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.
- cooking spray
- 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 teaspoons 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 chunks
- Coat a 9-inch cake pan with cooking spray and set aside (or use large ramekins for individual servings. In a small saucepan over medium heat, heat brown sugar and 1 stick of butter. Whisking occasionally until sugar is dissolved. Bring to a boil and cook until the caramel thickens and turns to a deep brown, approximately 3 minutes. Remove from heat and whisk in rum and 1 teaspoon salt. Pour caramel into prepared cake pan/s and swirl around to coat bottom of pan. Set aside and let cool completely, at least 30 minutes.
- Preheat oven to 350 degrees
- Meanwhile, in a medium bowl whisk together flour, baking powder, cinnamon and remaining salt.
- In the bowl of an electric mixer combine sugar and butter until light and fluffy. Add vanilla; beat in eggs, one at a time. Reduce mixer speed to low and incorporate 1/2 of the dry mixture and 1/4 cup milk. Repeat with the remaining dry ingredients and the milk. Arrange pineapple rings in cake pan/s atop caramel. fill in spaces between rings with pineapple chunks. Carefully pour batter over pineapple then smoth cake using rubber spatula. Bake the cake/s until toothpick inserted in the center comes out clean. Approximately 30 to 50 minutes. Transfer to a wire rack and allow to cool for 30 minutes. Run a sharp knife round the sides of the cake pan/s to loosen the cake then invert onto 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