Orange Cardamom Pineapple Upside Down Cake Recipes

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PINEAPPLE UPSIDE-DOWN CAKE



Pineapple Upside-Down Cake image

This cake, thought to have first appeared in the 1920s, has had such names as pineapple glacé and pineapple skillet cake.

Categories     Cake     Egg     Dessert     Bake     Kid-Friendly     Pineapple     Winter     Shower     Potluck     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield 8 servings

Number Of Ingredients 18

For topping:
1/2 medium pineapple, peeled, quartered lengthwise, and cored
3/4 stick unsalted butter
3/4 cup packed light brown sugar
For batter:
1 1/2 cups all-purpose flour
2 to 3 teaspoons ground cardamom
2 teaspoons baking powder
1/4 teaspoon salt
3/4 stick unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla
1 tablespoon dark rum
1/2 cup unsweetened pineapple juice
2 tablespoons dark rum for sprinkling over cake
Special equipment:
a well-seasoned 10-inch cast-iron skillet

Steps:

  • Preheat oven to 350°F.
  • Make topping:
  • Cut pineapple crosswise into 3/8-inch-thick pieces. Melt butter in skillet. Add brown sugar and simmer over moderate heat, stirring, 4 minutes. Remove from heat. Arrange pineapple on top of sugar mixture in concentric circles, overlapping pieces slightly.
  • Make batter:
  • Sift together flour, cardamom, baking powder, and salt. Beat butter in a large bowl with an electric mixer until light and fluffy, then gradually beat in granulated sugar. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla and rum. Add half of flour mixture and beat on low speed just until blended. Beat in pineapple juice, then add remaining flour mixture, beating just until blended. (Batter may appear slightly curdled.)
  • Spoon batter over pineapple topping and spread evenly. Bake cake in middle of oven until golden and a tester comes out clean, about 45 minutes. Let cake stand in skillet 5 minutes. Invert a plate over skillet and invert cake onto plate (keeping plate and skillet firmly pressed together). Replace any pineapple stuck to bottom of skillet. Sprinkle rum over cake and cool on plate on a rack.
  • Serve cake just warm or at room temperature.

ORANGE UPSIDE-DOWN CAKE



Orange Upside-Down Cake image

Provided by Sam Worley

Yield Makes 1 cake

Number Of Ingredients 18

For the caramel topping:
2 medium oranges
3/4 cup granulated sugar
4 1/2 tablespoons unsalted butter, cut into pieces, plus more for cake pan
1/4 teaspoon kosher salt
For the cake:
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup granulated sugar
3 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 teaspoon grated orange zest
1 cup buttermilk, well shaken
Special equipment:
10-inch round cake pan

Steps:

  • Make the caramel:
  • Preheat the oven to 350°F.
  • Lightly butter the cake pan. Slice the oranges as thinly as you can (about 1/8 to 1/4-inch thick), preferably using a mandoline and picking out seeds as you go; set aside.
  • Make sure you have all the ingredients for the caramel ready to go before you begin cooking it. In a medium pot, combine the sugar and 6 tablespoons water and place over medium-high heat. Bring to a boil and cook, swirling the pan occasionally, until the mixture turns a medium-dark amber color, about 10 minutes. Remove pot from heat and carefully stir in the butter and salt until incorporated. Pour the caramel into the buttered cake pan.
  • Starting in the center of the pan, layer the orange slices on top of the caramel, overlapping a bit and working your way toward the outer edge (you may not need to use all the orange slices). Set pan aside.
  • Make the cake:
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
  • In a separate large bowl, use an electric mixer to cream the butter and sugar until fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition, and then blend in the vanilla and orange zest.
  • Add the flour mixture in three parts, alternating with the buttermilk, beating just to combine. Spoon the batter in dollops over the oranges in the cake pan, being careful not to move them around too much. Smooth the top of the batter with a wet offset spatula or the back of a spoon. Bake until a toothpick inserted in the middle of the cake comes out clean, 35 to 40 minutes, rotating the pan halfway through.
  • With an offset spatula or a butter knife, loosen any parts of the cake that seem to be sticking to the side of the pan. Invert the cake onto a plate or platter while it's still hot. Let cool until warm or room temperature, then cut into wedges with a serrated knife to serve.

ORANGE-CARDAMOM PINEAPPLE UPSIDE-DOWN CAKE



Orange-Cardamom Pineapple Upside-Down Cake image

This is a wonderful Pineappe Upside Down Cake - thie was one of the first kind of cakes that I learned to make on my cooking journey - and have tried many different versions since that time, and this is one of my favorites. I got the recipe from America's Test Kitchen

Provided by Chef mariajane

Categories     Dessert

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 16

1 medium fresh pineapple (about 4 lb.)
1 cup light brown sugar, firmly packed
1 tablespoon orange zest, grated
1/4 cup orange juice, fresh squeezed
3 tablespoons unsalted butter
1/2 teaspoon vanilla
1 1/2 cups unbleached all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon table salt
3/4 teaspoon ground cardamom
8 tablespoons unsalted butter, softened, but still cool
3/4 cup granulated sugar
1 teaspoon vanilla
2 large eggs, at room temperture
1 egg white, at room temperature
1/3 cup while milk, at room temperature

Steps:

  • For this recipe, we perfer to use a 9-inch pan with the sides that are at least 2-inches high. Alternatively, a 1-inch safe oven-safe skillet (either cast iron or stainless steel) can be used not only to cook the pineapple, but to bake th cake as well. If using a skillet instead of a cake pan, cool the juices directly in the skillet while making the batter; it's OK if the skillet is still warm when the batter is added. For a cake with a light, tender crumb, it is important to cream the butter and sugar well and to have the eggs at room temperature.
  • Lightly spray 9-inch round, 2-inch deep cake pan with nonstick cooking spray, set aside.
  • FOR THE PINEAPPE TOPPING:.
  • combine pineapple, brown sugar, and orange zest in 10-inch skillet; cool over medium heat, stirring occasionally during first 5 minutes, until pineapple is translucent and has light brown hue, 15-18 minutes. Empty fruit and juices into mesh strainer or colander, set over medium bowl. Return juices to skillet, leaving pineapple in strainer, (you should have about 2 cups cooked fruit). Add orange juice to skillet and simmer juices over medium heat until thickened, beginning to darken, and mixture forms large bubbles, 6-8 minutes, adding any more juices released by fruit to skillet after 4 minutes. Off heat, whisk in butter and vanilla; pour caramel mixture into prepared cake pan. Set aside while preparing cake. (Pineapple will continue to release liquid as it sits: do not add this liquid to already-reduced juice mixture.).
  • FOR THE CAKE:
  • Adjust oven rack to lower-middle position and heat oven to 350°F Whisk flour, baking powder, salt, and cardamom in medium bowl; set aside.
  • In bowl of standing mixer fitted with flat beater, cream butter and sugar at medium-high speed until light and fluffy. 3-4 minutes. Reduce speed to medium, add vanilla, and beat to combine; one at a time, add whole eggs, the egg white, beating well, and scraping down bowl after each addition. Reduce speed to low; add about 1/3 of the flour mixture and beat until incorporated. Add half of milk and beat until incorporated; repeat, adding half of remaining flour mixture and remaining milk, and finish with remaining flour. Give final stir with rubber spatula, scraping bottom and sides of bowl to ensure that batter is combined. Batter will be thick.
  • TO BAKE:.
  • Working quickly, distribute cooked pineapple in cake pan in even layer, gently pressing fruit into caramel. Using rubber spatula, drop mounds of batter over fruit, then spread batter over fruit and to sides of pan. Tap lightly against work surface to release any air bubbles. Bake until cake is golden brown and toothpick into center comes out clean, 45-50 minutes. Cool 10 minutes on wire rack, then place inverted serving platter over cake pan. Invert cake pan and platter together; life off cake pan. Cool to room temperature, about 2 hours. Then cut into pieces and serve.

PINEAPPLE ORANGE UPSIDE-DOWN CAKE



Pineapple Orange Upside-Down Cake image

Make and share this Pineapple Orange Upside-Down Cake recipe from Food.com.

Provided by silky

Categories     Dessert

Time 55m

Yield 8 serving(s)

Number Of Ingredients 12

1/2 cup butter, at room temperature,plus
3 tablespoons butter
1 (11 ounce) can mandarin orange sections
1 (8 ounce) can pineapple rings
1/3 cup firmly packed light brown sugar
2/3 cup granulated sugar
2 eggs
1/2 teaspoon vanilla extract
1 1/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup buttermilk (or milk)

Steps:

  • Preheat oven to 350 degrees.
  • Place 3 T butter in a 9 inch round cake pan.
  • Place pan in oven until butter is melted.
  • Drain oranges and pineapple slices on paper towels.
  • Arrange in bottom of pan.
  • Sprinkle with brown sugar.
  • In medium bowl, beat remaining ½ cup butter and sugar until creamy.
  • Add eggs and vanilla.
  • Stir in flour, baking powder and salt.
  • Stir in buttermilk.
  • Spread batter over fruit.
  • Bake 35 to 40 minutes, or until cake tester inserted in center comes out clean.
  • Let stand 5 minutes.
  • Run a knife around edge of cake.
  • Place a plate over cake and pan and invert.
  • Remove pan.

Nutrition Facts : Calories 375.8, Fat 17.4, SaturatedFat 10.5, Cholesterol 95.2, Sodium 338, Carbohydrate 52.2, Fiber 1.2, Sugar 34.8, Protein 4.6

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