Pineapple Upside-Down Cake

Name: Pineapple Upside-Down Cake
Ingredients: 1 batch caramel sauce (recipe follows); 1 fairly ripe pineapple, peeled, stemmed, cored, and sliced into ¼-inch thick shapes; Optional: Cherries, orange segments, coconut, pecans, mango; 4 tablespoons butter at room temperature; 4 tablespoons brown butter at room temperature; 5 ounces granulated sugar; 2 ounces brown sugar; ½ teaspoon ground cardamom; ½ teaspoon vanilla bean seeds; Zest of 1 lemon or lime; ½ tablespoon grated fresh ginger; 4 egg yolks at room temperature; 11 ounces pastry flour (Capps uses Crema pastry flour from Carolina Ground); 1 ounce fine cornmeal; ½ tablespoon baking powder; ½ teaspoon salt; ½ tablespoon vanilla extract (or coconut extract if including coconut in caramel); 5 ounces buttermilk at room temperature; 2 ounces reserved pineapple juice; 4 egg whites at room temperature

thelocalpalate.com

recipe yields Makes a 10-inch cake - 1 batch caramel sauce (recipe follows) - 1 fairly ripe pineapple, peeled, stemmed, cored, and sliced into ¼-inch thick

View full recipe on thelocalpalate.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thelocalpalate.com.

Share this recipe:

Cooking tools:

Stand mixer
Offset spatula
Microplane
Kitchen scale
Cake pan
Parchment paper
Oven
Chef's knife
Cutting board
Skillet
Saucepan
Mixing bowl
Measuring spoon
Measuring cup
Spatula
Plate
Pot

Ingredients

1 batch caramel sauce (recipe follows)
1 fairly ripe pineapple, peeled, stemmed, cored, and sliced into ¼-inch thick shapes
Optional: Cherries, orange segments, coconut, pecans, mango
4 tablespoons butter at room temperature
4 tablespoons brown butter at room temperature
5 ounces granulated sugar
2 ounces brown sugar
½ teaspoon ground cardamom
½ teaspoon vanilla bean seeds
Zest of 1 lemon or lime
½ tablespoon grated fresh ginger
4 egg yolks at room temperature
11 ounces pastry flour (Capps uses Crema pastry flour from Carolina Ground)
1 ounce fine cornmeal
½ tablespoon baking powder
½ teaspoon salt
½ tablespoon vanilla extract (or coconut extract if including coconut in caramel)
5 ounces buttermilk at room temperature
2 ounces reserved pineapple juice
4 egg whites at room temperature