A Message from Ruth at Antiques And Teacups

Welcome to the blog of Antiques And Teacups! Let's share a cup of tea and talk about the things we love...like teacups, antiques, collectibles, visiting England, antiquing and learning about victoriana and quirky gadgets. Fun!

Wednesday, April 12, 2017

Promised Salted Caramel Pineapple Upside Down Cake Recipe

Hi there! Better late than never, I hope! On my post a week ago HERE I shared a photo of the Salted Caramel Upside Down Cake I made for my Pink Spring Tea here on my blog...but didn't post the recipe. 

If you are looking for the current Tuesday Cuppa Tea for April 10, 2017, my Happy Easter Tea...it is HERE



We had been going through a difficult time with getting a new medication incorporated into my husband's Parkinson's Disease regimen, and he was having a lot of side effects, so I didn't have time to post it. So...as things have calmed down, here it is... I actually got the recipe from a Country Living magazine.  

Mine looks a bit different...I'm not the same grade of a photographer, and I didn't have a fresh pineapple so used chunks...not reccomended as it turns out...

Salted-Caramel Pineapple Upside-Down Cake


A salty and sweet cake perfect for all occasions.

Ingredients

Produce

  • 1 Pineapple, medium

Refrigerated

  • 2 Eggs, large

Baking & Spices

  • 1 1/2 cup All-purpose flour
  • 2 tsp Baking powder
  • 1 cup Brown sugar, dark
  • 1/2 tsp Cinnamon, ground
  • 1 cup Granulated sugar
  • 1 1/2 tsp Salt
  • 1 tbsp Vanilla extract

Dairy

  • 2 stick Butter, unsalted
  • 1/2 cup Whole milk

Beer, Wine & Liquor

  • 3 tbsp Rum, dark
  1. Coat a 9-inch cake pan with cooking spray and set aside. In a small saucepan over medium heat, heat brown sugar and 1 stick butter, whisking occasionally, until sugar is dissolved. Bring to a boil and cook until caramel thickens and turns a deep brown, about 3 minutes. Remove from heat and whisk in rum and 1 teaspoon salt. Pour caramel into prepared cake pan and swirl around to coat. Set aside and let cool completely, at least 30 minutes.
  1. Preheat oven to 350 degrees F. Meanwhile, in a medium bowl, whisk together flour, baking powder, remaining salt, and cinnamon. In a large bowl, using an electric mixer on medium, beat together granulated sugar and remaining butter until light and fluffy. Add vanilla; beat in eggs, 1 at a time. Reduce mixer speed to low and beat in half the dry-ingredient mixture and 1/4 cup milk. Repeat with remaining dry-ingredient mixture and milk.
  2. Arrange pineapple rings atop caramel in cake pan. Fill in spaces between rings with pineapple chunks. Carefully pour batter over pineapple and smooth, using a rubber spatula.
  3. Bake until a toothpick inserted in the center comes out clean, about 50 minutes. Transfer pan to a wire rack and let cool for 30 minutes. Run a sharp knife around the sides of the pan to loosen the cake; invert onto a large serving plate.
  4. Tip: Reduce the batter's butter to 1/3 cup and the granulated sugar to 3/4 cup, then add 1/3 cup unsweetened applesauce. You'll save 4 grams of fat and 54 calories per serving.
  5. The reason I don't reccomend the pineapple chunks, is that they are too thick, so make the batter too moist and requires extra baking time to firm up the center...but delicious!
  6. Perfect with a cuppa! Cheers!


3 comments:

  1. I haven't made an upside down cake for ages, and yours looks more appealing to me than the cake with pineapple rings.
    Happy Easter Ruth.

    ReplyDelete
  2. Thanks for sharing the recipe, Ruth. I haven't made a pineapple upside down cake I years, and I need to change that!
    Happy Easter to you and your hubby.

    ReplyDelete
  3. Thanks for sharing the recipe,it looks delicious!Happy Easter!Maristella.

    ReplyDelete

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