Thursday, June 10, 2010

Roy's Pineapple Upside Down Cake


We opted out of any luau when we were in Hawaii, but I managed to find out what all the fuss was about when it came to a Hawaiian Pineapple Upside Down Cake, and not the ones I'd had before. It's a true Hawaiian classic composed of a moist yellow cake topped with caramelized pineapple. In Hawaii it's often served with coconut ice cream. Awesome.

Chef Roy's recipe is an update on the Hawaiian classic. They serve it moments out of the oven, piping hot and so delicious. This is Chef Roy's recipe. You really need to use the 4 oz. ramekin/mold to be successful with this recipe. It's worth it.

7 ounces butter
1/2 cup plus 2-1/2 tablespoons sugar
3/4 cup dark brown sugar
3 eggs
1 tablespoon vanilla
4 cups cake flour
1/2 teaspoon salt
1 tablespoon baking powder
7 ounces milk
2 pounds fresh pineapple, cut in 2-inch strips, 1/4-inch thick

Sauce:

1-1/4 pounds butter
1 pound (2-1/4 cups) brown sugar

Spray 18 4-ounce molds with cooking oil spray.

To make sauce: Heat butter and sugar over medium heat and bring to boil, stirring so sugar doesn't burn. Pour 2 tablespoons into each mold; chill 1 hour.

Preheat oven to 350 degrees.

To make batter: Cream butter and sugars. Beat in eggs.

Sift together flour, salt and baking powder. Add mixture gradually to creamed mixture and beat until incorporated. Fold in milk and vanilla.

Arrange pineapple slices over glaze in molds. Top with 1/4 cup batter. Bake 17 to 18 minutes.

Turn molds over on plates and unmold cakes. Serve hot.

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