Dearest and I had such a lovely, intimate Valentines dinner – I made Cornish Game Hens, Wild Rice with Raisens, Green Beans, Biscuits and for dessert, Salted Caramel Pineapple Upside Down Cake.
I saw the recipe in the latest Country Living Magazine and thought it sounded amazing. The only thing different that I did was create mine in ramekins – I love making desserts in individual portions – they seem so much more romantic that way.
Isn’t it funny how certain things seem to take off and creativity abounds in variations – take for instance Nutella – there are hundreds of recipes now featuring that delicious treat.
Now, I am seeing salted-caramel everywhere – I do love salty-sweet desserts – this one was just as amazing as you could imagine.
Salted-Caramel Pineapple Upside Down Cake (Country Living March 2013)
1 cup dark-brown sugar
2 sticks unsalted butter, at room temperature
3 tablespoons dark rum
1 1/2 teaspoons salt
1 1/2 cups all-purpose flour
2 teasoons baking powder
1/2 teaspoon ground cinnamon
1 cup granulated sugar
1 tablespoon vanilla extract
2 large eggs
1/2 cup whole milk
1 medium pineapple, peeled; cored, and cut into rings
1 ring cut into chuncks
- coat a 9-inch cake pan with cooking spray and set aside. In a small saucepan over medium heat, heat brown sugar and 1 stick butter, whisking occasionally, until sugar is dissolved. Bring to a boil and cook until caramel thickens and turns a deep brown, about 3 minutes. Remove from heat and whisk in rum and 1 teaspoon salt. Pour caramel into prepared cake pans and swirl around to coat. Set aside and let cool completely, at least 30 minutes.
- Preheat oven to 350°F. Meanwhile, in a medium bowl, whisk flour, baking powder, remaining salt, and cinnamon. In a large bowl, using an electric mixer on medium beat together granulated sugar, and remaining butter until light and fluffy. Add vanilla; beat in eggs, 1 at a time. Reduce mixer speed to low and beat in half the dry ingredient mixture and 1/4 cup milk. Repeat with the remaining dry-incredient mixture and milk.
- Arrange pineapple rings atop caramel in cake pan. Fill in spaces between rings with pieapple chunks. Carefully pour batter over pieapple and smooth, using a rubber spatula.
- bake until a toothpick inserted in the center comes out clean, about 50 minutes. Transfer pan to wire rack and let cool for 30 minutes. Run a sharp knife around the sides of the pan to loosen the cake; invert onto a large serving platter.
*Country Living Magazine also provides a lighter version of this recipe in the March 2013 issue.
I am sharing this post with these Delightsome blog parties:
Foodie Friday ~ Rattlebridge Farm
Make it Pretty Monday ~ The Dedicated House
Wow Us Wednesday ~ Savvy Southern Style
Home Sweet Home ~ The Charm of Home
Home ~ Rose Chintz Cottage
Open House ~ Bernideen’s Teatime Blog
Time to Shine ~ A Diamond in the Stuff