January 2 – An Upside Down Cake for An Upside Down World

IMG_1722January 2 finds us anticipating virus vaccines across the US and a finalization to our November 3rd presidential and vice-presidential elections in just four days.  What ever happens, we hope it is finally over!  However, based on the last four years, it is unlikely politics will slip away into the background for a couple years the way it used to after elections.  Mid-term balloting is “only” two years away when Americans will go back to the polls to choose lawmakers for whichever Senators are coming to the end of their six-year terms, and all the Representatives, who serve two-year terms.

And no one expects a reprieve from presidential hopefuls.  Vote for ME in 2024!  I’ll give you bigger stimulus checks than the other guy and unite the country around my partisan positions on abortion, immigrant rights, LGBTQ, the environment, what to call people who gender identify, Iran’s nuclear ambitions, Israel and Social Security.  Okay, on Social Security almost everyone actually agrees.  But otherwise the parties and the national factions are poles apart, whatever the polls say.

So I decided to make an upside down cake to celebrate our upside down world.  Variation on a theme, I made a Pineapple Almond Upside Down Cake that actually came out pretty easy to do.  Hey, if I can do it, YOU can! 🙂

It is always safest with any recipe to assemble all your ingredients before beginning.  It would be a shame to make the caramel for the bottom/top and then find out you did not have cornstarch . . . course, at that point you could always claim you wanted to make caramel!  Actually, guess no downside there! 😉

So get together the following for your Ingredients:
Topping (which will go in the bottom of the cake pan):
1 cup packed brown sugar
1/2 cup (1 stick) butter (salted/unsalted does not matter)
Pineapple slices, one 20oz can or enough fresh to cover the bottom of your cake pan
Cake Mix:
2 cups all-purpose flour
1 tablespoon corn starch
1/2 cup ground almonds
(I like leaving some small chunks for crunch: I just don’t grind too finely.)
3/4 teaspoon baking powder
1/2 teaspoon salt
1-3/4 cup sugar
1 cup (2 sticks) butter (soften to room temperature)
1 teaspoon almond extract (If you are afraid of too much almond, you can substitute vanilla extract here.)
4 large eggs
3/4 cup sour cream
Pan – 8″ x 11.5″ x 2″

Generously grease the pan with butter.  You can use the stick you have for the topping, but make sure you reeeeally cover the corners and the sides up to the rim!  This butter greasing will make your cake smoothly come out of the pan when you flip it at the end.
Melt the butter at medium heat in a small saucepan and add the brown sugar, stirring until it dissolves. But after the sugar melts, STOP stirring, and let it simmer until the mixture just begins to bubble.
Pour the mixture into the pan and level it out. 
Next add the pineapple slices, arranged in a single layer to cover as much as you can of the caramel mixture.  As you can see my slices were not very pretty like the canned ones, but I was using a fresh pineapple and had not planned on the cake when I cut it up.

While making the cake mix, preheat your oven to 325⁰F.

To make the cake batter, whisk all the dry ingredients except the sugar in a large mixing bowl: flour, corn starch, almonds, baking powder and salt. 
In another mixing bowl, beat the sugar and butter and flavoring (almond or vanilla).  Use the larger bowl for this, not like I did with a small mixing bowl.  Add one egg at a time and beat each one before adding the next.
Add about half the dry mixture and mix into the butter mix, followed by half the sour cream.  Repeat this step with the remainder of the dry mixture and sour cream.  This process it to ensure smooth blending of the batter without overbeating the eggs. 
Once you have a consistent texture throughout the batter, pour it over the pineapple and caramel; smooth it out so that it is fairly uniform on top.

Bake at 325⁰F for about one hour until a tester (e.g. butter knife) comes out clean.  If you have a baking thermometer the center of the cake should reach 205⁰F.  If you stop before the tester comes out clean the center of your cake will be mushy; tastes good, but not great presentation.
Allow the cake to cool in its pan for five minutes, off any source of heat; i.e. out of the oven and not on a hot rack.
Carefully flip the cake smoothly onto a platter.  If some of the topping that was on the bottom of the pan sticks to it, start over and butter the pan more generously! 🙂  Not really.  Just scoop it out and patch it onto the top of the now Upside Down Cake.

If you use canned pineapple or cut your fresh stuff into pretty rings, you can dress it up with cherries in the center of the rings for decoration.  The cake can be served still warm from the oven or cooled.
With the fruit on top, I recommend refrigeration after cooling to room temperature unless you are eating it all within 24 hours.
Next time I am going to try overbeating the eggs.  It is delicious as it is, with the texture of a pound cake, but I think overbeating the eggs before adding the dry mixture will make it lighter.

Bon appétit or maybe Nanea i kāu pāʻina!
And to end the year, one of the most spectacular Christmas musical renditions I have ever heard; the caption says it all: It Will Give You Chills!

 


2 thoughts on “January 2 – An Upside Down Cake for An Upside Down World

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