Tuesday, October 13, 2009
Classic Pineapple Upside-Down Cake
• 12 tablespoon(s) unsalted butter
• 1/2 cup(s) light brown sugar, lightly packed
• 1/2 cup(s) dark brown sugar, lightly packed
• 1/3 cup(s) chopped pecans
• 1 1/2 cup(s) all-purpose flour
• 1 teaspoon(s) baking powder
• 1/2 teaspoon(s) salt
• 4 large eggs
• 2 large egg yolks
• 1 1/2 teaspoon(s) vanilla extract
• 1 1/2 cup(s) granulated sugar
1. Heat oven to 325 degrees F.
2. Drain the pineapples and discard the juice. Place the pineapples on six layers of paper towel and allow the excess liquid to absorb for 5 minutes. Flip the rings over onto a dry spot of the towel and repeat.
3. Melt 6 tablespoons of butter, pour it into a 10-inch round cake pan, and sprinkle with the brown sugars. Arrange the pineapple rings in a single layer over the brown sugars, sprinkle with the nuts, and set aside.
4. Combine the flour, baking powder, and salt in a bowl and set aside. Lightly beat the eggs, yolks, and vanilla together in a small bowl and set aside. Beat the remaining 6 tablespoons of butter and granulated sugar in a large bowl using an electric mixer set on medium-high speed until light and fluffy.
5. Reduce speed to low and alternately mix in the flour mixture and egg mixture. Pour the batter into the pan and bake until golden brown and a tester inserted in the center comes out clean — about 1 hour and 10 minutes.
6. Cool in the pan for 10 minutes on wire rack. Run a small, sharp knife around the edge of the pan to release cake.