Friday, January 27, 2012


i love new york #1, irene suchocki

The city was wet, cold, and gloomy...blah. So, why not throw everything on its head and make a pineapple upside-down cake. I know, I know... this is a pie blog but occasionally I like to shake things up. I also happen to adore every single one of elephantine's 'how to' videos. Have an amazing weekend!

via elephantine

pineapple upside-down cake from rachelchew on Vimeo.

Pineapple Upside-Down Cake (serves 4-6)
adapted from Martha Stewart

3 pineapple rings
6 tbsp unsalted butter, divided
1/2 cup lightly packed brown sugar
3/4 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
2 eggs
1 tsp vanilla extract
3/4 cup sugar
  1. Preheat oven to 325º F.
  2. Melt 3 tablespoons butter and pour into a 6-inch cake pan. Tilt to evenly coat.
  3. Sprinkle brown sugar evenly over butter.
  4. Slice pineapple rings in half, then arrange in a circle in the cake pan. Set pan aside.
  5. In a mixing bowl, add flour, baking powder, and salt. Mix. Set aside.
  6. In another bowl, add eggs and vanilla extract. Whisk. Set aside.
  7. In an electric mixer (or large bowl), beat remaining 3 tablespoons butter with sugar until light and fluffy.
  8. Continue to mix while alternately adding flour mixture and egg mixture. Beat until batter is just combined.
  9. Pour batter into the prepared cake pan. Use a spatula to even out the top. Bake for 1 hour, or until an inserted toothpick comes out clean. Let cool for 10-15 minutes.
  10. Loosen the cake by running a knife along the edges. Place a cake stand (or plate) over the pan, then flip upside down. Gently shake if cake doesn't immediately come out of pan.

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