PINEAPPLE UPSIDEDOWN CAKE

PINEAPPLE UPSIDEDOWN CAKE

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Recipe By: AAA

Ingredients:

FOR THE TOPPING
6 pieces pineapple slices, canned
1/4 cup buter
3/4 cup light brown sugar
1 tablespoon light corn syrup
2 tablespoons pineapple juice
(null) CAKE
1/2 cup butter
1 1/4 cups sugar
3 large eggs, separated
2 tablespoons rum
1/2 cup buttermilk
1 teaspoon vanilla extract
1 1/2 cups cake flour, sifted 3 times
1/2 tablespoon baking powder, bottled or canned
1/2 teaspoon salt

Directions:

1. Position a rack in the lower third of an oven and preheat to 350°F.

2. Grease a pineapple upside-down cake pan or a 9 inch diameter pan.

3. In a small saucepan over medium-low heat, melt the butter, then add the brown sugar, light corn syrup and pineapple juice. Allow to simmer for 3-5 minutes, then pour the mixture on the pan.

4. Then place the pineapple slices, soaked in the syrup placing 1 in the center and the rest around the center. Then place a cherry in the center of each pineapple.

5. To make the cake, sift together the flour, baking powder and salt. Set aside.

6. In another small bowl, whisk together the buttermilk, vanilla and rum. Set aside.

7. In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until creamy and smooth, about 1-2 minutes. Add the granulated sugar and continue beating until light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl.

8. Add the egg yolks one at a time, beating well after each addition.

9. Reduce the speed to low and add the flour mixture in three additions, alternating with the milk mixture and beginning and ending with the flour. Beat each addition just until incorporated, stopping the mixer occasionally to scrape down the sides of the bowl.

10. In a separate mixing bowl, beat the egg whites on high until soft peaks. Add 1/3 of the egg whites to the batter and mix in until well combined. Then add the rest of the egg whites and mix until well combined.

11. Pour the batter into the prepared pan, spreading it evenly. Bake until the center of the cake springs back when touched and a toothpick inserted into the center comes out clean, 50 to 55 minutes. Transfer the pan to a wire rack and let the cake cool upright in the pan for 15 minutes.

12. Tap the pan gently on a work surface to loosen the cake, invert the pan onto a cake plate and lift off the pan. Let the cake cool for 45 minutes before serving. Serve warm or at room temperature.

Source:
True confections
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