pineapple upside-down cake

you could say that i woke up one morning and tasted pineapple on the tip of my tongue–although, if you get right down to it, i think my taste buds are longing for the superb roasted pineapple at heston blumenthal’s dinner.  i have yet to track down his roasted pineapple and tipsy cake recipe, but until i do, you’ll be seeing a series of pineapple treats in the forthcoming days.

i found a recipe for pineapple upside down cake in alice waters’ book chez panisse fruit, and made a few additions and subtractions along the way.

i used canned pineapple instead of fresh as i couldn’t find any decent fresh pineapple in the market.  if i made this cake again, i would wait until i got my hands on the fresh stuff — as the canned variety seems to lack that pineapple-ly flavour. it just ends up tasting like candied pineapples, which i’m not particularly fond of.  i would also add some fresh pineapple into the batter.

still, it’s a very nice cake that gets an oo la la, once flipped over!

Pineapple Upside-Down Cake
(makes one 9-inch cake)

Butter ¼ cup
Sugar ¾ cup
Pineapple a 20 oz. can or fresh sliced 1/4″ thick
Eggs 2 large ones, separated
Cream of Tartar ¼ tsp
Flour 1 ½ cups
Baking powder 2 tsp
Baking soda 1 tsp
Salt ¼ tsp
Butter 1 stick, at room temp
Sugar ¾ cup
Rum 1 tsp
Whole milk ½ cup
  1. Butter the sides of the cake pan and set aside.  Pre-heat oven to 350ºF.
  2. Place sugar and butter for topping into a small saucepan over medium heat.  When mixture starts to turn a golden brown, pour into the cake pan.  Then, place pineapple slices into the caramel, as shown in the picture to the right. Set aside.
  3. Mix together flour, baking powder, baking soda and salt in another bowl and set aside.
  4. Next, place egg whites and cream of tarter into the bowl of your standmixer with the whisk attachment.  Whip on high until stiff peaks form (about 3-5 minutes).
  5. Transfer the egg whites to another bowl (unless you have a spare standmixer bowl).
  6. In a clean standmixer bowl, cream together butter and sugar.  Then, add eggs and vanilla, and mix until well-combined.
  7. Turn the mixer speed down to low, and add in flour and milk in 2 alternating parts.
  8. Finally, fold the egg whites into the batter.  (note: the batter is a bit thick, and it may be easier for you to mix a bit of stiff egg whites into the batter first to loosen it up, before adding the rest.)
  9. Bake for 45-55 minutes.
  10. Wait 15 minutes before inverting to cool on a rack.

2 responses to “pineapple upside-down cake

  1. Ohh la la is right!! What a stunner…your photo is show-stopping! Where is the cover of Gourmet mag when you need it?! My jaw was on the ground reading this post for two reasons. 1) I just picked up a copy of Chez Panisse Fruit on Saturday at a used book store. What a treasure! 2) I have been pouring over pineapple cake recipes (my sister-n-law asked for one), so I have been researching for her and was going to try a few out. So funny we are both in pineapple-land now 🙂 Really looking forward to your other pineapple posts! Horray!

    • tomatointribeca

      you are too kind! i’m very excited to see your version of pineapple upside down cake! i’m sure it will be spectacular!!

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