Brandy Pineapple Upsidedown Cake:
A special almond cake baked with pineapple soaked in brandy and a brown sugar butter brandy caramel glaze.

I have never made a pineapple upsidedown cake before and was a bit worried about how it would turn out. The cake batter pushed my pineapple design a little and the caramel juices spilled while baking but other than that I would TOTALLY make this recipe again. This cake was sooo good even before it was baked, I spoiled my dinner appetite eating the yummy caramel sauce and cake batter. :)

I served this cake warm for breakfast and it was gone in a second!
Here's the recipe adapted from Simply recipes :)
Serves 12
2 cups firmly packed brown sugar
1 cup unsalted butter
1 can(20 oz.) of pineapple slices
1 cup brandy and brandy for soaking pineapple slices
stemless maraschino cherries

1 1/2 cups flour
6 tbs cake flour
6 tbs ground almonds (buy ready or put a hand full or so in the food processor)
3/4 tsp baking powder
1/2 tsp salt
1 3/4 cups sugar
1 cup unsalted butter, room temp
4 large eggs
3/4 tsp vanilla extract
3/4 cup sour cream or creme friache

-Drain pineapple slices of their juice. Save juice in a cup if you want. Let about 5 slices soak in brandy for 30 minutes to an hour.

-Make caramel topping. Take brown sugar and butter, and melt in a saucepan on medium heat until sugar dissolved and the mixture is bubbly, this should take several minutes. Take off heat and mix in brandy. Pour 1/2 of your caramel mixture into a 10 inch stick-free, buttered down, cake pan with sides a least 2 inches high. Store the other 1/2 batch in a covered container to heat up later and drizzle on the cake when ready to serve.

-Arrange pineapple slices and cherries in a single layer on top of the caramel mixture and set aside.

-Preheat oven to 325F.

-Whisk flours, almonds, baking powder, and salt in a large mixing bowl.

-In a separate bowl, use electric mixer and cream the sugar and butter together until really light and fluffy.

-Add eggs in one at a time and then add vanilla at the end

-Add dry ingredients alternately with sour cream in 2 additions each, beating after each addition.

-Pour cake batter over caramel and pineapple in the pan. Do this as fast as you can. It may look like the batter is messing up your pineapple positions but it won't.

-Bake cake for 1 hour 10 minutes or until the toothpick comes out clean.

-Cool cake in pan on a rack or 10 minutes. Then turn cake out onto a platter.

-Serve warm or at room temperature with extra caramel brandy glaze on top and perhaps some whipped cream.


1 comment:

Garrett said...

Damn... that is a beuatiful cake! You should totally cupcake that little diva of a pastry!