Pineapple Upside Cake. After the delicious UPSIDE DOWN CAKE WITH ORANGE, that will never recommend to try when in season of blondes or blood oranges, here is the original American version of “Upside down pineapple cake” or the pineapple upside-down cake. I admit I have adored this cake that is a celebration of the eighties in the kitchen: wet, soft, compact, with pineapple taste slightly sour and the sweet caramel. If you like the idea of a more colorful sweet, you can put candied cherries at the center of the pineapple slice, as it was in the thirties when the cake was born and became famous, but I do not love the candied.
This cake, from compact consistency, soft and moist, it is very simple to prepare and makes tradition and convenience using the canned pineapple. This includes the original American recipe, indeed this cake was born in America just when the canned pineapple became customary. Although I do not see why you could not even use fresh pineapple, less sweet and sour.
Paramount (This is the only part that you have to be careful in the process) prepare a caramel payable to the bottom of the pan to caramelize the pineapple is good both surface of the cake, that will result if well cooked slightly crunchy. In short, the pineapple upside-down cake is a sweet timeless and really delicious, try and tell me. And take also a look at all my recipes CAKES BY BELIEF, good, fluffy, without creams and therefore storable for a long time, for so many delicious breakfasts. Have a good day!
250 grams of flour 00
3 whole eggs (150 grams)
150 grams of butter at room temperature
100 ml whole milk
100 grams of sugar or cane
grated rind of one lemon organic
10 grams of baking powder
a pinch of fine salt
pineapple in syrup, to taste
FOR THE CARAMEL:
100 grams caster sugar
30 milliliters of pineapple juice
10 grams of butter
To prepare the upside-down pineapple cake, first preheat the oven to 180 degrees static and then prepare the caramel: put in a saucepan with thick bottom sugar, a pinch of salt and pineapple juice. Bring to a boil and cook until a golden caramel, then turn off the heat and add the butter, mixing well. Grease and flour slightly sides of the pan and pour on the bottom of the cake caramel, then leave to cool slightly. Distribute caramel on the pineapple slices in a harmonious way: I Have placed centrally and six around.
For the pineapple upside-down cake dough, mount with electric whips the soft butter and sugar until mixture is puffy and fluffy, then add the eggs, one at a time, always working with whips. Add salt and, floor and alternating floor, Sift flour with baking powder and whole milk. Work the dough until you get a thick mixture, smooth and homogeneous. Finally, incorporate the lemon zest using a spatula.
Pour the mixture into the tortiera, level off with a spatula. Bake the pineapple upside-down cake for 40 minutes or until, tucking a toothpick into the sweet, will not dry. Draft the upside-down pineapple cake and let it cool on a gratella (I suggest you put a baking tray under the gratella to collect any excess caramel, with which you can then polish the surface of the cake). When the pineapple spilled cake is lukewarm, polish it with the caramel in excess or with little neutral apricot jelly dissolved in a little water. Bon appétit!