The Best Pineapple Upside Down Cake with Claire Saffitz (New Book Reveal)
Pineapple Upside Down Cake is a an oldie but a goodie, and with just a few upgrades – like adding browned butter to the cake, swapping in fresh pineapple for canned, and perfuming the whole thing with good dark rum – it becomes a remarkably delicious and complex dessert. It looks impressive but comes together in one skillet.
Pineapple Upside Down Cake is a an oldie but a goodie, and with just a few upgrades – like adding browned butter to the cake, swapping in fresh pineapple for canned, and perfuming the whole thing with good dark rum – it becomes a remarkably delicious and complex dessert. It looks impressive but comes together in one skillet.
INGREDIENTS
PINEAPPLE LAYER
- ½ cup packed light brown sugar
- ¼ cup dark rum
- Pinch of kosher salt
- ½ stick unsalted butter
- 8 fresh cored and peeled pineapple rings, sliced ½-inch thick
CAKE
- 1½ sticks unsalted butter
- 1⅔ cups all-purpose flour (225g)
- 1¼ teaspoons baking powder
- 1¼ teaspoons Diamond Crystal kosher salt or ¾ teaspoons Morton kosher salt
- ¾ teaspoon ground cinnamon
- ½ teaspoon baking soda
- ¾ cup sour cream, at room temperature
- 3 tablespoons dark rum
- 2 teaspoons vanilla extract
- ¾ cup packed light brown sugar
- 2 large eggs, at room temperature
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