/ Thursday, September 8, 2011

SERVES: 8 to 10
3 sticks unsalted butter
½ cup packed light brown sugar
½ pineapple, peeled, cored and sliced into round
1½ cups granulated sugar
8 large egg yolks 
2 cups cake flour
2 teaspoons baking powder
½ teaspoon salt 
½ cup milk
¼ cup pineapple juice
1 teaspoon vanilla extract
½ teaspoon almond extract
Whipped cream, for serving

  1. Preheat the oven to 350˚. Put two 6-inch or 8-inch cake pans on a baking sheet. Put 4 tablespoons butter in each pan and transfer to the oven until the butter melts, about 5 minutes. Remove from the oven. Divide the brown sugar between the pans, sprinkling to coat the bottom evenly. Arrange the pineapple slices decoratively on top of the brown sugar mixture; set aside.
  2. Beat the remaining 2 sticks butter and the granulated sugar in a bowl with an electric mixer until fluffy. Add the egg yolks one at a time, beating well between each addition. Alternate adding the flour mixture and the milk until smooth. Mix in the pineapple juice, vanilla and almond extracts. 
  3. Divide the batter among the prepared pans. Bake until a toothpick comes out clean, 30 to 40 minutes. Let the cakes cool slightly in the pans on rack. Run a knife around the edges of the pans; invert the cakes onto the rack to cool completely. Serve with whipped cream on the side.

Baking a mid-week pineapple upside-down cake for my boyfriend was the right way to go last week. It's one of his favorites, and I happen to have perfected a killer recipe. The trouble is, I whipped it up right before our trip to Michigan; and now that we're back I'm feeling extra inspired to make this homey/Midwestern-y dessert, again! What a pickle. I guess we'll have to eat more cake.

1 comment

  1. Chris and I watched Top Chef Just Desserts last night after dinner ... with no dessert! It was torture, but we couldn't look away. I think I am going to have to make cake as well.


Let's chat! And be sure to check back—I make an effort to respond to every comment! xo EEP

© Hey, EEP!. Design:Maira Gall.