Jamaican Upside Down Cake Recipes

CARIBBEAN PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• For the caramel topping: Preheat the oven to 350 degrees F. Butter just the sides of a 9-inch round cake pan.
• Stir the sugar and 1/3 cup water in a medium saucepan over medium heat until the sugar dissolves. Cook, no longer stirring, but gently swirling the saucepan occasionally until the mixture is the color of light amber, 4 to 5 minutes. (If needed, brush any sugar crystals off the side of the pan with a pastry brush dampened with water.) Remove the saucepan from the heat, and carefully whisk in the butter (use caution; the mixture can bubble up considerably). Pour the caramel into the prepared cake pan, tilting the pan to cover most of the bottom (be careful; the pan will be very hot from the caramel). Lay the pineapple rings in the pan and fill each hole evenly with the chiles. Set aside.
• For the cake: Whisk together the flour, baking powder, baking soda, salt and crushed red pepper flakes in a medium bowl; set aside. Combine the coconut milk, buttermilk and vanilla in a small bowl; set aside.
• Beat the butter and sugar together in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Add the eggs 1 at a time, beating after each addition and scraping down the side of the bowl as needed. Reduce the mixer speed to low and add the flour mixture in 3 batches, alternating with the milk mixture and mixing until just incorporated.
• Pour the batter over the pineapple in the cake pan and spread evenly. Bake until the cake is golden brown and bounces back when pressed and a toothpick or cake tester comes out clean when inserted in the center, 50 to 60 minutes. Run a knife around the edge of the cake to separate it from the pan. Let the cake cool in the pan on a wire rack until just cool enough to handle, about 30 minutes. Invert a serving platter over the cake pan and, while holding them together, quickly flip them over so the cake unmolds, pineapple-side up. Let cool completely. Cut into wedges, and serve.

JAMAICAN SPICED UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350 degrees. Melt 5 tablespoons butter and add to a 9-inch square baking pan, tilting to coat bottom and sides. Sprinkle with 1/2 cup sugar and arrange pineapple slices in 2 slightly overlapping rows.
• In a large microwave-safe bowl, microwave coconut milk and remaining 4 tablespoons butter in 20-second increments until butter is melted but not hot. Whisk remaining cup sugar to remove lumps, then add to bowl. Whisk in eggs, lime zest and juice, and vanilla.
• Whisk together flour, baking powder, allspice, and salt. Add flour mixture to coconut milk mixture in 3 additions, whisking until smooth. Pour batter over pineapple and spread in an even layer. Tap pan on counter to remove any air bubbles. Bake until cake is golden brown and a toothpick inserted into center comes out clean, 1 hour. Let cool on a wire rack, 1 hour. Run a knife around edges before inverting onto a platter. Serve warm.

JAMAICA CAKE

Steps:

• Mix together sugar, vegetable oil, pecans, flour, and bananas in a 13 x 9 inch pan. Stir in the eggs, pineapple (with juice), vanilla, salt and baking soda. Mix well. Do not mash the bananas.
• Bake in a preheated 350 degrees F (175 degrees C) oven for 60 minutes or until cake tests done.