Ginger And Lime Scented Pineapple Upside Down Cake
- 2/3 whole Fresh Pineapple, Peeled And Cored
- FOR THE CARAMEL:
- 1 cup Brown Sugar
- 1/3 cups Butter
- 1 Tablespoon Fresh Ginger, Grated
- FOR THE CAKE:
- 1-1/2 cup Cake Flour
- 1-1/2 teaspoon Baking Powder
- 1 teaspoon Salt
- 1/2 cups Buttermilk
- 2 whole Eggs, Beaten
- 1 whole Lime, You Will Use Both The Zest And The Juice
- 1/2 cups Butter, Softened At Room Temperature
- 1 cup Sugar
- 1. Preheat oven to 350 F.
- 2. Cut the pineapple into 1/2 inch thick rings. Only 5 rings are needed for this recipe. Cut those 5 rings in half.
- 3. Arrange the pineapple halves in an attractive manner in the bottom of a 9-inch cake pan. Set to the side.
- 4. To make the caramel combine the brown sugar, 1/3 cup of butter and the grated fresh ginger in a small saucepan. Cook over medium low heat for about 10-12 minutes until the sugar is completely dissolved. Remove pan from heat.
- 5. Pour the caramel through a strainer over the pineapple. Be sure to coat the entire bottom of the cake pan.
- 6. To make the cake, begin by sifting together the dry ingredients (cake flour, baking powder and salt) into a small bowl. Set to the side.
- 7. In another small bowl whisk together the wet ingredients (the buttermilk, eggs and both the zest and juice of the lime). Set to the side.
- 8. In a large bowl cream the sugar and butter together with a hand held mixer.
- 9. Beat 1/3 of the dry ingredients in with the creamed butter and sugar, just until combined.
- 10. Pour in 1/2 of the wet ingredients and beat just until combined.
- 11. Repeat with one third of the dry ingredients, then the remaining wet ingredients, and finally the last of the dry ingredients; mixing after each addition.
- 12. Pour the cake batter evenly into the cake pan over the pineapple and the caramel and smooth the top.
- 13. Bake for 35 to 40 minutes, until a skewer inserted into the center comes out clean. Remove pan from the oven and set it on a wire rack.
- 14. Allow the cake to cool for 5 minutes in the pan.
- 15. Remove the cake from the pan by running a knife around the outside edge of the cake pan, placing a platter over the cake pan and then flipping over both the pan and the platter. The cake should release onto the platter.
- Enjoy Ginger and Lime Scented Pineapple Upside Down Cake served warm with a little whipped cream or a scoop of ice cream.
fresh pineapple, brown sugar, butter, fresh ginger, cake, flour, baking powder, salt, buttermilk, eggs, butter, sugar
Taken from tastykitchen.com/recipes/desserts/ginger-and-lime-scented-pineapple-upside-down-cake/ (may not work)