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Caribbean Pineapple Upside Down Cake




Caribbean Pineapple Upside Down Cake

Ingredients                                                   Quantity


Pineapple sugar caramel

Unsalted butter                                             4 tablespoons 60grams
Brown sugar, packed                                   1/2 cup 110 grams
Rum or pineapple juice                                1 tablespoon 

Pineapple cake
Canned pineapple slices                              20 oz 
Maraschino cherries                                     7 
Large eggs                                                   3
Sour cream                                                  1/2 cup
Vanilla                                                          1 teaspoon 
Spiced rum                                                  1-2 tablespoon 
Sifted cake flour                                           1 1/2 cup 
Granulated sugar                                         3/4 cup 165grams
Ground almond                                            1/4 cup 
Nutmeg                                                        1/2 teaspoon 
Baking powder                                             1 teaspoon 
Baking soda                                                 1/4 teaspoon 
Salt                                                               1/2 teaspoon 
unsalted butter                                             4 ounce 113grams

Instructions

PREHEAT oven to 350°.If possible, Wrap a 10 inch spring form pan in heavy foil paper to prevent leaking or use a 10 inch skillet or baking pan.

Drain the pineapple slices and cherries. Place the pineapple and cherries on paper towels to absorb excess moisture.

 In a heavy sauce pan, add brown sugar and cook over medium heat, whisking occasionally, until mixture is completely dissolved. Add a tablespoon of rum into mixture, whisk for about 30 seconds

 Pour sugar mixture into cake pan, and then arrange pineapple slices with one in the center, 7 others around it and cherries in between pineapple rings. You will need 8 whole pineapple rings and the rest of the pineapple rings split in half. .Place the half slices side by side against the sides, facing down if desired.  Set aside

 In a large mixing bowl, Sift together flour, baking powder, baking powder, baking soda, sugar, nutmeg, ground almonds and salt. Stir until everything is fully combined.
Mix the dry ingredients with the softened butter making sure everything has been incorporated. You can do so with a whisk or mixer.

 Combine the eggs, sour cream , rum and vanilla a small bowl.
Gradually add the egg mixture into the batter in two batches. Mixing for about 30 seconds after each addition until both mixtures are fully blended. Scrape down the side.

 Scoop the batter into cake pan, spread the batter evenly .Bake cake until a tester inserted into the center comes out clean, 45–50 minutes.

 Transfer to a wire rack. Let cake cool in pan for 10 minutes. Run a sharp knife around sides of pan to loosen cake; tap bottom of pan and invert cake onto a large plate or just open the sides if using a spring foam pan

Notes and Tips
1.    Use coffee grinder to make almond meal. Just add almonds and pulse until fine. It’s cheaper.
2.    No mixer required a whisk would do just fine.
3.    Be sure to let the cake rest for about 10-20 minutes before turning it upside down.
4.    Replace rum with pineapple juice from the canned pineapple.
5.    If you can’t find sour cream replace with 1/2 cup yogurt.

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