Pineapple upside-down cake with nut topping
A rich, easy-to-make cake with all the tropical flavor of pineapple.
It's a standard dessert, but people always smile when you set it on the table – because they know it's going to be good. Here, chopped nuts add crunch and another layer of flavor to the old-fashioned standby. Another reason to like this recipe is that you create a delicious, moist cake with ingredients you most likely already have in your pantry. Canned pineapple, brown sugar, nuts. If you can use fresh pineapple, that's all the better, of course, but no one's ever complained when I've used canned.
- 2 tablespoons melted butter
- 1 cup brown sugar
- 1/2 cup chopped nuts (I used a mixture of Brazil nuts and hazelnuts)
- 1/2 teaspoon ginger
- A 16-ounce can pineapple slices or chopped pineapple
- 1/4 cup butter
- 1 cup sugar
- 2 eggs, separated
- 1 1/2 cup sifted flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 1/2 cup milk
For the topping
For the cake
For the topping:
Heat the butter, sugar, nuts and ginger together in a skillet. The mixture will thicken to a paste-like texture.
Pour the sugar mixture into your baking pan or an ovenproof skillet – if the skillet you cooked it in is ovenproof, you can keep it in there.
Place the pineapple slices or pieces on top of the sugar mixture.
Now go on to the cake batter.
For the cake:
Cream the butter and sugar.
Add the 2 beaten egg yolks.
Sift the dry ingredients together. Add them, alternately with the milk, to the butter mixture.
Beat the eggs whites until stiff and fold into the batter. Pour it over the topping.
Bake at 350° F (180° C) for 45 minutes.
Cool the cake for 5 minutes, then turn it upside-down onto a serving platter.
This won’t make a high, handsome cake, but it is by no means lowly. In fact, it will bring gasps of pleasure to the eaters – I promise.