Caribbean Pineapple Upside-Down Cake
Serves: 5
Santiago Howell
1 January 1970
Based on User reviews:
47
Spice
51
Sweetness
48
Sourness
39
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1.5 cups
Sugar1.75 cups
All-Purpose Flour (see cook's note)1 tsp
Baking Powder1 tsp
Baking Soda1 tsp
Salt (fine)1 cup
Coconut Milk1 cup
Buttermilk1 tsp
Pure Vanilla Extract2 large
EggDirections:
1
For the caramel topping: Preheat the oven to 350 degrees F
2
Butter just the sides of a 9-inch round cake pan
3
Stir the sugar and 1/3 cup water in a medium saucepan over medium heat until the sugar dissolves
4
Cook, no longer stirring, but gently swirling the saucepan occasionally until the mixture is the color of light amber, 4 to 5 minutes
5
(If needed, brush any sugar crystals off the side of the pan with a pastry brush dampened with water
6
) Remove the saucepan from the heat, and carefully whisk in the butter (use caution; the mixture can bubble up considerably)
7
Pour the caramel into the prepared cake pan, tilting the pan to cover most of the bottom (be careful; the pan will be very hot from the caramel)
8
Lay the pineapple rings in the pan and fill each hole evenly with the chiles
9
Set aside
10
For the cake: Whisk together the flour, baking powder, baking soda, salt and crushed red pepper flakes in a medium bowl; set aside
11
Combine the coconut milk, buttermilk and vanilla in a small bowl; set aside
12
Beat the butter and sugar together in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 4 minutes
13
Add the eggs 1 at a time, beating after each addition and scraping down the side of the bowl as needed
14
Reduce the mixer speed to low and add the flour mixture in 3 batches, alternating with the milk mixture and mixing until just incorporated
15
Pour the batter over the pineapple in the cake pan and spread evenly
16
Bake until the cake is golden brown and bounces back when pressed and a toothpick or cake tester comes out clean when inserted in the center, 50 to 60 minutes
17
Run a knife around the edge of the cake to separate it from the pan
18
Let the cake cool in the pan on a wire rack until just cool enough to handle, about 30 minutes
19
Invert a serving platter over the cake pan and, while holding them together, quickly flip them over so the cake unmolds, pineapple-side up
20
Let cool completely
21
Cut into wedges, and serve