ALMOND FLOUR PINEAPPLE UPSIDE DOWN CAKE RECIPES

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OLD FASHIONED PINEAPPLE UPSIDE-DOWN CAKE RECIPE | ALLRECIPES



Old Fashioned Pineapple Upside-Down Cake Recipe | Allrecipes image

This old-fashioned cake recipe delivers a really good take on the dessert classic: pineapple upside-down cake.

Provided by Cathy

Categories     Desserts    Fruit Desserts    Pineapple Dessert Recipes

Total Time 1 hours 0 minutes

Prep Time 25 minutes

Cook Time 30 minutes

Yield 1 10-inch round cake

Number Of Ingredients 11

4 eggs
½ cup butter
1 cup packed light brown sugar
1 (20 ounce) can sliced pineapple
10 maraschino cherries, halved
1 cup sifted cake flour
1 teaspoon baking powder
¼ teaspoon salt
1 cup white sugar
1 tablespoon butter, melted
1 teaspoon almond extract

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • In a 10-inch heavy skillet with a heat-resistant handle (I use a cast iron skillet), melt 1/2 cup butter over very low heat. Remove from heat, and sprinkle brown sugar evenly over pan. Arrange pineapple slices to cover bottom of skillet. Distribute cherries around pineapple; set aside.
  • Sift together flour, baking powder, and salt.
  • Separate the eggs into two bowls. In a large bowl, beat egg whites just until soft peaks form. Add granulated sugar gradually, beating well after each addition. Beat until medium-stiff peaks form. In a small bowl, beat egg yolks at high speed until very thick and yellow. With a wire whisk or rubber scraper, using an over-and-under motion, gently fold egg yolks and flour mixture into whites until blended. Fold in 1 tablespoon melted butter or margarine and almond extract. Spread batter evenly over pineapple in skillet.
  • Bake until surface springs back when gently pressed with fingertip and a toothpick inserted in the center comes out clean, about 30 to 35 minutes. Loosen the edges of the cake with table knife. Cool the cake for 5 minutes before inverting onto serving plate.

Nutrition Facts : Calories 321.1 calories, CarbohydrateContent 55 g, CholesterolContent 84.9 mg, FatContent 10.4 g, FiberContent 0.7 g, ProteinContent 3.2 g, SaturatedFatContent 6 g, SodiumContent 183.1 mg, SugarContent 43 g

PINEAPPLE UPSIDE DOWN CAKE RECIPE - FOOD.COM



Pineapple Upside Down Cake Recipe - Food.com image

This dense cake has the flavors of almond, caramel, and pineapple. Recipe is from Simply Recipes. Change of plans for Easter... Now i'll be making this cake as it is the favorite of Uncle. EDIT 6/11: If you are looking for an old fashioned pineapple upside down cake, you are probably better trying a different recipe. This cake is much different than the traditional pineapple upside cakes that most people are used too!

Total Time 1 hours 50 minutes

Prep Time 20 minutes

Cook Time 1 hours 30 minutes

Yield 12-14 serving(s)

Number Of Ingredients 13

1 cup of firmly packed dark brown sugar
1/2 cup unsalted butter
1 (20 ounce) can pineapple slices
1 1/2 cups all-purpose flour
6 tablespoons cake flour
6 tablespoons ground almonds (from about 2 oz of whole almonds)
3/4 teaspoon baking powder
1/2 teaspoon salt
1 3/4 cups sugar
1 cup unsalted butter, at room temperature
4 large eggs
3/4 teaspoon vanilla extract
3/4 cup sour cream

Steps:

  • Start by making the caramel topping. Take brown sugar and butter and combine and melt in a saucepan on medium heat until sugar dissolves and the mixture is bubbly, this should take several minutes. Pour mixture into a 10 inch diameter stick-free cake pan with 2 inch high sides. Arrange pineapple slices in a single layer ontop of the caramel mixture.
  • Preheat oven to 325 degrees F. Whisk the flours, almonds, baking powder, and salt in a large mixing bowl. In a separate bowl, use an electric mixer to beat the sugar and butter together until light. Add eggs one at a time, beating after each addition. Beat in the vanilla. Add dry ingredients alternately with sour cream in 2 additions each, beating well after each addition. Pour cake batter over caramel and pineapple in pan.
  • Bake cake until tester inserted into the center comes out clean, about 1 hour to 1 hour 15 minutes. Cool cake in pan on a rack for 10 minutes. Turn cake out onto a platter. Serve warm or at room temperature.

Nutrition Facts : Calories 553.2, FatContent 29.4, SaturatedFatContent 17.1, CholesterolContent 137.8, SodiumContent 161.7, CarbohydrateContent 69.6, FiberContent 1.5, SugarContent 51.5, ProteinContent 5.6

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In this country, ingestion of the pineapple upside-down cake has often been used as proof of citizenship – unless you had some as a child, you simply weren't an American. I've had plenty of bad ones -- usually because the dough is too heavy or dry, and sometimes the overly shrill sweetness makes you want to quit living, at least for the length of time you are eating it. But properly prepared, this guilty pleasure is most welcomely retro, and in the recipe here, the cake, while not exactly dietetic, is not life-threatening either.
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