Saturday, May 7, 2011

Pineapple Upside Down Cake

Happy Mother's Day! It's actually the day before but my Mom came over tonight for dinner. We made a feast of Ginger Soy spareribs, (Souped up) Baked Beans, Broccoli Buttermilk Slaw, Ginger Tea Lemonade, and then the Cake for dessert. (The dinner recipes may be posted tomorrow. Can you believe I didn't take any pictures? It's kind of awkward to pull out a camera when you have guests...)

I've never made PUDC but I think traditional versions use canned pineapple. This baby had an ENTIRE fresh pineapple baked into the bottom of the cake, with gooey browned butter and brown sugar. I used a springform pan so that the cake would slide easily out of the pan. I was worried about sticking but I didn't need to. All of the pineapple stayed put and settled prettily on the top. Yay!

I was concerned that the cake was uncooked in the middle, but really it was the gooeyness seeping into the cake. It was just fine. The cake was sweet but not too sweet- a great end to our meal tonight. It must have been good- my step dad requested some leftovers to go home with them :)

Here is James saying: "Haha. You don't get any!"

Please click here for the stolen recipe for Pineapple Upside Down Cake. I actually found the recipe in my own cookbooks, but of course it's already been blogged about by other foodies.

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