Last Tuesday while checking out the photos of my high school classmate Nancy who had a cake workshop with Heny Sison in facebook. I suddenly got the urge to bake cupcakes. No specific flavor, it's just the feeling of baking something. So I sms Pieter and asked him to buy me milk, eggs and cream.
Pieter and I had a routine every night. After dinner we will sit at the sofa (we both have our own place at the sofa by the way) wrap myself up in the blanket and tuck it under my own body, like a cocoon, and watch our favorite comedy sitcoms. Every Tuesday we also watch Desperate Housewives. Pieter got hooked with the craziness in Wisteria Lane specially Katherine Mayfair
The scene "Katherine has decided that Angie is her new confidant and pre-fight she dropped by to jaw and found Angie looking at a picture and crying. She asks who the mother and child are and Angie says it's her mom and she's dead. Her birthday is tomorrow so Angie gets misty. Katherine gives her a moment before getting back to her crazy saying that her and Angie's plan to take the high road is working and calls her her "partner in crime" and winks. Angie says it's not "their" plan and to keep her out of it but good luck. Katherine says it's her sadness talking and that she'll make her a pineapple upside down cake to cure her depression."
Then there it was...the little light bulb sits above my head...BLINK! and asked him "would you like to try Pineapple upside-down cake tomorrow?"
Buttery, almondy, fruity and sweet. Dense but not dry. It was so good!
pineapple upside-down cake
topping
5 tbsp butter
3/4 cup sugar
2 tbsp pineapple juice
6 pieces slice pineapple (add more if you want)
- Place butter, sugar and pineapple juice in a small pan and stir over medium heat. Cook until mixture turns amber color.
- Pour mixture into a 9 inch diameter stick-free cake pan with 2 inch high sides. Arrange pineapple slices on top. Set aside.
1 cup flour
1/2 cup ground almond
1/4 tsp salt
1/2 tsp baking powder
1 stick butter, room temperature
3/4 cup sugar
2 tsp vanilla extract
2 large eggs
1/2 cup milk
- Preheat oven to 180 C
- Whisk flour, baking powder, salt and ground almonds in a mixing bowl.
- In separate bowl using hand mixer, cream butter and sugar until light and fluffy. Add egg one at a time, beating after each addition. Add vanilla.
- Add dry ingredients alternately with milk in 2 additions each, beating well after each addition. Pour cake batter over caramel and pineapple in pan.
- Bake cake in preheated oven for 45-55 minutes or until cake tester inserted into the center comes out clean. Cool cake in pan on a rack for 10 minutes. Turn cake out onto a platter. Serve warm or at room temperature.
Pieter helped me baked this cake.
7 comments:
I sifted the flour, mixed the dry ingredients and put the slices of pineapple in place :)
ok, ok you did all the job. haha...but you forgot something, preheated the oven and eat the cake. :-p
Oh yes, thanks for reminding :) The eating part is my specialty...
It looks delicious! Marami tayong pineapple dito sa pinas, definitely I should try this. Alma kapag sinabi bang sifted the flour what does it mean? - Nancy
hey, nancy goodluck. this cake was soooo yummy. specially the caramel on top. you can also use yung chopped na pineapples, mas madaling islice yung cake pag isserve mo na.
hi alma, i tried already your pineapple upside - down cake, your really right , sooo delicious and the best way to eat it is warm,but i couldn't fine the ground almonds here in our place so my husband did his part , he grind the almonds very patiently and he really did a good job,but when he taste it you know what he said "nobody can compete this cake even the best bakery here in our place " so again thank you for recipe, groetjes Rowena
Good job again Rowena! (clap, clap!) Pieter helped me making the cake too and in return he ate most of the cake. hahaha...Thanks for reading and trying my recipes.
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