Explore the Study of Braising at home with Sunriver Resort's Chef Fabrice Beaudoin's incredible pineapple upside down cake. The third feature in the "Study Of" series - this dish brings a little sweetness to braising! This brown sugar crusted cake recipe with succulent fresh pineapple and cherries is perfect for holiday parties and family dinners. Or if you'd just like to treat yourself, you can order a slice this cake for dessert at the Sunriver Resort restaurants in Central Oregon throughout October and November!
Brown Sugar Braised Upside Down Pineapple Cake
Yields one cake, 10 inches in diameter
6 ounces unsalted butter
5 ounces light brown sugar
1 pound fresh pineapple
3.5 ounces unsalted butter at room temperature
7 ounces granulated sugar
2 eggs, at room temperature
½ tablespoon vanilla extract
½ pound cake flour
1 tablespoons baking powder
½ cup and 6 tablespoons whole milk at room temperature
Melt the first measurement of butter. Stir in the brown sugar. Spread the mixture evenly over the bottom of 12 inch cake pan. Set aside.
Cut off the pineapple crown and cut away the skin, cutting deep enough to remove the eyes. Cut the pineapple into ¼-inch slices. Cut the core using a plain cookie cutter. Place two of the largest pineapple slices on top of the sugar mixture in the center of the pans. Cut the remaining slices across to make half rings. Arrange the cut pieces side by side with the round wedge and forming concentric circles around the center ring. Set aside.
Cream the soft butter with the granulated sugar until light and fluffy. Beat in the eggs and vanilla and continue beating for one minute. Sift the flour and baking powder together and add to the batter in two additions, alternating with the milk.
Pour the cake batter in to the pan, spreading it out evenly on top of the pineapples.
Bake at 375F for approximately 45 minutes. Invert as soon as the cake is removed from the oven and leave in this position for a few minutes before removing the baking pan.
Serve warm with vanilla or caramel ice cream.
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