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
- 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.
- 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.
- 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.
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.
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