Pineapple Upside-Down Cake with Dark Rum Sauce
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Pineapple Upside-Down Cake with Dark Rum Sauce
Photography by Matthew Kimura
This recipe makes 10 servings
Nutritional Info |
|
|---|---|
| Per each of 10 servings: about | - |
| cal | 433 |
| pro | 4 g |
| total fat | 22 g |
| sat. fat | 14 g |
| carb | 55 g |
| fibre | 1 g |
| chol | 98 mg |
| sodium | 318 mg |
| % RDI: | - |
| calcium | 7 |
| iron | 9 |
| vit A | 20 |
| vit C | 22 |
| folate | 22 |
Pineapple cake and coffee make a nice ending to a tropical feast.
Ingredients
- 2 tbsp butter
- 2 tbsp packed brown sugar
- 1 pinch cinnamon
- 6 round slices fresh pineapple, cored
- 1 Dark Rum Sauce recipe
- Cake:
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 2 eggs
- 1 tsp vanilla
- 1-1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup sour cream
Preparation
Grease 9-inch (2.5 L) springform pan; set aside.
In large skillet, melt butter over medium-high heat; stir in sugar and cinnamon. Add pineapple; cook, turning once, until golden brown and caramelized, about 8 minutes. Overlap in circle in prepared pan. Set aside.
Cake: In bowl, beat together butter, sugar and eggs until light and fluffy; beat in vanilla. In separate bowl, whisk together flour, baking powder, baking soda and salt. Stir into butter mixture alternately with sour cream, making 2 additions of flour mixture and 1 of sour cream. Spread over pineapple.
Bake in centre of 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 45 minutes. Let cool in pan on rack for 5 minutes. Invert onto serving platter. (Make-ahead: Cover lightly and set aside for up to 6 hours.) Serve with rum sauce.
In large skillet, melt butter over medium-high heat; stir in sugar and cinnamon. Add pineapple; cook, turning once, until golden brown and caramelized, about 8 minutes. Overlap in circle in prepared pan. Set aside.
Cake: In bowl, beat together butter, sugar and eggs until light and fluffy; beat in vanilla. In separate bowl, whisk together flour, baking powder, baking soda and salt. Stir into butter mixture alternately with sour cream, making 2 additions of flour mixture and 1 of sour cream. Spread over pineapple.
Bake in centre of 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 45 minutes. Let cool in pan on rack for 5 minutes. Invert onto serving platter. (Make-ahead: Cover lightly and set aside for up to 6 hours.) Serve with rum sauce.
Source : Canadian Living Magazine: May 2007
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