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Pineapple Upside Down Cake

Pineapple Upside Down Cake

Brought to you by Maggie O’Connell

This is a cake but the texture is a little heavier and more dense than a traditional sponge cake.

INGREDIENTS

For the Topping:

  • 1 fresh pineapple
  • 6 oz. granulated sugar
  • 1/4 pint of water
  • 2 oz. unsalted butter
  • 6 to 8 cherries

For the Cake:

  • 4 oz. butter
  • juice and zest from 1 orange
  • 4 oz. sugar
  • 2 eggs, beaten
  • 5 oz. flour
  • pinch of salt

METHOD

Preheat the oven to 350 degrees.

For the Topping:

  1. Lightly grease the side of am 8″ round deep cake pan.
  2. Using the pineapple corer, cut the pineapple into rings per instructions. You’ll need 7 rings for the top.
  3. Dissolve 1/2 (3 oz.) of the granulated sugar and 1/4 pint of water into a frying pan. Add the pineapple rings and cook slowly until almost clear in color. Remove from pan.
  4. Add the remaining 3 oz. of sugar and 1/2 (2 oz.) o the butter and heat slowly. Do not boil or caramelize.  Pour the syrup into the cake pan.
  5. Place the pineapple rings on the syrup. Place one cherry in the middle of each ring on the top and sides and then on top of the cake where the rings join.

For the Cake:

  1. Using an electric mixer, beat the remaining sugar and butter with the orange zest until light and fluffy.  Add the eggs slowly and continue to beat.
  2. Sift the flour and salt together and fold into the mixture along with the orange juice.
  3. Spread the mixture into the cake pan on top of the pineapple rings and cherries.
  4. Bake for 45 – 50 minutes. When the cake is firm to the touch remove from oven. Loosen the sides and carefully turn onto a serving plate. The syrup will immediately run down the sides of the cake.
  5. Serve hot with a hard sauce or ice cream. The cake is also great at room temperature.

 

 



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