Whisk in the eggs, buttermilk and vanilla, then stir in the flour just to incorporate.
- Pour over the pineapple and bake about 1 hour, until golden, slightly puffed and springy in the center. Cool slightly, then invert onto a cake plate.
- Dust lightly with powdered sugar and serve with yogurt gelato.