What we ate – Pineapple Upside-Down Cake
By : Dani | | On : August 21, 2014 | Category : Uncategorized
Yesterday afternoon the kids at cooking camp made a delicious Pineapple Upside-Down Cake. It’s called an upside down cake because brown sugar, butter, and pineapples are placed in the bottom of the cake pan before the batter goes in. The result is a beautiful caramelized pineapple topping which is revealed when the cake is turned out of the pan. The cake is a fluffy and moist yellow cake that goes well with the sweet-tart pineapple topping. You gotta try this! The recipe is below. Come to cooking camp to get more delicious recipes! 
Pineapple Upside-Down Cake
(recipe adapted from Williams-Sonoma)
For the topping:
7 fresh or canned drained pineapple slices (1/4- inch slices)
6 Tbs. (3/4 stick) unsalted butter
1/2 cup plus 2 Tbs. firmly packed dark brown sugar
1/2 cup granulated sugar
For the cake:
2 cups cake flour
1 1/8 tsp. baking powder
1 tsp. salt
3/4 cup milk
2 tsp. vanilla extract
6 Tbs. (3/4 stick) unsalted butter
1 1/2 cups granulated sugar
2 eggs
7 canned cherries in syrup, drained
Have all the ingredients at room temperature. Position a rack in the lower third of an oven and preheat to 350°F. Grease a 10 inch cake pan.
To prepare the topping, place the pineapple slices in the prepared pan. In a small saucepan over medium-low heat, combine the butter, brown sugar and granulated sugar and heat until the butter melts. Stir to blend the ingredients, then spread the mixture over the pineapple slices. Set aside.
To make the cake sift together the flour, baking powder and salt. Set aside. In a small bowl, whisk together the milk, and vanilla. Set aside.
In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until creamy and smooth, 1 to 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. Add the eggs one at a time, beating well after each addition.
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.
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.
Tap the pan gently on a work surface to loosen the cake, invert the pan onto a cake plate and lift off the pan. Place 1 cherry in the center of each pineapple slice. Let the cake cool for 45 minutes before serving. Serve warm or at room temperature.
