Saturday, June 19, 2010

Getting an MS in Baking- Pineapple Upside Down Cake

When is a cake a muffin?  When it's pineapple upside down cake.  Why?  Because unlike, say, birthday cake, the cake part of pineapple upside down cake is supposed to be kind of course.  In the book, Brown says that pineapple UDC is probably a descendant of cornbread, which is also made using the muffin method.

The bottom/top comes together first.  Melt some (okay, a lot of) butter and stir in brown sugar.

Top with pineapple and marachino cherries, then sprinkle with nuts.

Then the actual muffin technique comes in.  Mix together the wet and dry ingredients (which have been weighed and sifted in the food processor, of course) until just incorporated.  I don't think I mentioned this before, but Brown recommends using a whisk for this part and walking away about 10 stirs before you think you should.

Here's the cake after 40 minutes in the oven.  Golden brown and bubbly.

And after it's been "right side upped".  I like this cake because it's easy but has a nice presentation, and it's different from other deserts that usually end up at picnics (which is where this one is destined).  

This picture looks a little bit like it came out of the Gallery of Regrettable Food, but I can assure you it looks delicous IRL.