Pineapple Upside Down Cake

by Michelle Martin on September 12, 2013

in All Recipes, Desserts, Featured

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I love this pineapple upside down cake from Michelle, it’s gorgeous and only makes a couple so you’ll never risk overeating it. As a kid, I used to have pineapple upside down cake in the fall all the time. My family’s cake had canned pineapple as fresh wasn’t so common in our grocery store, but just thinking about it makes me yearn for home. -Kathy

It wasn’t until after I graduated college that I finally learned how to cut a pineapple.  I had called my mom earlier in the day for guidance as I stood in the store debating whether or not to buy a fresh pineapple.  Growing up, we frequently had the prickly fruit on the counter top waiting to be chopped up or a bowl full of it in the fridge. As I stood in the narrow kitchen of that first apartment staring down the tough looking fruit, I was determined to be successful.  I began slicing away and for the rest of the week every time I pulled that Tupperware of perfect pineapple cubes from the fridge I felt satisfied that I had finally graduated from eating canned pineapple to fresh.

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After having made the Blueberry Buckle and Grapefruit Coconut Cake from my grandmother’s old cookbook, I knew I wanted to reinvent a classic dessert from the 60’s.  As I was thumbing through the book, I came across the classic Pineapple Upside Down Cake.  I immediately knew that I was going to make it, and make it my own.

I decided to create the batter from scratch and to use fresh fruit instead of the canned fruit.  I combined fresh cut pineapple and peaches and let them soak in a little bit of rum while I prepared the rest of the cake.  I also decided to make individual cakes in ramekins, mainly out of the necessity to not have an entire cake sitting around.  Ultimately though, the mini cakes worked out perfectly.  This recipe makes four of them and they would be the perfect addition to the menu for a small dinner party, serving each guest their own tiny rum-filled cake.

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Pineapple Upside Down Cake (serves four)

For Topping:

  • 1 cup of peaches, peeled, pitted and chopped
  • 1 cup of pineapple, peeled, cored and chopped
  • 1 handful of chopped pecans
  • 4 teaspoons, brown sugar
  • 1 tablespoon, butter, melted
  • Splash of rum, if desired

For Cakes:

  • ⅔ cup flour
  • 6 tablespoons, sugar
  • 1 teaspoon, baking powder
  • ¼ teaspoon, salt
  • Fresh grated nutmeg, to taste
  • 6 tablespoons, milk
  • ½ teaspoon, vanilla extract
  • 2 tablespoons, butter, melted

Directions:

  1. Preheat oven to 350 degrees.
  2. Combine chopped peach, pineapple and rum (if using) in a small bowl and let sit while you prepare other ingredients.
  3. Prepare the cake batter: combine flour, sugar, baking powder, salt and nutmeg in a bowl.  Whisk in milk, vanilla extract and melted butter.
  4. Assemble cakes: Coat four ramekins with cooking spray.  Add ¼ tbsp of melted butter to each ramekin followed by 1 tsp of brown sugar.  Spoon in pineapple and peach mixture to cover the bottom of the ramekin. Sprinkle some crushed pecans over, if using.
  5. Divide the cake batter evenly between the four ramekins, spooning it over the peach and pineapple mixture.  Bake for about 20 minutes, or until a toothpick inserted comes out clean.  Let cool for five minutes then run a knife around the edges, invert cakes on plates.
  6. Top with powdered sugar and additional nuts, if desired.

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Photos taken and styled by Michelle Martin.

Eat Boutique  discovers the best small batch foods by boutique food makers. We share recipes, maker stories and city guides to eating boutique. We host tasting events and markets for food makers, cookbook authors and food fans. We craft seasonal, regional gift and tasting boxes and sell individual items that you can order in the Eat Boutique Shop. You can also follow us on TwitterFacebookInstagramTumblr and Pinterest.

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Michelle Martin

Michelle is an aspiring food photographer who lives, works, and eats in Boston.She loves creating colorful and simple compositions with her food, photographing them, and then promptly eating & enjoying them. You can see more of her work on her blog.

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  • Warm Vanilla Sugar

    I love that these are mini! Such a fun recipe!

  • http://www.eatboutique.com Maggie

    These are so cute, I love them!

  • Kimberley

    LOVE this! Where did you find the beautiful white dishes? They look like they were perfect for the cakes.

    • michemart

      Kimberley, they are from Macy’s! They are lovely and perfect for so many things :)

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