Sunday, May 12, 2013

Pineapple Upside-Down Cake

Happy Mother's Day!!


I have been pretty busy lately. I actually think I say that every post when it's been some time since I have written anything. I know I have to do better, because I really do enjoy this.

Hah, so get ready for my excuses... I have a J.o.B :) I'm assistant to the pastry chef. I'm done with training so I have a set schedule. It's casual work hours, but it's great for me at the moment. It's nice being back in the kitchen, whipping up some sweet desserts. I loving the job so far. I had a hard time my last job in Australia, it was so stressful.
 

Anywho today I made my mom, an Pineapple Upside Down for Mother's Day.

I ran out of cherries, because I used some in a marshmallow order. So I just cut some in half just to make sure every center at least has a cherry. In the original recipe, you are suppose to 1/4 pineapple juice. I did not, I used it all!! It was a mistake originally but it's one I will keep on making. I loved how moist the cake is and it does soak up the brown sugary goodness anyway.


It's pretty delicious. I'm even eating another slice as I am writing this. Good thing I'm not counting how much I had today. The only thing I will do next time is make two cakes.

Pineapple Upside-Down Cake 
(recipe via Southern Living)


1/4 cup butter
2/3 cup firmly packed light or dark brown sugar
1 (20-ounce) can pineapple slices, undrained
9 maraschino cherries (i ran out so I cut them in half)
2 large eggs, separated
3/4 cup granulated sugar
3/4 cup all-purpose flour
1/8 teaspoon salt
1/2 teaspoon baking powder

Melt butter in a 9'' cast-iron skillet. Spread brown sugar around the bottom of the skillet evenly. Drain pineapple, reserving the juice; set juice aside. Arrange pineapple in the bottom of the skillet on top of the brown sugar mixture. Place cherries in the center of the pineapple rings.

Beat egg yolks at medium speed until thick. Gradually add sugar, beating well.

Heat reserved pineapple juice in a saucepan over low heat. Slowly add juice mixture to the yolk mixture, beating until blended.

Combine dry ingredients together; add them to the yolk mixture, beating at low speed until blended.

Beat egg whites in a separate bowl until stiff peaks form. Fold egg whites into the batter. Pour batter into skillet; spreading evenly.

Bake at 325°F for 45-50 mins. Cool cake in skillet for 30 mins. Invert cake onto a serving plate.