Pineapple Upside-Down Cake
The pineapple upside-down cake in this recipe develops a nice caramelized bottom (or is it top?) because of the caramel. A pineapple upside-down cake is called that because . . . well, you flip it over after baking.
Preparation time: 30 minutes
Baking time: 40 minutes
Yield: 8 to 10 servings
6 tablespoons butter
1 cup brown sugar
1/2 cup chopped walnuts
1 1/2 cups sugar
1 vanilla bean, split lengthwise, or 1 teaspoon vanilla extract
1/2 cup orange juice or pineapple juice
1 1/2 cups cake flour
1 1/2 teaspoons baking powder
Preheat oven to 350 degrees F.
Peel and core the pineapple.
Slice the pineapple into 10 equal pieces about 1/4-inch thick.
Melt the butter and brown sugar in a large, heavy skillet or cake mold.
Remove from the heat and make sure the mixture coats the bottom evenly.
Cut the pineapples slices in half crosswise.
Arrange them tightly in the skillet or cake mold.
Sprinkle the chopped walnuts over the pineapple slices.
Separate the eggs into two mixing bowls.
Add 1 cup sugar, the vanilla, and orange juice to the yolks.
Blend for about 5 minutes or until frothy and pale yellow.
Sift together the cake flour and baking powder into a large bowl.
Pour the egg mixture over the sifted flour mixture and stir well.
Whisk the egg whites with 1 teaspoon sugar until they rise and fluff.
Add the remaining 1/2 cup sugar gradually while mixing.
You want the egg whites to reach stiff peaks.
Fold the egg whites, a little at a time, into the egg-flour mixture.
Spread the mixture evenly over the pineapple slices.
Bake for 40 minutes or until a toothpick comes out clean.
Let the cake cool and then run a knife around the perimeter of the cake.
Place a serving platter on top of the cake and flip over.
Remove the cake pan and slice the cake.
You can either place slices on individual plates or allow people to take their own slice from the platter.