How often have you wanted to make some cake, just for the two of you? And it’s gotta be fresh, and warm… You’d like to give it a finishing touch, but you don’t want to spend the time actually making frosting. Ever get that kind of craving?
But then, you don’t want the leftovers hanging around because you know you’ll eat more of it than you should. And some cold cakes, like cold muffins, are just plain depressing. Here’s the solution… a sweet little pineapple upside-down just for you, and just for the moment!
I love to make my desserts in single servings most of the time. It helps in those cooking class – dinner parties, because they cook up faster. But I tend to make single serving sized desserts anyway, because it’s my personal belief that people love to put that first spoon or fork into a perfectly pristine little confection. Up until now, I wasn’t able to manage this with upside-down cakes. They need a cast iron skillet to create the perfect browning of butter and sugar. Yep, for some things, only cast iron will do.
So imagine my delight when I found tiny cast-iron ramekins with lids the other day in Princeton. They were cheap, so I bought them all (and am still keeping my eye out for more!) I’ll be using them this month in my Full-Moon-Feast class. But here’s a preview for you.
Fresh Pineapple Upside-Down Cake
- 2/3 cups cake flour (or mixture of AP and cake flour)
- ½ teaspoons baking powder
- 1/8 teaspoon baking soda
- pinch salt
- 2 slices fresh pineapple, cored, and peeled (canned pineapple is ok too.)
- 1/2 stick (1/4 cup) unsalted butter, softened
- 1 tablespoon light brown sugar
- 1/4 cup granulated sugar
- 1/4 teaspoon pure vanilla extract
- 1 small or medium egg
- 1/4 cup (or a little more) well-shaken buttermilk (mixed with pineapple juice if any)
- 1/4 cup heavy cream for whipping (adding 1 teaspoon sugar, a drop of vanilla)
Directions: Preheat oven to 350°F.
♨ Whisk together flour, baking powder and soda, and salt into a bowl. Cut pineapple crosswise into very thin 1/4-inch-thick wedges.
♨ Melt a tablespoon of the butter. With a brush, butter 2 8 oz ramekins lightly on side and drizzling the rest on bottom. Sprinkle the brown sugar evenly over bottom and arrange pineapple, overlapping slices slightly over ramekins.
♨ Beat together remaining butter, granulated sugar, and vanilla until fluffy, then add egg, beating well, then add buttermilk and flour mixture. Batter should be thicker than typical cake batter, but thinner than muffin batter, so it may be necessary to add a little more liquid. Do not over mix.
♨Spread batter evenly over pineapple and bake until a wooden pick inserted in center of cake comes out clean, 20 minutes. Remove from oven, rest for about 5 minutes, then invert onto plates. Serve warm with whipped cream.