steve2-in-la
Well-known member
the 4th of July BBQ. Slammed up this recipe from Emeril "et voila!". For my very first attempt, turns out, it did not suck.
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I'm so proud, I just have to share. While I am not a fan of this kind of cake, I got a request for
- Thread starter steve2-in-la
- Start date
richard-in-cincy
Well-known member
Make one with the pineapple margarita fruits and see what happens! smileys/smile.gif
I'm making the very same thing for the cake walk tomorrow. Always a hit.
I absolutely love it, and I don't mess around--I use Bisquick for authenticity.
http://eat.at/swap/forum28/222_REC_Pineapple_Upside-down_Cake
I absolutely love it, and I don't mess around--I use Bisquick for authenticity.
http://eat.at/swap/forum28/222_REC_Pineapple_Upside-down_Cake
michael-in-phoenix
Well-known member
One of my favorite "cake" stories: I took one to a party/picnic for a non-profit...
...my wife was associated with.
I made a half-sheet and plopped it down on the cake table. A friend of ours had two daughters who were, at that time, teenagers. They saw the cake, wondered out loud "Ewwww! What's THAT?!", and then pretty much ignored it.
One of them must've overheard someone saying how good it was later in the evening. They went for it, and probably ate 1/3 of it between the two of them.
Served with vanilla ice cream, it's one of the best cakes around!
Nice job, Steve!
Michael
...my wife was associated with.
I made a half-sheet and plopped it down on the cake table. A friend of ours had two daughters who were, at that time, teenagers. They saw the cake, wondered out loud "Ewwww! What's THAT?!", and then pretty much ignored it.
One of them must've overheard someone saying how good it was later in the evening. They went for it, and probably ate 1/3 of it between the two of them.
Served with vanilla ice cream, it's one of the best cakes around!
Nice job, Steve!
Michael
steve2-in-la
Well-known member
Brilliant!
steve2-in-la
Well-known member
Ain't that ALWAYS the way? Kids. Can't live WITH 'em, can't drive 'em to the docks and leave 'em.
steve2-in-la
Well-known member
Bisquick!? How "Sandra Lee" of you. (Ducking behind Michael)
What I liked about Emeril's version was the addition of rum, vanilla AND pineapple juice to the cake as well as caramelizing the pineapple slices in the butter. Felt that added a certain "something".
Although the original recipe called for using a cast iron pan, I, having had multiple run-ins with tatins, suspected the depanning process could be vastly improved with the proper application of teflon. And it did. Here's the recipe I used.
Pineapple Upside Down Cake
Modified by me, original recipe courtesy Emeril Lagasse, 2005. Serves 6 to 8
1 (20 oz) can PINEAPPLE SLICES, drained, juice reserved for cake
¾ cup (1½ sticks) UNSALTED BUTTER
¾ cup LIGHT BROWN SUGAR
PECAN HALVES
1 cup CAKE FLOUR
1 cup ALL-PURPOSE FLOUR
1 tsp BAKING POWDER
1 tsp BAKING SODA
¼ tsp SALT
1 cup GRANULATED SUGAR
2 EGGS
¾ cup BUTTERMILK
¼ cup RESERVED PINEAPPLE JUICE
1 ½ tsp VANILLA EXTRACT
1 Tbsp DARK RUM
MARASCHINO CHERRIES, for centers of pineapple
Melt 4 tablespoons butter in a 10” non-stick skillet, over medium heat. Add brown sugar, stir to combine. Increase heat to medium high, cook until mixture is bubbly, about 2 minutes. Arrange pineapple slices in the skillet, continue to cook 2 minutes, or until the sugar turns amber. Turn the pineapple over, remove pan from heat. (The mixture will continue to cook even though the heat is off.) Arrange pecan halves in the spaces between the rings and around the entire perimeter of the cake. Place cherries in the middle of the pineapple rings. Set aside to cool slightly.
Preheat the oven to 375°F. Stir together the flours, baking powder, baking soda, and salt in a medium mixing bowl. In a separate container, mix the vanilla and rum with the pineapple juice.
Cream together remaining ½ cup butter and granulated sugar until light and fluffy. Add eggs, 1 at a time, mixing just until incorporated. Add flour mixture pineapple mixture and buttermilk alternately in 3 batches, mixing at low speed until just combined.
Spoon batter evenly over the pineapple. Bake in the middle of oven until golden brown and a tester comes out clean, 35 to 40 minutes.
Cool in the skillet on a rack for 4 minutes only. Run a thin plastic spatula around the edge of the cake and, working quickly, invert cake onto a plate, keeping plate and skillet firmly pressed together. Carefully lift the skillet off cake and replace any fruit stuck to the bottom of the skillet, if necessary. Serve warm or at room temperature.
What I liked about Emeril's version was the addition of rum, vanilla AND pineapple juice to the cake as well as caramelizing the pineapple slices in the butter. Felt that added a certain "something".
Although the original recipe called for using a cast iron pan, I, having had multiple run-ins with tatins, suspected the depanning process could be vastly improved with the proper application of teflon. And it did. Here's the recipe I used.
Pineapple Upside Down Cake
Modified by me, original recipe courtesy Emeril Lagasse, 2005. Serves 6 to 8
1 (20 oz) can PINEAPPLE SLICES, drained, juice reserved for cake
¾ cup (1½ sticks) UNSALTED BUTTER
¾ cup LIGHT BROWN SUGAR
PECAN HALVES
1 cup CAKE FLOUR
1 cup ALL-PURPOSE FLOUR
1 tsp BAKING POWDER
1 tsp BAKING SODA
¼ tsp SALT
1 cup GRANULATED SUGAR
2 EGGS
¾ cup BUTTERMILK
¼ cup RESERVED PINEAPPLE JUICE
1 ½ tsp VANILLA EXTRACT
1 Tbsp DARK RUM
MARASCHINO CHERRIES, for centers of pineapple
Melt 4 tablespoons butter in a 10” non-stick skillet, over medium heat. Add brown sugar, stir to combine. Increase heat to medium high, cook until mixture is bubbly, about 2 minutes. Arrange pineapple slices in the skillet, continue to cook 2 minutes, or until the sugar turns amber. Turn the pineapple over, remove pan from heat. (The mixture will continue to cook even though the heat is off.) Arrange pecan halves in the spaces between the rings and around the entire perimeter of the cake. Place cherries in the middle of the pineapple rings. Set aside to cool slightly.
Preheat the oven to 375°F. Stir together the flours, baking powder, baking soda, and salt in a medium mixing bowl. In a separate container, mix the vanilla and rum with the pineapple juice.
Cream together remaining ½ cup butter and granulated sugar until light and fluffy. Add eggs, 1 at a time, mixing just until incorporated. Add flour mixture pineapple mixture and buttermilk alternately in 3 batches, mixing at low speed until just combined.
Spoon batter evenly over the pineapple. Bake in the middle of oven until golden brown and a tester comes out clean, 35 to 40 minutes.
Cool in the skillet on a rack for 4 minutes only. Run a thin plastic spatula around the edge of the cake and, working quickly, invert cake onto a plate, keeping plate and skillet firmly pressed together. Carefully lift the skillet off cake and replace any fruit stuck to the bottom of the skillet, if necessary. Serve warm or at room temperature.
steve2-in-la
Well-known member
Thanks, by the way.
Yep, and I drink the pineapple juice right out of the can. No fancy schmancy additions to the batter
Emeril's sounds worth a try another time. It would save me money because this cake is the only thing I ever buy Bisquick for. I don't make it that often, and I end up throwing out stale buggy Bisquick.
Emeril's sounds worth a try another time. It would save me money because this cake is the only thing I ever buy Bisquick for. I don't make it that often, and I end up throwing out stale buggy Bisquick.
steve2-in-la
Well-known member
Why don't you keep that nasty stuff in the freezer? Don't matter if it's fancy OR schmancy no use
at all when it's buggy. If you still insist on using the stuff, here's a version you can make at home so you have some whenever you need it. Take a gander:
Homemade “Bisquik” Mix
2 cups ALL-PURPOSE FLOUR
1 Tbsp SUGAR
¾ tsp SALT
¼ tsp CREAM OF TARTAR
¾ cup POWDERED MILK
1¼ Tbsp BAKING POWDER
¼ tsp BAKING SODA
½ cup SHORTENING
Sift together all dry ingredients then, cut in shortening. Keep in refrigerator or freezer.
at all when it's buggy. If you still insist on using the stuff, here's a version you can make at home so you have some whenever you need it. Take a gander:
Homemade “Bisquik” Mix
2 cups ALL-PURPOSE FLOUR
1 Tbsp SUGAR
¾ tsp SALT
¼ tsp CREAM OF TARTAR
¾ cup POWDERED MILK
1¼ Tbsp BAKING POWDER
¼ tsp BAKING SODA
½ cup SHORTENING
Sift together all dry ingredients then, cut in shortening. Keep in refrigerator or freezer.
Because that would require me to remember I put it there next time I needed it.
I'm picturing box after box of Bisquick piling up in the freezer, obscured by frost.
Thanks for the recipe though--I have everything but the powdered milk on hand at all times. The milk might keep better than the Bisquick.
I'm picturing box after box of Bisquick piling up in the freezer, obscured by frost.
Thanks for the recipe though--I have everything but the powdered milk on hand at all times. The milk might keep better than the Bisquick.
richard-in-cincy
Well-known member
Wait until you taste it...
it will kick you on your butt. LOL
There is such beauty in a simple pineapple upside down cake! Thanks for sharing!
it will kick you on your butt. LOL
There is such beauty in a simple pineapple upside down cake! Thanks for sharing!
steve2-in-la
Well-known member
Marilyn, it's okay. That picture is a scratch and lick. Really. Would I lie to you?