Pineapple Upside-Down Cakenullwith Macadamia Nuts
Serves: 4
Ellsworth Rath
1 January 1970
Based on User reviews:
46
Spice
48
Sweetness
46
Sourness
42
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
2 cup
Brown Sugar (packed)1 cup
Macadamia Nut (chopped)1 cup
Dried Tart Cherries (*)2 tbsps
Ginger (minced peeled fresh)1.75 cups
All-Purpose Flour1 tsp
Baking Powder1 tsp
Baking Soda1 tsp
Salt2 tbsps
Orange Peel (finely grated)3 large
Egg (separated)1 tbsp
Lemon Juice (fresh)1 tsp
Vanilla Extract2 cup
ButtermilkDirections:
1
Preheat oven to 350°F
2
Melt 6 tablespoons butter in 9-inch-diameter cake pan with 2-inch-high sides set atop burner on medium-low heat
3
Stir in sugar, nuts, cherries and ginger
4
Cook until sugar mixture bubbles, stirring often, about 6 minutes
5
Cool slightly
6
Arrange pineapple pieces, overlapping slightly and in concentric circles, over sugar mixture
7
Set aside
8
Whisk flour, baking powder, baking soda and salt in medium bowl
9
Using electric mixer, beat 3/4 cup sugar and orange peel in large bowl until fragrant
10
Beat in 6 tablespoons butter until light
11
Beat in yolks 1 at a time
12
Beat in lemon juice and vanilla
13
Beat in flour mixture alternately with buttermilk
14
Using clean dry beaters, beat egg whites in another large bowl until soft peaks form
15
Add 2 tablespoons sugar and beat until firm peaks form
16
Fold into batter
17
Spoon into pan atop pineapple
18
Bake cake until tester inserted into center comes out clean, about 1 hour
19
Transfer to rack; cool 5 minutes
20
Invert onto platter
21
Serve with whipped cream
22
Preheat oven to 350°F
23
Melt 6 tablespoons butter in 9-inch-diameter cake pan with 2-inch-high sides set atop burner on medium-low heat
24
Stir in sugar, nuts, cherries and ginger
25
Cook until sugar mixture bubbles, stirring often, about 6 minutes
26
Cool slightly
27
Arrange pineapple pieces, overlapping slightly and in concentric circles, over sugar mixture
28
Set aside
29
Whisk flour, baking powder, baking soda and salt in medium bowl
30
Using electric mixer, beat 3/4 cup sugar and orange peel in large bowl until fragrant
31
Beat in 6 tablespoons butter until light
32
Beat in yolks 1 at a time
33
Beat in lemon juice and vanilla
34
Beat in flour mixture alternately with buttermilk
35
Using clean dry beaters, beat egg whites in another large bowl until soft peaks form
36
Add 2 tablespoons sugar and beat until firm peaks form
37
Fold into batter
38
Spoon into pan atop pineapple
39
Bake cake until tester inserted into center comes out clean, about 1 hour
40
Transfer to rack; cool 5 minutes
41
Invert onto platter
42
Serve with whipped cream