Pineapple Upside-Down Cake

The holiday season simply wouldn't be the same without having a little something sweet on the table.  This year we tried a pineapple upside-down cake using Martha Stewart's yellow cake, and it was absolutely delicious.  Pineapple upside-down cake is such an easy cake to make, and with its decorative layer of golden pineapple and caramel, it's an impressive and beautiful addition to any table.  But let me offer a word of caution -- this is possibly the best pineapple upside-down cake I've ever had.  It's truly irresistible.  Bake at your own risk!

The Topping:

• 1/2 cup + 2 Tbsp light brown sugar
• 5 Tbsp butter (room temperature)
• 1 Tbsp maple syrup
• 1 tsp dark rum (optional)
• 1/4 tsp vanilla extract
• 1 20 oz can of pineapple slices in juice, drained

Directions:

1. Butter and lightly flour an 8 inch cake pan.  Set aside.
2. In a medium bowl, cream butter and sugar by hand.
3. Add rum, maple syrup, and vanilla.  Blend with mixer until creamy.
4. Split the mixture into 4 or 5 equal portions, and drop each portion into the cake pan, evenly spaced.  Spread evenly with a spatula.  The topping should be about 1/4 inch deep.
5. Place pineapple slices on the sugar mixture in a decorative fashion.  Cover as much surface area as possible with pineapple.  Set aside while you make the cake batter.

Cake Batter:

• 3/4 cup all purpose flour
• 3/4 cup cake flour
• 1 1/2 tsp baking powder
• 1 stick of butter (room temperature)
• 3/4 cup + 2 Tbsp sugar
• 2 eggs (room temperature)
• 1 tsp vanilla extract
• 1/2 cup + 2 Tbsp milk (room temperature)

Directions:

1. In a medium bowl, sift together flours and baking powder.  Set aside.
2. In a large bowl, cream the butter and sugar using a mixer.
3. Add eggs, one at a time; beat well after adding each egg to combine.
4. Add vanilla; mix.
5. Add a third of the flour mixture, mix, alternating with a third of the milk, mix well.  Repeat until all of the flour and milk is well incorporated.  Be careful not to over-beat the mixture.  
6. Add the batter to the cake pan.
7. Bake at 350 degrees Fahrenheit, about 50 minutes, until a skewer inserted into the center of the cake comes out with a few moist crumbs attached.  The cake will be golden brown on top.
8. Let the cake cool in the pan, resting on a wire rack, for 30 minutes before running a small sharp knife around the edge of the pan to release the cake.  Place a plate on top of the cake pan and invert the cake quickly onto the plate; serve.

 

Eating this cake when it's still slightly warm is quite a treat.  The caramel sauce is divine, and when it cools it creates a delicate caramel crackle around the edge.  The cake is rich, but not too dense, and it has a slight sweetness to it.  Moreover, the cake-to-pineapple ratio is just right.  If well covered and stored in a cool dry place, the cake will stay moist for several days, that is, if it's even around this long.  It really is irresistible.