Sunday, July 18, 2010

Bobby Flay's Pineapple Upside-Down Cake

For my first attempt at making and eating pineapple upside-down cake, this was fantastic!! My friend's birthday was last week and when I asked for a request, she said she had just watched Throw Down with Bobby Flay and he made this cake, so that's what she wanted.  I happened to find the exact recipe on, but adapted it to cook in the oven instead of on the bbq.  (We also left out the YUCK of maraschino cherries and chopped nuts).

2 c. cake flour
2 t. baking powder
pinch salt
1/2 c. (1 stick) butter, sofened
1 1/2 c. white sugar
3 eggs, separated
1 c. milk
1 t. vanilla extract
1/2 stick butter
1 c. brown sugar
1 (20-oz) can pineapple, drained (I used rings)

Place a 10" cast-iron skillet in the oven and preheat to 350 degrees.

Cake Batter: sift the cake flour, baking powder, and salt together; set aside.  With a mixer, cream together the butter, sugar, and egg yolks.  With the mixer on low speed, add the dry ngredients to creamed mixture, alternating with the milk.  Add vanilla.  In a separate mixing bowl, beat the egg whites until stiff peaks form and then fold them into the batter.  Set aside.

Place the 1/2 stick butter and brown sugar in the skillet and let it melt and begin to caramelize.  When lightly caramelized, place pineapples to cover on top in a decorative patter. Then pour the cake batter over, filling to within 1/2" of the top of the skillet.  Transfer the skillet to a large foil pan and cover with foil (be careful handling the skillet as the handle will also be very hot).  Pierce the foil in the corners to allow steam to escape during the cooking process.

Bake until golden brown and the cake spring back when lightly touched with your finger, about 45 minutes.  Remove from the grill and run a knife around the edge of the skillet to free the cake.  Whle cake is still hot, place a serving plate on top of the skillet and careflly turn the cake over.  I recommend serving cake warm!