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 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)
|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|
|Butter||1 stick, at room temp|
|Whole milk||½ cup|
- Butter the sides of the cake pan and set aside. Pre-heat oven to 350ºF.
- 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.
- Mix together flour, baking powder, baking soda and salt in another bowl and set aside.
- 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).
- Transfer the egg whites to another bowl (unless you have a spare standmixer bowl).
- In a clean standmixer bowl, cream together butter and sugar. Then, add eggs and vanilla, and mix until well-combined.
- Turn the mixer speed down to low, and add in flour and milk in 2 alternating parts.
- 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.)
- Bake for 45-55 minutes.
- Wait 15 minutes before inverting to cool on a rack.