Cakes and ale pineapple upside down cake

Cakes and Ale Pineapple Upside Down Cake

Caramel:

Nonstick vegetable oil spray
1 1/4 cups (packed) dark brown sugar
1/2 cup (1 stick) unsalted butter, cut into 1-inch pieces
1/4 cup bourbon

Cake:

1 medium pineapple
1 1/3 cups cake flour
2 teaspoons baking powder
1 teaspoon kosher salt
1/8 teaspoon ground cardamom
1 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature, cut into
1-inch pieces
2 teaspoons vanilla extract
2 large eggs
1 cup sour cream

Caramel:

Preheat oven to 350°. Coat cake pan with nonstick spray; set aside.
Cook brown sugar and butter in a small deep heavy saucepan over
medium heat, whisking occasionally, until mixture is bubbling and
sugar is completely dissolved. Boil, whisking occasionally, until
caramel darkens, thickens, emulsifies, and pulls away from sides of
pan, about 3 minutes.

Remove from heat and whisk in bourbon (mixture will bubble
vigorously). Return caramel to a boil; cook for 1 minute. Pour
caramel into prepared cake pan and swirl pan until bottom is
completely covered. Let cool completely before proceeding (caramel
will harden).

Cake:

Cut skin from pineapple, making sure to remove all brown eyes. Cut
1/4-inch-1/3-inch-thick rounds from pineapple. Using cookie cutter,
remove core to form rings. (If pineapple is very juicy, drain rings
briefly on paper towels.) Arrange pineapple rings decoratively on
top of caramel in cake pan without overlapping. (Cut rings into
smaller pieces to fill any large gaps, if desired.)

Whisk flour, baking powder, salt, and cardamom in a medium bowl.
Using an electric mixer, beat sugar and butter in another medium
bowl until light and fluffy, 5-6 minutes. Beat in vanilla. Add eggs
one at a time, beating to blend between additions. Scrape down
sides of bowl. Beat egg mixture until doubled in volume and very
light and fluffy, about 2 minutes. Scrape bottom of bowl well,
making sure to incorporate all butter into eggs. Beat for 1 minute
longer.

Beat in flour mixture in 3 additions, alternating with sour cream
in 2 additions, beginning and ending with dry ingredients. Scrape
batter into pan; smooth top.

Bake cake until a tester inserted into the center comes out clean,
50-60 minutes. Transfer to a wire rack. Let cake cool in pan for 30
minutes. Run a sharp knife around sides of pan to loosen cake; tap
bottom of pan and invert cake onto a large plate. DO AHEAD: Cake
can be made 8 hours ahead. Cover with a cake dome and let stand at
room temperature.

Serves 8-12

Source: Bon Appetit


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Malika is the author of Food Lovers' Guide to Atlanta and the founder of Atlanta Restaurant Blog. She is also a Digital Marketing and Social Media Consultant.