PINEAPPLE UPSIDE DOWN CAKE
Adapted from a recipe by Jill Dupleix, fruity and light, it solved two problems for me; what to do with the remainder of the pineapple and finally getting to taste the darn thing. Cooking the pineapple mellows it out; I love pineapple, but my stomach is on a different opinion. It was a simple cake to make and the crumb turned out superb! After all, it is the crumb that determines how good a cake is and not how it is decorated. Olivia enjoyed the cake part and I was happy to take on the pineapple topping. Nothing is wasted at this house. As the saying goes “jó takarmány hasznosítók vagyunk” [we utilize feed well].
1/2 small ripe pineapple (about 350g), peeled
1/2 cup + 5 Tbsp unsalted butter, softened
1 cup + 2 Tbsp sugar
1 Tbsp lemon juice
1/2 tsp vanilla extract
1-1/2 cup less 1/8 cup self-raising flour, sifted
1/2 cup desiccated coconut
• Preheat the oven to 170C.
• Line the bottom of a spring form cake pan with parchment paper. Cut the paper about 1 inch larger than the bottom and cut into the circle about an inch. This way the paper will fit the pan and create a seal around the edge of the pan. Butter the side of the pan well.
• Cut the pineapple into 2 wedges, remove the core and thinly slice.
• Heat 3 Tbsp of the butter and 2 Tbsp sugar in a large non-stick skillet over medium-high heat.
• Add the pineapple slivers and cook a couple of minutes turning and shifting the slices until lightly cooked.
• Arrange the pineapple slices on the base of the lined cake pan, overlapping the slices so there aren’t any gaps.
• Beat the remaining butter and remaining sugar with an electric mixer for 5 minutes or until fluffy and almost white.
• Beat in the eggs, one by one, then the lemon juice and vanilla extract. • Add the flour and coconut and combine well using the electric mixer on the lowest setting. • Spoon the batter over the pineapple in the cake pan.
• Bake for 50-60 minutes until a skewer inserted in the centre comes out clean.
• Cool in the pan on a wire rack for 10 minutes, then turn out and allow cake to cool completely.
• Cut into wedges and serve.
- It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. This is to my old on-line friends and visitors: policing the comment section for spam and answering questions has become a chore. Good wishes to you all, happy cooking and keep on feeding your people with good food.
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