Recipe :: Pineapple Upside Down Cake
Dessert from the April 15th class was a pinneapple upside down cake: topped with sweet cream Ice cream from Marlow and we love the old school maraschino cherry on top.
Click the recipe card for instructions.
pineapple upside down cake:
1 1/2 C sugar
8 T unsalted butter (1 stick) softened, plus more for greasing pan
1 1/2 c. AP flour
1/2 C whole macadamia nuts, toasted & rough chop
2 t baking powder
1/2 t salt
2 lg eggs
1/2 t vanilla extract
1/4 t almond extract
3/4 C whole milk
1 can sliced pineapple
Preheat oven to 350 Degrees
lightly butter a 9-inch round cake pan.
in a saucepan over medium heat combine 3/4 C sugar & 1 T water, stirring occasionally until deep golden brown add 1 T butter. 8-11 minutes.
pour the caramel into the prepared cakepan. let cool slightly. then lay your pineapple slices on top of the caramel
combine the AP, macadamia nuts, baking powder & salt
beat 7 T butter & 3/4 C sugar in a large bowl of an electric mixer on medium high heat until fluffy & white. add the eggs one at a time incorporating each completely.
beat in the vanilla, almond, & coconut extract.
alternately add the flour mixture and the milk.
add in 3 batches each, beginning & ending with flour mixture.
pour the batter into your prepared pan.
bake 45-50 minutes, let cool 30 minutes then invert on plate.
serve topped with ice cream and a maraschino cherry.