March 20, 2010
The Cake Slice: Pineapple Upside-Down Cake
This month, The Cake Slice is featuring Pineapple Upside-Down Cake. For me, there is nothing better to welcome Spring and the warmer days ahead than with this sunny cake. Usually when an upside-down cake is mentioned, it's assumed it has pineapple. Growing up in the Philippines, pineapples are always eaten at my household since they grow abundantly there. Eating pineapples now always remind of my tropical birthplace and the warm weather; it is one of my favorite fruits.
I am always on the look-out for pineapple upside-down cake recipes and have baked plenty. The recipe for this cake uses canned pineapple but found that fresh pineeapples gives better flavor so opted to use fresh for this recipe.
Peeling a pineapple may be cumbersome for most people but I was taught early by my Dad not to peel so much of the tough skin and then make vertical slits all along the pineapples to cut off the "eyes" that runs deeper into the pineapple flesh. Please visit Jun for a great tutorial about peeling pineapples with lovely photos. Lately, though, I found it even easier to "gouge" the eyes out using the smallest melon baller which left me more pineapple to enjoy. :)
I made the recipe two weeks ago and was eager to try it but I am sorry to say that I have had better ones before. The brown sugar and pineapple topping is prepared like ones I have baked from previous recipes but the cake was dense and a little dry and the flavor a little bland. I really wanted to like this since I LOVE pineapple upside-down cakes but this didn't make me go WOW.
Well, a week passed and Jun posted a Pineapple Upside-Down Cake recipe. It is a recipe from Thomas Keller's newest cookbook ad hoc at home. Thomas Keller has a different take for the pineapple topping. He didn't cook the brown sugar and butter, instead they were creamed together and was spread in bottom of pan, a "pan schmear" which is a totally different way of making it. The pineapples were arranged differently as well, they look so lovely, like a flower. So right away I needed to try this recipe. Between the two recipes, I liked Thomas Keller's recipe better. The cake is light and moist and has a tender crumb.
If you have a pineapple upside-down cake recipe, please let me know for I would sure like to try it. Please visit my fellow Cake Slice Bakers for their pineapple upside-down cake creations.
Please click to print recipe from Southern Cakes
Link to Jun's Pineapple Upside-Down recipe
Link to Jun's tutorial on peeling pineapples