Pineapple Upside down Cake – Kona, Hawaii

 

 

Ingredients – (for Pineapple Layer)

2 oz.       Unsalted Butter, cut into pieces

1/3 C.    Dark Brown Sugar

6- ½ inch thick Fresh Pineapple Slices – OR- 6 canned pineapple slices, juice drained

 

Ingredients – (for Cake Layer)

1 ½ C.   Cake Flour

2 tsp.     Baking Powder

½ tsp.    Salt

3 oz.      Unsalted Butter, softened

¾ C.      Sugar

1 tsp.     Vanilla Paste(click here)

2            Egg Yolks   (large eggs)

½ C.      Milk

 

 

Method –

(Pineapple Layer)

Preheat oven to 350 degree’s F. Melt butter in a saucepan over low heat, add the brown sugar, wisk together

 and cook for 1 minute. This cake can be made in a 9 x 12 in. baking pan, or a muffin pan. Grease the pan with butter.

Pour the butter sugar mixture into the pan and add the pineapple slices on top of the mixture.

(Cake Batter)

Sift together the flour, baking powder and salt over a bowl. Mix it again to make sure it is well incorporated.

Use a mixer with the paddle attachment, beat together the butter and sugar (medium speed).

Scrape bowl and repeat, continue mixing until the mixture is light and fluffy, add the vanilla paste. Turn the mixer to low speed and add the egg yolks. Add the flour and milk alternately, do not overmix.

Pour the batter over the pineapple slices. Bake the cake for 25 minutes, or until it is light brown

and a cake tester comes out clean. Garnish with toasted coconut flakes and caramel sauce.

 

 

Recipe courtesy of -

Pastry Chef Tonia Kona

 

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