Pineapple Macadamia-Nut Upside-Down Cake
Pineapple upside-down cake; caramelized fresh pineapple over a delicious batter flavored with cardamon, rum, and pineapple juice along with toasted macadamia nuts! Yes please.
Equipment
Ingredients
- For the Topping
- 1 medium fresh ripe pineapple* Peeled cored and sliced into ⅓ inch thick slices
- ¾ stick unsalted butter
- ¾ cup lightly packed brown sugar light or dark
- 2 ounces toasted macadamia nuts roughly chopped, separated
- For the Batter
- 1 ½ cups all-purpose flour
- 1 ½ to 2 teaspoons ground cardamon
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¾ stick unsalted butter at room temperature
- 1 cup granulated sugar
- 2 large eggs at room temperature
- 1 teaspoon REAL vanilla extract
- 1 teaspoon REAL rum extract
- ½ cup pineapple juice
- Dark rum for sprinkling over the cake, optional
- Special Equipment
- A well seasoned 10-inch cast-iron skillet**
Instructions
- Heat the oven to 350°F.Prepare the topping: Melt the butter in the skillet over medium-low heat; add the brown sugar and simmer, stirring, 4 minutes. Add half of the chopped nuts and stir until they are well coated and evenly distributed in the skillet. Remove from heat and arrange the pineapple on top of the sugar mixture, placing the pieces of pineapple as closely together as you can. Use additional pieces to fill in the center as needed.
- Prepare the Batter: Sift the flour, cardamom, baking powder, and salt together. In a large bowl, beat the butter with an electric mixer until light and fluffy; gradually add the sugar, a bit at a time; beat until the sugar is well incorporated into the butter. Add the eggs, one at a time, beating well after each addition. Add the vanilla and rum extract. Turn the mixer to medium-low speed, slowly add half (½) of the flour, beat until just blended, then add the pineapple juice. Once the pineapple juice has been beaten in, add the remaining flour and mix until just blended (the batter might seem slightly lumpy). Stir in the remaining nuts.
- Spoon the batter over the pineapple topping and spread evenly with a spatula. Bake the cake in the center of the heated oven for 35 to 45 minutes, or until a toothpick when inserted into the center comes out clean. Let the cake sit in the skillet for 5 minutes, then hold a plate tightly over the skillet and invert in one motion. Remove the skillet and replace any pineapple or nuts that stick to the skillet. Sprinkle the rum, if using, over the top of the cake. Serve the cake just warm or at room temperature.
Notes
*If you do not have a pineapple corer, then you could remove the core and slice into ⅓ inch wedges. If you cannot get fresh pineapple, canned pineapple rings can be used. Pat dry - reserve the pineapple juice for the batter. **If you don't have a well-seasoned cast iron skillet, then you can make the topping in another skillet - spray the bottom of an 8 x 8 glass baking dish with cooking spray and transfer the topping to the baking dish, spreading it evenly, the add the pineapple slices and proceed with the recipe.
Nutrition
Serving: 1 servingSodium: 251mgSugar: 32gFiber: 1gCholesterol: 66mgCalories: 330kcalPolyunsaturated Fat: 9gSaturated Fat: 8gFat: 16gProtein: 3gCarbohydrates: 45g
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