Pineapple Upside Down & Pina Colada CakesPosted: December 3, 2011
Just came from the extra large, wide-aisled Fairway in Red Hook Brooklyn and I am truly in LOVE with that store!
Pineapples from Costa Rica were $2.50 so I grabbed one not knowing what in my single-hood I would do with all that fruit. I remembered how delicious fresh pineapple tastes in a pineapple upside down cake (never use canned pineapples for this cake!) and the decision was made.
Here’s the rich upside down part of the cake.
The pineapple is immersed in this butter and sugar melt.
The cake portion, which is mixed separately and poured on top of the butter and sugar melt was definitely good but I could tell that it wasn’t considered an important part of this recipe.
I later improved upon it with the adapted, Pina Colada Upside Down Cake.
For this cake, which I made a couple of days later, I used a butter cake recipe (see below for the recipe) and the upside down portion was similar with added coconut flakes. The result was a super rich, moist, potently fruity, Pineapple & Coconut (Pina Colada) Upside Down Cake!
Pineapple Upside Down Cake (from Food Buz)
Topping: 4 T unsalted butter, 1/3 C light brown sugar, 1 C fresh pineapple, ( ¼ C shredded coconut for Pina Colada Cake)
Process: Melt the butter and sugar until sugar is dissolved. Add this mix to the pan then add pineapple that has been sliced (and coconut for Pina Colada Cake).
Butter Cake Recipe (Yield: 1, 9” layer)
10 oz. sugar
8 oz. butter
10 oz. flour
1 t baking powder
Pinch of salt
5 oz. milk
1 t vanilla
Process: Cream the butter and sugar until smooth. Add eggs one at a time then add vanilla. Add combined flour/baking powder/salt alternating with the milk, to the creamed sugar mixture. Careful NOT to over mix (too much gluten makes for a dry cake).
Pour over pineapple/sugar/butter melt and bake for 30-40 minutes at 350 degrees.