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Pineapple Upside-Down Gingerbread Cake
Used with permission from Executive Chef Karen Barnaby of The Fish House in Stanley Park located in Vancouver, B.C.
Pineapple Upside-Down Gingerbread Cake. Makes 8-10 servings
Alterations should be made to fit with your dietary needs. Please
consult with your medical team before you attempt to make this recipe.
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Topping:
1/4 cup (60 mL) unsalted butter
2/3 cup (160 mL) brown sugar, packed
1/2 fresh pineapple
Cake:
2 cups (500 mL) all purpose flour
1 1/2 teaspoon (7.5 mL) ground ginger
1 teaspoon (5 mL) ground cinnamon
1 teaspoon (5 mL) baking soda
3/4 teaspoon (4 mL) salt
1/2 teaspoon (2.5 mL) ground nutmeg
1/2 teaspoon (2.5 mL) ground cloves
3/4 cup (180 mL) molasses
1/2 cup (125 mL) brown sugar, packed
1/2 cup (125 mL) unsalted butter, melted
2 large eggs
1 teaspoon (5 mL) vanilla extract
3/4 cup (180 mL) buttermilk
1 cup whipping cream, beaten to soft peaks
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Instructions:
- For the topping, preheat oven to 350°F (175°C)
- Peel the pineapple and cut in half lengthwise. Core and cut into 1/2 inch (1.25 cm) slices.
- Place the butter in a 10-inch (25 cm) pan and place in the oven until it melts.
- Remove and sprinkle evenly with the brown sugar. Arrange the pineapple over the brown sugar.
- For the cake, sift first 7 ingredients into medium bowl.
- Using an electric mixer, beat molasses, golden brown sugar, melted butter, eggs and vanilla extract in large bowl until well blended, about 2 minutes.
- Add half of dry ingredients, then the buttermilk, then remaining half of dry ingredients, beating until well blended after each addition. Spread batter evenly over the pineapple.
- Bake cake until tester inserted into center comes out clean, about 40 minutes.
- Cool the cake for 5 minutes. Run small knife around sides of the pan to release the cake.
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- Place a platter over the cake in the pan and invert the cake onto the platter.
- Serve slightly warm or at room temperature with whipped cream.
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