Monday, July 15, 2019

Pineapple Upside Down Cake

This is a classic beauty.  Dah macam2 version of this cake yg ada on google.  So it's  just a matter of choosing the right one the suits you.  Esok ada gathering kat rumah K. Rita, my ssp senior,  who will be leaving for Haji  soon with her husband.  Our makan2 group decided to meet up,  potluck party kat rumah k. Rita.  Aku dah janji nak bawak cake esok.  

The truth is,  aku macam malas nak google  recipes.  Rasa mcm nak bake one of the cakes yg aku dah baked before, foolproof,  takyah nak adjust sana sini dah.  Tapi kindda boring jugak asyik makan cake sama je.  I baked this cake in a 9" round pan and in a smaller rectangular pan utk aku rasa.  Ye la,  takan nak bawak cake tak sedap kat gathering kan. Hahaha..  Anyway,  Alhamdulillah,  the cake turned up well.  Rasa sedap!!  Aku suka.  Here's  the recipe.  

Pineapple Upside-Down Cake

Pan Schmear
125gram salted  butter, at room temperature
1 ½ Tbsp Honey
1 Cup Packed Light Brown Sugar
¼ tsp Vanilla Paste or Pure Vanilla Extract
Sea Salt

1 Gold (Extra-Sweet) Pineapple (aku guna sliced pineapple  in a can) 

2 2/3 Cups Self raising flour
250 gram of salted Butter, at room temperature
1 cup Granulated Sugar
1 tsp Vanilla Paste or Pure Vanilla Extract
4 Large Eggs
50ml of pineapple juice (from the can) 
50ml of milk 


Preheat the oven to 180 degree celcius.

In the bowl of a stand mixer fitted with the paddle, combine the butter, honey, rum, brown sugar, and vanilla and beat until smooth and well blended. Spread 2/3 cup of the schmear over the bottom of a 9-inch silicone cake pan. Sprinkle lightly with salt.  (The remaining schmear can be refrigerated for up to 2 weeks or frozen for up to 1 month; bring to room temperature before using.)

Cut the pineapple into quarters.  Beginning at the perimeter of the pan, make an overlapping ring of pineapple slices with the curved side facing out. Make a second ring inside the first one, overlapping the slices in the opposite direction, working toward the center of the pan.

Sift the flour; set aside.

Put the butter and sugar in the bowl of a stand mixer and mix on low speed to combine, then beat on medium speed for about 3 minutes, until light and creamy, stopping to scrape down the sides as necessary. Mix in the vanilla. Add the eggs one at a time, beating until the first one is incorporated before adding the second and scraping down the sides as necessary. Beat in the milk. Add the flour mixture in 3 batches, beating until combined.

Pour the batter into the pan and spread over the pineapple. Bake for 15 minutes. Rotate the pan for even browning and bake for another 20 to 25 minutes, until a cake tester or wooden skewer inserted in the center of the cake comes out clean. Cool the cake in the pan on a cooling rack for 20 to 40 minutes.

Run a knife around the edges of the cake, invert onto a serving platter, and serve warm. (Leftover can be stored at room temperature for up to 2 days.)

Serves 8

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