Moosewood - Pineapple Banana Upside-Down Cake

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* Exported from MasterCook *

 

Pineapple Banana Upside-Down Cake

 

Recipe By :Moosewood Collective

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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Topping

1 20 oz can unsweetened sliced pineapple -- drained

1/4 cup butter

1/2 cup sugar

Cake Batter

2 eggs

3/4 cup packed brown sugar

1/2 cup buttermilk

1/2 cup mashed ripe bananas

3 tablespoons vegetable oil

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 1/4 cups unbleached white flour

 

Preheat the oven to 350F.

 

Drain the pineapple, reserving 1/3 cup of the juice. In a 10-inch cast-iron or

other ovenproof skillet, melt the butter on medium heat. Add the sugar and

cook, stiirring constantly. When the sugar starts to turn brown, after about 3

minutes, remove it from the heat and continue stirring to prevent the residual

skillet heat from browning the sugar unevenly.

 

Carefully add the drained pineapple juice; the mixture will sputter somewhat.

Return the pan tp low heat and stir to combine the juice and the caramelized

sugar. When the sugar has melted again and the mixture is smooth, remove from

the heat. Arrange the pineapple slices close together in a decorative layer on

the bottom of the skillet; reserve any remaining pineapple.

 

For the cake batter, whisk together the eggs, brown sugar, buttermilk, bananas,

oil, and vanilla. Sift together the cinnamon, nutmeg, baking soda, baking

powder, salt, and flour. Add the dry ingredients to the wet and stir until

smooth.

 

Pour the batter over the pineapple slices and top with any reserved slices.

Bake for 30 to 40 minutes, until a knife inserted in the center comes out clean.

Cool the cake in the skillet for 10 minutes, then invert it onto a serving

plate. Serve warm or cool to room temperature.

 

Source:

" Moosewood Restaurant Book of Desserts "

Copyright:

" 1997 by Vegetable Kingdom, Inc "

 

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Per Serving (excluding unknown items): 329 Calories; 16g Fat (43.3% calories

from fat); 3g Protein; 45g Carbohydrate; trace Dietary Fiber; 84mg Cholesterol;

452mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 3 Fat;

3 Other Carbohydrates.

 

NOTES : Serves 6 to 8. Pineapple upside-down cakes endures as a nostalgic

favorite because in childhood its home-style richness seemed so festive and

special. In this version, bananas are added to the pineapple batter to scent

the cake and to reduce the amoount of fat usually called for in standard

recipes. And what a lovely tropical pair they make with their complementary

flavors and textures.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0