Wednesday, June 02, 2004
Pineapple Upside-Down Cake
Something I took from Rick Bayless...
"It’s important for everyone to know how to cook— kids, teenagers, adults—everyone. Not only does it make all of us more independent and better able to take care of ourselves, but it helps us better appreciate the world through flavor and the satisfaction of mastering a simple craft. And it helps us make more knowledgeable choices about our own nutrition, as well as about political, cultural and environmental food issues. Food is, after all, one aspect of life we all have to share in."
Is he brilliant or what.
Today is my brother's birthday...happy birthday to him! Here is a recipe I think he would like:
PINEAPPLE UPSIDE DOWN CAKE
2 cans pineapple rings in juice
3/4 stick unsalted butter
3/4 cup packed light brown sugar
For batter:
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 stick unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla
1 tablespoon dark rum
1/2 cup unsweetened pineapple juice
2 tablespoons dark rum, for sprinkling over cake
Preheat oven to 350 degrees F.
Melt butter in a well seasons cast iron skillet. Add brown sugar and simmer over moderate heat, stirring, 4 minutes. Remove from heat. Arrange pineapple on top of sugar mixture, overlapping pieces slightly.
Sift together flour, baking powder, and salt. Beat butter in a large bowl with an electric mixer until light and fluffy, then gradually beat in granulated sugar. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla and rum. Add 1/2 of the flour mixture and beat on low speed just until blended. Beat in pineapple juice, then add remaining flour mixture, beating just until blended. (Batter may appear slightly curdled.)
Spoon batter over pineapple topping and spread evenly. Bake cake in middle of oven until golden and a knife inserted in the center comes out clean, about 45 minutes. Let cake stand in skillet 5 minutes.
Invert a plate over skillet and invert cake onto plate (keeping plate and skillet firmly pressed together). Replace any pineapple stuck to bottom of skillet. Sprinkle rum over cake and cool on plate on a rack.
Serve cake just warm or at room temperature.
Special equipment: a well-seasoned 10-inch cast-iron skillet
"It’s important for everyone to know how to cook— kids, teenagers, adults—everyone. Not only does it make all of us more independent and better able to take care of ourselves, but it helps us better appreciate the world through flavor and the satisfaction of mastering a simple craft. And it helps us make more knowledgeable choices about our own nutrition, as well as about political, cultural and environmental food issues. Food is, after all, one aspect of life we all have to share in."
Is he brilliant or what.
Today is my brother's birthday...happy birthday to him! Here is a recipe I think he would like:
PINEAPPLE UPSIDE DOWN CAKE
2 cans pineapple rings in juice
3/4 stick unsalted butter
3/4 cup packed light brown sugar
For batter:
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 stick unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla
1 tablespoon dark rum
1/2 cup unsweetened pineapple juice
2 tablespoons dark rum, for sprinkling over cake
Preheat oven to 350 degrees F.
Melt butter in a well seasons cast iron skillet. Add brown sugar and simmer over moderate heat, stirring, 4 minutes. Remove from heat. Arrange pineapple on top of sugar mixture, overlapping pieces slightly.
Sift together flour, baking powder, and salt. Beat butter in a large bowl with an electric mixer until light and fluffy, then gradually beat in granulated sugar. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla and rum. Add 1/2 of the flour mixture and beat on low speed just until blended. Beat in pineapple juice, then add remaining flour mixture, beating just until blended. (Batter may appear slightly curdled.)
Spoon batter over pineapple topping and spread evenly. Bake cake in middle of oven until golden and a knife inserted in the center comes out clean, about 45 minutes. Let cake stand in skillet 5 minutes.
Invert a plate over skillet and invert cake onto plate (keeping plate and skillet firmly pressed together). Replace any pineapple stuck to bottom of skillet. Sprinkle rum over cake and cool on plate on a rack.
Serve cake just warm or at room temperature.
Special equipment: a well-seasoned 10-inch cast-iron skillet
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This sounds complicated.
Happy Unbirthday to you, unless you are reading this on your Happy Birthday.
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Happy Unbirthday to you, unless you are reading this on your Happy Birthday.
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