Friday, January 31, 2014

Caramel pineapple upside down cake ~ awesome-liciousss ^^


I had very much wanted to share this delish recipe the 1st time I made it late november last year! But the pictures.. ahhh.... never mind.

Since I knew I was going to make them again, I thought I would have better pics.. alas, the pics from the 2nd bake (a few weeks back) and the 3rd bake 2 nights ago was just as bad (oh why do I do this all the time and bake at nights????!!!!)! I give up, so please excuse my pics and get on with this fabulous recipe ^^

Caramel pineapple upside down cake (recipe adapted from simplyrecipes)
~ makes 2 8-inch round cakes
2 scant cups brown/white sugar
1 cup / 227g unsalted butter, room temperature
1/3 cup / 80 ml heavy/whipping cream, room temperature
1 -2 tbsp rum
3 pinches of sea salt, add to own taste

2 big tins of pineapple rings, drained

227g unsalted butter
100g sugar
4 egg yolks
1 tsp rum, optional
200ml sour cream
240g flour, sifted
1 tsp baking powder, sifted
4 egg whites
60g sugar

1. Prepare caramel. Cook sugar, butter, cream and rum on medium heat. Do not stir. Bring to a boil and stir in sea salt, and remove from heat. Divide and pour into 2 greased 8-inch round baking tins, or 1*8-inch square tin and 2*8-inch loaf tins. If you encounter this problem where the caramel looks weird ie. caramel and oil separates, or maybe crystallized sugar.. it's ok. Get rid of crystallized sugar by straining the liquid. If you want a gorgeous caramel flavor and color (like I did), cook the sugar to a nice coppery-color (be careful, not black or burnt!), then add butter, cream, rum and sea salt.. read this.

2. Arrange pineapple rings in the baking tins filled with caramel.

3. In a bowl, beat butter and 100g sugar till light and fluffy (don't overbeat!) Add egg yolks one at a time and beat till well combined. Mix in rum..

3. Sift flour+baking powder, and fold into butter mixture in 3 batches. Mix in sour cream till combined. Batter should be nice and smooth now.

4. In a clean bowl, beat egg whites till frothy, and slowly add in 60g sugar. Beat till soft peaks are formed.

5. Fold in egg whites gently into cake mixture in 2 batches. Divide and pour mixture into the cake tins.

6. Bake in a preheated oven of 170C for 50-55 minutes, or till the skewer comes out clean. Remove and turn out cake onto a platter to cool. I love eating it straight from the fridge ^^

I first made this cake for big pig's 1920s whodunit-party. Pineapple upside down cake was the IT cake in the 1920s. And boy, did I receive rave reviews for it! Of course, "AWESOME" was one of them! ^^

Well, I personally find this ooey-gooey cake fabu-licious too! It's the decadent caramel, I swear!


ong lai cake ~ wrapped up in gold ribbon for family & friends ^^ 

Gong Xi Fa Cai


Mel said...

Gong Xi Fa Cai to you. What a great post on the 1st day of CNY! It doesnt matter if your pic doesnt came out nice but since you rave about the cake, Im sure it taste awesomely delicious. I love to give this a try too. The can pineapple wont be too sweet for the cake?

hui said...

This is a sweet cake I'm afraid ^^ll.. not tooth achingly sweet, but sweet nevertheless because of the decadent caramel.. however it is also perfectly yummylicious because of this reason!
Don't worry about canned pineapple rings.. once drained of syrup, it is ok. The cake itself isn't sweet.. the sweetness and richness is all due to the caramel.. do hope you'll get to try it one day and enjoy it as much as I do ^^