Storm the Cassoulet

Pineapple Upside Down Cake

on October 16, 2013

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 From Leda


Ingredients:

Cake:
3 cups cake flour, plus more for pan
1 cup butter, softened, plus 1/2 cup, melted
2 1/4 cups sugar
5 large eggs
1 teaspoon vanilla extract
2 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cups whole buttermilk
1 1/2 cups firmly packed brown sugar
2 (20-ounce) cans pineapple slices in juice, drained well (reserve 2 tablespoons juice for frosting)
1 (10-ounce) jar maraschino cherries, drained well

Pineapple Buttercream Frosting:
1/2 pound butter, softened
2 tablespoons reserved pineapple juice
3 1/2 cups confectioners’ sugar

Makes about 2 cups.

Method:

Preheat the oven to 350 degrees F. Grease 2 (9-inch) round cake pans and coat with flour.

In a large bowl, beat 1 cup butter at medium speed with an electric mixer until creamy. Gradually add the sugar, beating until fluffy. Add the eggs, 1 at a time, beating well after each addition. Stir in the vanilla and set aside.

In a small bowl, add the 3 cups of flour, baking powder, and salt. Stir to combine. Add the flour mixture into the egg mixture alternately with the buttermilk, beginning and ending with the flour mixture.

Divide the brown sugar evenly into the bottom of each pan. Pour the melted butter equally over the brown sugar. Arrange the pineapple slices and cherries over the brown sugar. Reserve remaining pineapple slices and cherries for another use.

Pour equal amounts of batter over the fruit and bake until a wooden pick inserted in center comes out clean, about 40 to 45 minutes. Let the cakes cool in the pans for 10 minutes. Invert the cakes onto wire racks to cool completely. (Otherwise Frosting will slide right off)

To assemble the cake, carefully arrange 1 cake layer, pineapple side up, on a cake plate. Carefully stack the remaining cake layer, pineapple side up, over the first layer. Frost the sides and top of the cake with Pineapple Buttercream Frosting. (Do not put frosting between layers – makes a mess). Press chopped pecans into sides of cake, if desired.

Please note: I think it’s best to keep it in a cool room versus the refrigerator. The fridge seems to make everything very heavy and dense.

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