Pineapple Upside-Down Cake
From EatingWell: January/February 1999
Top down is the way to go for a gooey pecan-filled pineapple cake. Note: Do not sift cake flour before measuring for this recipe, regardless of package directions.
- 1 tablespoon butter
- 1 tablespoon dark corn syrup
- 1/2 cup packed light brown sugar
- 1 small pineapple
- 2 tablespoons chopped pecans, or walnuts
- 1/2 cup pecans, or walnuts
- 2/3 cup cake flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 2 large egg whites
- 2/3 cup packed light brown sugar, divided
- 2 large eggs
- 1 tablespoon dark rum
- 1 teaspoon vanilla extract
- To make topping: Preheat oven to 375°F. Lightly oil a 10-inch cast-iron skillet.
- Heat butter and corn syrup in skillet over medium heat, stirring, until butter melts. Remove from heat. Sprinkle 1/2 cup brown sugar over the mixture.
- Peel, quarter and core pineapple. Cut across into 1/4-inch slices. Using the largest, most uniform slices, arrange pineapple on sugar in slightly overlapping circles. (Reserve remaining pineapple for another use.) Sprinkle 2 tablespoons pecans (or walnuts) around the pineapple. Set aside.
- To make cake: Spread 1/2 cup pecans (or walnuts) in a pie pan and bake until fragrant, 5 to 7 minutes; let cool.
- Combine the toasted nuts, flour, baking powder, salt and nutmeg in a food processor; process until the nuts are coarsely ground.
- Beat egg whites in a large bowl with an electric mixer on medium-high speed until soft peaks form. Gradually add 1/3 cup brown sugar, beating until stiff and glossy (this can take up to 5 minutes).
- Beat whole eggs, rum, vanilla and remaining 1/3 cup brown sugar in another bowl with mixer on medium-high speed until thick and pale, about 5 minutes.
- Whisk one-fourth of the beaten whites into whole-egg mixture. Gently fold in half the nut mixture, then remaining whites, then remaining nut mixture. Spread the batter over the pineapple.
- Bake the cake until top springs back when touched lightly and a skewer inserted in the center comes out clean, 30 to 35 minutes. Let cool in the pan on a wire rack for 10 minutes. Loosen edges and invert onto a cake plate, replacing any topping that may have stuck to the skillet. Let cool for 20 minutes more. Serve warm or at room temperature.
Per serving: 303 calories; 10 g fat (2 g sat, 4 g mono); 57 mg cholesterol; 51 g carbohydrates; 5 g protein; 2 g fiber; 171 mg sodium; 261 mg potassium.
Nutrition Bonus: Vitamin C (36% daily value).
Carbohydrate Servings: 3 1/2
Exchanges: 1/2 fruit, 3 other carbohydrate, 2 fat
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- Total Time
- More than 1 hour
- 8 or more
- Preparation/ Technique
- Ease of Preparation
- January/February 1999