I love, love, love pineapple upside down cake. I’ve had many versions, and love all of them. I saw this great version on the Pastry Studio blog. This is a terrific blog, if you haven’t seen it, check it out.
|Rum Pineapple Upside Down Cakes|
- 4 Tbsp butter
- 1/2 vanilla bean (or I used 1/2 Tbsp vanilla bean paste)
- 3/4 c. brown sugar, packed
- 2 Tbsp rum
- pinch salt
- 2 c. chopped fresh pineapple or 1 – 20 oz. can pineapple chunks, chopped
- 1-1/2 c. flour
- 1-1/2 tsp. baking powder
- 1/4 tsp. salt
- 2 Tbsp. rum
- 1-1/2 tsp vanilla
- 1/2 c. milk @ room temperature
- 8 Tbsp butter, room temperature
- 3/4 c. granulated sugar
- 2 eggs, room temperature
- Preheat oven to 350 degrees F. Lightly grease the sides of six 4 1/2″ diameter ramekins.
- To make the topping, place 2 oz of butter in a saucepan. Split and scrape the seeds from vanilla bean. Add to the butter along with the casing, or add the vanilla bean paste instead. Melt the butter over low heat. Add brown sugar and cook, whisking to combine, for about 2 – 3 minutes. Whisk in rum and a pinch of salt and remove from heat. Distribute evenly to each of the ramekins. Arrange chopped pineapple on top of the sugar mixture. Place the ramekins on a baking sheet and set aside.
- To make the cake: sift the flour, baking powder and salt, set aside. Combine rum and vanilla with the milk, and set aside.
- With electric mixer, beat the butter and granulated sugar until light and fluffy. Add eggs one at a time, beating well, after each addition. Add a third of the flour mixture alternately with half the milk, beginning and ending with the flour. Mix just until blended, scraping down the bowl and incorporating everything together. Portion batter over pineapple and brown sugar topping and spread to the edges. Bake until golden and a test comes out clean, about 30 minutes.
- Place on a wire rack and cool for 10 minutes. Invert the cakes onto serving dishes and cool. Serve warm or at room temperature.
The recipe could just as easily be made into one 9″ cake to serve 8 people. Bake for about 45 – 50 minutes or until a tester comes out clean.
Use large ice cream scoop to distribute batter into ramekins.
A very small amount of rum extract could be used instead of rum alcohol.