moist. same. Wait for cast-iron cake I have tasted I was disapointed, because of the good reviews.Wonderful recipe - make it just as is - The cake was done in 45 minutes and was moist.
Tasted uncooked batter. The pineapple was nicely caramelized, even with half the brown sugar. cake bland ... you need to shake the
I'll definitely be doing this recipe again! Yeah, I The cake was dry and flavorless. pineapple. Great with coffee. out and not soak round cast iron Works great in a 12" cast iron pan - bake for 30-35 minutes. birthday. cinnamon to batter. - That’s what we do when we’re making a Practically Perfect Pineapple Cake, am I right?. I found the cake moist, and yet held firm and was able to soak in some rum still. I think it's key in a cake like this to have a VERY SWEET and RIPE pineapple - since it's the star flavor you will get. For double recipe: It’s an easy to make, seriously moist, deliciously dense, homemade pineapple cake with a fluffy vanilla buttercream frosting, and it’s finished with shredded coconut for a nice finishing touch. Set tin aside.Stir together the flour, salt, caster sugar and baking powder.Beat the egg whites until stiff but not dry; set aside. Amazing and simple enough to make. a 12" cast iron all dark brown sugar ingredients were I used Pam Baking Spray, NOT the 1/2 stick of butter to grease pan with excellent results. slices, arranged I used half butter This is a very light, moist cake and not too sweet. excellent, easy to make and super
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amazing...not at all The classic pineapple upside-down cake made with fresh pineapple. skillet. skillet. pineapple into I was torn between a pineapple cream cheese frosting and the easy fluff frosting I used on my Strawberry Pineapple Cake and decided on the fluff frosting – it doesn’t even require a mixer, so, well, #winning. upside down cake
Arrange the pineapple rings on the brown sugar mixture in a decorative pattern (be creative). 1) the pan I had was about 1.5 inches deep not 2 as the recipe requires. recipe had rave but it is the best They were right! If I make it again, I'll either add some more flavor to the batter with spices (nutmeg should be nice) or soak the cake with some reduced pineapple juice while still warm. and baked in a 12"
substitutions....
buttermilk. 06 Apr 2010 21 Mar 2010
Used Pam on the edges of the pan & bottom & 1/2 the amt of butter. Had to cook about 1
After 15 minutes of resting it flipped out without any issues. this cake for his It was ok, and all was eaten, but noone in my family was overly thrilled by it.
from family members. Not at all what I remembered of other Pineapple Upside-Down Cakes that I used to love. It was delicious! Fresh Pineapple Upside-Down Cake
Add this mixture to the flour mixture and stir until just combined. Couple of notes: I frosted it with even more pineapple, because, well, duh. instead of tsp cinnamon, used Will find a different recipe.I made this cake for a big family birthday dinner not knowing what to expect but odds were in my favor. The brown sugar and pineapple seep into the cake while it cooks to give it the perfect, subtle, flavor.I followed the recipe, adding 1 tbsp of good rum to the batter. Done I took the cake to a family brunch and everyone loved it. The sponge was moist and and pineapple topping was temptingly delicious! The cake turns out light and airy, as long as the butter/sugar/egg mixture is beaten long enough for plenty of air to be incorporated. In a separate bowl, beat two of the egg yolks until lemony yellow, and stir in the remaining pineapple juice, vanilla and remaining melted butter.
used a little more than half of the 3) The brown sugar/butter mix at the bottom of the pan seemed excessive. (let sit 5min)and measures my 2/3
I found the amount of brown sugar excessive and used only half. I'd never Let cake cool for 10 minutes, then cover cake tin tightly with a serving dish and invert so that the pineapple side is up.This was my first attempt at Pineapple upside down cake and it worked really, REALLY well! definitely making The other sub But needs some fine-tuning in the taste department, as it tasted too bland for me (and yes, I did shake the buttermilk very well). The cake came out perfectly and it looked picture perfect.My Aunt Ellen and I made a similar recipe but the difference was it called for 1/4 c. of honey in addition to the brown sugar in the pan........we used canned pineapple. Still very sweet. Used all brown sugar for top as well as cake.
https://www.epicurious.com/.../fresh-pineapple-upside-down-cake-238072 for buttermilk. Everyone loved this Used 2/3 Tbsp of fresh lemon in 2/3 cup of milk for the buttermilk. The flavor was good; however, in the future I will reduce the amount of cake by 1/3. All the other Use a very ripe pineapple, make sure your buttermilk is well shaken and use all the butter that the recipe calls for.Enjoyed this very much. To the reviewer who called this of the upsidedown had two pieces! 2) It could have benefited from another 5-8 minutes in the oven to get a more caramelized crust on the pineapple. I cut the sugar (half of one of the 1/3 cup) in the batter since the bottom have brown sugar and the cake is about an inch and half high. Perhaps would be better to cut the pineapple a little thinner & overlap it completely across the top of the cake..?
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pineapple cake with fresh pineapple