Secrets to Perfect Pineapple Upside-Down Cake

As soon as canned pineapple became readily available in the early 1900s, the pineapple evolved from a once-exotic symbol of hospitality into the latest food trend. But it really came into its own when it appeared on top of the pineapple upside-down cake. The recipe was based on the simple technique of cooking fruit in sugar and butter in a heavy skillet, topping it with cake batter, then baking it. To serve, the cake was turned upside down.

Sounds simple enough. But timing is key when unmolding an upside-down cake. When upended hot from the oven, the fruit layer is still too juicy and fluid, so it slides untidily over the cake layer. But if the cake cools for too long, the fruit will stick to the pan. The trick is cooling it for the perfect amount of time: 10 minutes. This is long enough to allow the fruit layer to firm up a bit so it adheres to the cakebut short enough so the cake will be easy to release from the pankeeping the glistening, caramelized, deep amber topping right where it should be.

1. Make the caramel right in the cake pan: Melt 4 tablespoons butter in the cake pan in the oven, then stir in the brown sugar. This mixture will turn to a glossy caramel as the cake bakes.

2. Arrange the raw fruit in the pan: Lay the fruit evenly on top of the butterbrown sugar mixture. The fruit will cook and soften in the oven while the cake bakes.

3. Spread the cake batter over the fruit: Dollop the batter evenly over the raw fruit, then smooth the top gently so as not to disturb the layers of fruit and caramel.

4. Unmold the cake while warm: Let the cake cool in the pan for about 10 minutes, then lay a platter over the top of the cake pan and gently invert the cake onto the platter. Let the cake release itself from the pan, which will take about 1 minute. By letting the cake naturally release, youll ensure that it will release in one pieceif you try to force it, by tapping and shaking the pan, it might come out in chunks.

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Secrets to Perfect Pineapple Upside-Down Cake The Feed As soon as canned pineapple became readily available in the early 1900s, the pineapple evolved from a once-exotic symbol of hospitality into the latest food trend. Pineapple Upside-Down Cake Recipe - Kristin Ferguson Food & Wine Chef Way Kristin Ferguson, a pastry consultant at Firefly Bistro in South Pasadena, California, prepares this deliciously fruity pineapple upside-down cake in ... Easy Pineapple Upside-Down Cake- Betty Crocker Easy Pineapple Upside-Down Cake from Betty Crocker.com Video: Pineapple Upside-Down Cake - Allrecipes.com In a topsy-turvy world, this may be the perfect dessert. Pineapple Upside-Down Cake Recipe MyRecipes.com This lightened version of an old-fashioned pineapple upside-down cake is full of the flavor you expect, as well as the pineapple slices with cherries in the middle ... Pineapple Upside-Down Cake Recipe Taste of Home Recipes Find recipes for Pineapple Upside-Down Cake and other Baby Shower Recipe recipes. Get all the best recipes at Taste of Home. Recipe directions: Pour butter into a ... Pineapple Upside-Down Cake Recipe - Allrecipes.com Edna Hoffman of Hebron, Indiana gives a timely twist for two to this traditional old-fashioned dessert. Pineapple Upside Down Cake - How To Information eHow.com Don't just sit there scratching your head, find useful info on Pineapple Upside Down Cake on eHow. Get essential tips and learn more about everything from How to ... Pineapple Upside-Down Cake Gluten free recipes, resources, and ... Happy Pineapple Upside-Down Cake Day! Yes, Im serious! April 20 is the time honored day that was appointed for this most special of desserts, but who really needs ... Pineapple Upside Down Cake Recipe - Food.com - 70646 This recipe is by far the best Pineapple Upside Down cake that I've ever made. It is also quick and easy. The cake is very moist and rises much higher than the ...

Secrets to Strawberry Cream Cake

Creamy, sweet frosting and strawberry puree sandwiched in between three layers of lean, light gnoise cake, decorated by ripe, juicy strawberries. What summer dessert can top that?

Our approach to strawberry cream cake includes a couple adjustments to most versions, which promise fruity flavor but lose it to dense cakes and cloyingly sweet fillings. To highlight the strawberries in our recipe, we treat them as a separate layer. Dividing the quantity of berries in halfusing one portion to decorate the edges of the filling layers, and turning the other half into a quick puree that we spread across the center of the cakemeant big fruity flavor in every bite.

We also found a way to guarantee even, flat layers of cake: baking the gnoise in one springform pan instead of two standard round cake pans. When baked in two pans, the exterior crust was thicker than we liked and the tops domed slightly, so we had to cut them away. It seemed a shame to discard so much cake, so we turned to a springform, which is deeper than a standard cake pan. This way, we were able to bake all the batter in one pan and the crust baked up thin and even, which made it easier to slice into three even layers.

Making Gnoise

1. Cook the eggs and sugar: Cook the eggs and sugar together, whisking constantly, in a large bowl set over a large saucepan of barely simmering water, making sure the water does not touch the bottom of the bowl.

2. Whip the eggs and sugar until they ribbon: Once the egg mixture is warm, remove it from the stovetop and whip with an electric mixer on medium-high speed until the mixture is thick, voluminous, and pale colored. The mixture should fall in thick ribbons that rest on top of the batter.

3. Sift the flour: Reserve 1 cup of the whipped egg mixture in a separate medium bowl (this batter will be mixed with the butter later). Working with the remaining batter, sift half of the flour mixture gently over the top. Sifting the flour makes it easier to incorporate evenly into the batter and helps to prevent clumping in this delicate cake.

4. Mix but dont deflate: Very gently fold the flour into the batter with a large rubber spatula until just combined, 12 to 15 folds, then repeat the sifting and folding steps with the remaining flour mixture. Be careful not to overmix as you fold the flour into the batter.

5. Temper the butter: Pour the melted butter into the reserved cup of whipped egg mixture and then fold it gently into the cake batter until just barely incorporated, 4 to 6 folds. Tempering the butter with some of the batter first helps it incorporate more easily into the batter without deflating it.

6. Keep the batter from deflating: Immediately pour and scrape the batter into the prepared springform pan, being careful not to deflate the batter. Hold the bowl as close as possible to the cake pan when scraping in the batter; second, dont scrape any batter off the rubber spatula into the cake pan; third, dont jostle the pan as you put it into the oven; and fourth, dont rotate the cake during baking.

Cutting a Cake Into Layers

1. To cut a cake into two or three even layers, first measure the height of the cake and determine the thickness of the layers. Then, using a small knife, mark the thickness of the layers at several points around the cake.

2. Using the marks as a guide, score the entire edge of the cake with a long serrated knife.

3. Following the scored lines, continue to run the knife around the cake several more times, slowly cutting inward, to slice the layers apart.

4. Carefully separate the layers by gently slipping your fingers in between them and lifting the top layer away.

Building a Strawberry Cream Cake

1. Place 20 strawberry halves evenly around the edges of the cake (they will be visible once the layers are assembled).

2. Cover the center of the cake completely with cup of the pureed berry mixture.

3. Spread 1 cups of the cream filling over the berries, leaving a -inch border. Repeat with the middle cake layer, 20 more strawberry halves, remaining cup berry mixture, and 1 more cups cream filling.

4. Press the last cake layer into place, spread with the remaining cream filling, and decorate with the 8 remaining strawberry halves.

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