Posted on Friday, 24th May 2013 by Grace Massa Langlois
Two things prompted me to make this classic Pineapple Upside-Down Cake, the sweet smell of pineapple every time I walked passed the kitchen island and believe it or not I’ve never enjoyed a slice before, the allure of sweet and sticky caramelized pineapple finely got the better of me.
Pineapple is a staple in my home but very rarely do I make desserts with it because my son, Matt barely allows the pineapple to ripen before he dives in. I’m a little embarrassed to share but usually if I want my children to enjoy fruit I have to wash and slice it up or it sits in the fridge.
The laziness drives me crazy, how difficult is it to wash and cut up fruit? Unfortunately when it comes to pineapple this doesn’t apply and I wish it did! Matt literally butchers it.
I’ve tried on many occasions to teach him how to peel, cut and core a pineapple properly but the first thing he always says, “Mom you’re always complaining that I won’t cut up fruit, the word lazy comes to mind and now that I am cutting up fruit, you’re still complaining.” I’m learning to leave well enough alone.
I’m a big fan of butter cake, the crumb is so tender and rich, but pairing it with sticky brown sugar caramelized pineapple takes it to a whole new level and makes it very hard to resist especially served warm with freshly whipped cream.
One taste and it becomes quickly evident why the cake became such a craze when it was first introduced in the 1920′s and also why it’s still enjoyed today.
For convenience I like to prepare various dessert ingredients in advance like fruit purées, toasted nuts, and vanilla sugar. I was toasting nuts yesterday and I decided to add coarsely ground almonds to the cake batter. The almonds added texture because I didn’t process too fine but they also added a wonderful nutty flavour to the cake.
You can’t go wrong with pineapple and rum, they go hand in hand especially when the rum is added to all three elements, the batter, and the caramel and also in the Chantilly Cream. If you prefer, the rum can be omitted from the recipe as well as amounts can be reduced or increased to please your palette.
I couldn’t have picked a better day to make the cake, the weather turned bitter cold last night, so cold in fact I had to turn the heat back on (not enjoying this!). A warm slice of sticky caramelized Pineapple Cake with freshly whipped Rum Chantilly Cream hit the spot.
Pineapple Upside-Down Cake with Rum Chantilly Cream
- Pineapple Upside-Down Cake
- Rum Chantilly Cream
Rum Chantilly Cream
I like to prepare the cream mixture twenty-four hours in advance for best flavour and I whip just before serving the cake. For best results, chill the mixing bowl and whip attachment in the freezer for about 20 minutes prior to whipping cream.
- 360 ml (1½ cups) heavy cream, 35%, cold
- 1 vanilla bean, split and seeded
- 39 g (¼ cup + 1 tablespoon) confectioners’ sugar
- 1 tablespoon dark or white rum, optional
- In airtight container, combine cream and vanilla seeds and whisk together to disburse seeds. Add vanilla pod, cover and chill in the refrigerator for at least 24 hours.
- Remove from refrigerator, remove vanilla pod and pour vanilla-cream mixture into bowl of stand mixer.
- Using fine mesh sieve, sift the confectioners’ sugar into the mixing bowl and add rum. (If you would like a stronger or milder rum flavour adjust accordingly.) Attach bowl to stand mixer fitted with whip attachment and beat at medium speed until stiff peaks form.
- Top slices of warm cake with quenelle of Rum Chantilly Cream.
Pineapple Upside-Down Cake
- 339 g (1½ cups) unsalted butter, room temperature, divided, extra for greasing tin
- 125 g (1 cup) plain (all-purpose) flour
- 50 g (½ cup) cake flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 75 g (½ cup) almonds, toasted and coarsely ground
- 253 g (1 cup + 2 tablespoons) caster (superfine) sugar
- 4 large eggs, room temperature
- 270 ml (1 cup + 2 tablespoons) whole milk
- Finely grated zest of 1 orange
- 2 teaspoons pure vanilla extract
- 3 tablespoons dark rum, divided, optional
- About ½ fresh ripe pineapple
- 200 g (1 cup) golden yellow sugar (light brown sugar)
- Preheat oven to 160° C (325° F). Using pastry brush, grease base and sides of 25 cm (10-inch) round baking tin with softened butter. Using fine mesh sieve, sift the plain flour, cake flour, baking powder and salt into a large bowl. Add the ground almonds and whisk to combine well. Cut six pineapple slices about 6 mm (¼-inch) thick. Using a small cookie cutter, remove core from the centre of each slice. Transfer slices to a dish, wrap with plastic to prevent drying out and let stand at room temperature.
- Reserve 113 g (½ cup) butter. In bowl of stand mixer fitted with paddle attachment, beat the remainder of the butter (226 g or 1 cup) at medium speed until creamy. Gradually add sugar and continue to beat until pale and fluffy, about 5 minutes.
- Add the eggs one at-a-time, beating well after each addition. Scrape sides, bottom of bowl and attachment after each addition.
- Add the flour mixture in three additions alternating with the milk in two additions, begin and end with flour mixture, and beat at medium-low speed until just combined. Scrape the sides, bottom of bowl and paddle attachment as needed.
- Reserve 2 tablespoons dark rum. Add the zest, vanilla and rum (1 tablespoon) and beat to just combine.
- In heavy bottomed skillet, melt the reserved butter (113 g or ½ cup) over medium heat. Sprinkle the brown sugar evenly over the melted butter and cook until sugar is dissolved, about 1 minute. Add the pineapple slices and sauté, swirling the pan occasionally, until the pineapple begins to caramelize, about 3 minutes.
- Place baking tin on heatproof surface. Remove skillet from heat and using tongs carefully transfer and arrange five pineapple slices on the base and around the sides of the baking tin. Cut the sixth slice in half, place one half in the centre of the tin and enjoy the other half (let cool before enjoying because the caramel is extremely hot). Return caramel to medium heat. Add the reserved rum (2 tablespoons), swirl the pan to combine and cook, 1 minute. Pour the caramel over the slices. Let stand to cool, 5 minutes.
- Pour the batter over the pineapple slices and using offset spatula spread evenly to edges of tin. Transfer to oven and bake until cake tester inserted in centre of cake comes out clean, 45 to 60 minutes.
- Remove from oven and transfer to wire rack. Let stand to cool in the tin, 5 minutes. Invert cake onto cake plate or cake stand.
- Cut into slices and serve warm with quenelle of Rum Chantilly Cream.
- Buon Appetito!
Tags: after school treat, afternoon tea, almond cake, almonds, cake, cake with fruit, cakes, caramel, classic cake recipes, classic desserts, dessert, desserts, desserts for entertaining, desserts with fruit, entertaining, food, food photography, food photos, fruit, fruit cake, pineapples, rum, Summer desserts, upside down desserts, upside-down cakes
Posted in Baking & Pastry, Baking Mise en Place, Basics, Cakes & Cheesecakes, Custards, Creams & Mousses, Dolci alla Frutta, Fillings, Frostings & Dessert Sauces, Fruit Desserts, Pastry Doughs & Batter, Recipes, Ricette di Base, Torte