|Mini Pineapple Upside Down Cake.|
I was thinking along the lines of using fruits to bake tonight, and since there are pineapples lying on the kitchen counter, I figure I should do bake something with it.
It was quite a challenge to fit the gooey batter into the muffin tins without disrupting the neatly arranged pineapples. The pineapple juice was practically leeching out and sizzling under the oven heat. The kitchen is filled with wonderful pineapple aroma, which reminded me of sandy beaches, pina colada, and tropical paradise. After removing the cake from the oven, let it rest awhile to cool before turning the baking tray upside down to remove the cake.
These upside down cake were moist, juicy and flavourful, and in short, lovely. The crunchy sides of the cake add an interesting texture overall. The cake batter was quite basic, and easily adaptable for other fruits.
Recipe for Mini Pineapple Upsidedown Cake
adapted from joyofbaking.com
130 grams (1 cup) all purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
56 grams (1/4 cup) (4 tablespoons) unsalted butter, room temperature
100 grams (1/2 cup) granulated white sugar
1 large egg
1/2 teaspoon pure vanilla extract
80 milliliter (1/3 cup) milk
26 grams (1/8 cup) (2 tablespoons) unsalted butter
50 grams (1/4 cup) light brown sugar
1/2 small pineapple (peeled, quartered, cored, and sliced 1/4 inch thick)
Baking Temperature: 177C/350F
Baking Time: 20 minutes
Place the butter and brown sugar in a small saucepan and stir over medium heat until the butter has melted and the sugar has dissolved.
Continue cooking for a few more minutes until the sugar starts to caramelize.
Then remove from heat, and pour into your prepared cake pan.
Evenly arrange the fresh pineapple slices on the bottom of the pan.
Whisk together flour, baking powder and salt.
Cream butter and sugar.
Fold in eggs.
Gradually add in flour and milk alternately.
Pour onto the pineapples.
Bake in 350F/177C in the center of the oven for around 20 minutes.
*Yields 6 mini cakes.