May Brass :: Absolutely Perfect Pineapple Upside Down Cake

When I started researching food from the 1920’s to create my Great Gastby photo shoot, I almost immediately ran into Pineapple Upside Down Cake.  I adore pineapple.  I adore Maraschino Cherries.  I adore Pineapple Upside Down Cake.  Turns out, there are about 1,000,000 different recipes for the cake and each one only a slight variation different from the next.

After several {very tasty} attempts, I finally found that I could combine the best of all of the recipes I discovered to come up with the absolutely perfect Pineapple Upside Down Cake.  This is also quite delightful because it does not need – in fact would be diminished by – frosting.

Topping ::
3 ounces butter
½ cup packed brown sugar
5 pineapple rings
5 maraschino cherries
Cake Batter ::
2 eggs
1 cup sugar
1 teaspoon vanilla
1 cup flour
½ teaspoon baking powder
¼ teaspoon salt
½ cup chopped pineapple
Preheat oven to 350 degrees.  Butter the bottom of an 8×8 pan and line with parchment paper.
In the bowl of a stand mixer whip together butter and brown sugar until light in color and fluffy.  Using an offset spatula, evenly cover the bottom of the prepared pan with the brown sugar mixture.  Place drained and dried pineapple rings on top of the brown sugar mixture and place one cherry in the center of each ring. 
Clean out the mixing bowl and whip together eggs and sugar until light and airy.  Add vanilla.  In a small bowl, combine dry ingredients and add them to the egg mixture.  Mix in flour with as few strokes as possible.  Add pineapple and combine. 
Pour batter over pineapple rings and smooth out with an offset spatula.  Bake 35-40 minutes until a toothpick comes out clean. 
Let rest 5 minutes before inverting.  When slightly cooled, place a platter on the top of the pan and flip over so cake lands on the plate. 
Serve warm. 

Photography by Jeff Hobson

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