Flour's famous sticky buns, this upside down pineapple cake was at the top of the list. Caramelized pineapple and a buttery cake batter. Who could resist? Plus, there was a picture of the cake, and the minute I saw it my mouth started to water and I knew I had to make it!
The cake was very moist, and paired perfectly with the sweet pineapple slices. At first I was a little scared because there are several components, but after tasting this cake, I knew it was totally worth it! Btw, does anyone know how to cut these things? Cause when I sliced it, I couldn't cut through the pineapple slices and ended up slicing between the pineapple...which then led to kinda funny shaped pieces of cake!
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Adapted from Flour Bakery
1 pineapple, sliced in to 3/4 inch thick slices
1 3/4 cups sugar
1/2 cup water
1 1/2 sticks butter
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
3 eggs plus 1 egg yolk
1 teaspoon vanilla extract
1. In a saucepan mix 3/4 cups sugar and water. Heat until boiling. Allow to boil for 3-4 minutes, or until it begins to caramelize. When it turns light brown, gently swirl the pan.
2. Turn down the heat, and whisk in 6 tablespoons of butter. Add in pineapple, coating with the sugar mixture. Allow the mixture to simmer for 10 minutes.
3. Using a fork, place the pineapple on a plate. Heat the remaining sugar mixture until thick and syrupy
4. Preheat the oven to 350˚F and butter a 9inch round pan
5. Arrange the pineapple in the pan, cutting the slices in to smaller pieces to fill any cracks. Pour the thickened syrup over the pineapple.
6. In a bowl beat remaining butter until creamy. Add in sugar and eggs.
7. In a separate bowl combine flour, baking powder, and salt. Mix in to butter mixture.
8. Pour the batter over the pineapple. Gently tap the pan on the counter to remove any air bubbles.
9. Bake for 50-60 minutes or until top is golden brown
10. Once the cake is cooled, invert onto a plate