By Faye Davenport
Pineapple upside-down cake is a cake that until now, I had made exactly one time. I was in junior high school. Back when part of the girls’ curriculum included home economics. Yes, home ec. Pineapple upside-down cake was the cake we were taught to make.
So, having not made one in my adult life, I went for the adventure. I have an extensive cookbook collection, but browsing the Internet was so much more fun. Every recipe had a yummy-looking picture of a cake topped with pineapple and caramelized brown sugar. The more pictures that I saw, the more I wanted the cake.
Photos can be really good references. They let you see what you like and what you don’t. And while there were actually quite a few recipes for little cakes, most were for large batches of little cakes. I didn’t need 24. And, I didn’t want a cake that looked like a weird little donut.
It was my intent to make two nice single-serving cakes, but at the last minute I decided to make a single cake in a five-inch cake pan. It was just a whim. I did think that there may have been too much batter for the pan…but the cake came out BEAUTIFULLY!! It took longer to bake than I had planned, but it was worth every extra minute.
I didn’t have maraschino cherries, so I plumped up some craisins to give the dish some color. And, my rum had a blend of coconut, but I didn’t notice either flavor much. Next time, I might add some coconut flakes to the batter, and sprinkle a tablespoon or two of rum on the cake at the end.
This cake is yumminess!! The topping is perfectly sweet and the cake is light with a nice chew. There’s even a crispy edge along the bottom. I’m making coffee to go with my next little slice.
This cake is meant to serve two. Or, as in my case, it serves one, two times.
- 1/2 cup all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 2T unsalted butter, softened
- 1/3 cup granulated sugar
- 1 egg
- 1/2 teaspoon vanilla
- 1T tablespoon dark rum
- 3 T unsweetened pineapple juice
- 1 T butter
- 2 T brown sugar
- Pineapple rings or chunks
- 1 Maraschino cherry
1. Preheat oven to 350 degrees. Spray 5” baking pan with non-stick cooking spray. (Confession: I forgot to do this…but the cake came right out of the pan.)
2. Melt butter in a small skillet. Add one tablespoon of brown sugar and cook for about a minute. Spoon the brown sugar mixture into the cake pan, and then mash in the other tablespoon of brown sugar into the mixture. Put the maraschino cherry in the center (I used a few plumped craisins) and arrange the pineapple around it, pushing it all down into the brown sugar mix.
3. Sift flour, baking powder and salt. In a separate bowl, cream together butter and sugar. Add eggs, vanilla and rum and beat for one minute.
4. Alternately add flour and pineapple juice, beginning and ending with flour, and beat together until well blended for one to two minutes.
5. Pour batter into pan over pineapple and brown sugar mixture.
6. Bake at 350o for 40-45 minutes…until a toothpick inserted in the center of the cake comes out dry.
7. Let cool in pan for 5-10 minutes. Run a knife along the edge to loosen the cake from the pan. Place a plate over pan and flip it upside down.
NOTE: For a six-inch baking pan, reduce the baking time to 30-35 minutes.
The recipe is adapted from Epicurious.
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