Pineapple Upside Down Cake

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Pineapple Upside Down Cake

 

1/2 cup dried cherries

1 cup apple juice, boiling

1 pineapple, skinned and core removed

2 cups cake flour

1 tablespoon baking powder

Pinch salt

1 1/4 cups granulated sugar

6 tablespoons (3/4 stick) unsalted butter, room

temperature

1 cup dark brown sugar, firmly packed

2 vanilla beans, scraped

4 large eggs

3/4 cup whole milk

2 cups heavy cream

Preheat oven to 350 degrees.

 

Rehydrate the cherries in the apple juice and let soak

until tender. Drain and chop. Slice the pineapple as

thin as possible. Sift together the flour, baking

powder and salt, 3 times over parchment paper. In a

heavy saucepan, heat 1 cup granulated sugar and cook

until amber in color, about 5 minutes. Remove from

heat and add 3 tablespoons of the butter. Mix

carefully with a wooden spoon. Pour the caramel into a

10-inch cake pan and spread around the bottom.

Sprinkle with brown sugar. Line the pan with

overlapping pineapple slices, covering the entire pan.

In the bowl of a mixer, cream together remaining 3

tablespoons butter and vanilla scrapings with

remaining 1/4 cup granulated sugar. Add the eggs, 1 at

a time, and mix until fluffy. Add the milk alternating

in three additions with the sifted dry ingredients.

Fold in the cherries. Transfer to the pineapple lined

pan. Bake until a cake tester comes out clean, about

70 minutes. Invert onto a cake plate. While the

caramel left in the bottom of the pan is still hot,

quickly transfer it to a saucepot over low heat. Add

heavy cream and stir to make a sauce. Let thicken and

serve with cake.

 

Prep Time: 25 minutes

Cook Time: 1 hour 25 minutes

 

 

 

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