Surprisingly, many of our friends have never tasted Pineapple Upside Down Cake. For those of you who have experienced this delightful dessert, you are fully aware of the inherent travesty in the previous sentence. Since we love to make mini versions of our favorite treats, especially desserts, we thought individual servings would be a fun way to share this cake with our friends, plus we wanted to initiate the new set of ramekins from World Market. If you remember our January Foodbuzz 24, 24, 24 dinner, they were part of the gift sets we gave to our friends for the evening. If you’re going to gift folks with kitchenware, you should at least give it a test run yourself!
The variations on this cake are endless. Try it with any of your favorite fruits, like cherries or peaches. You could even use slices of pears or apples (a mandolin makes really pretty, thin slices that are perfect for that). Whatever your choice of fruit, the concept is the same–pour a buttery caramel sauce at the bottom of the pan, spread the fruit on the bottom, add the batter and bake. When it’s all done, flip it upside down and watch all the sugary goodness ooze down over the cake. We recommend making this dish the night before it’s to be enjoyed. The longer it sits, the tastier it becomes as it chills in the caramel. Love is served.
Mini Pineapple Upside Down Cakes – Yields 12 cakes (Inspired by Simply Recipes)
1 cup dark brown sugar
1/2 cup unsalted butter
8 slices pineapple
1/4 teaspoon vanilla extract
1 1/2 cups flour
6 tablespoons cake flour
6 tablespoons ground almonds and walnuts
3/4 teaspoon baking powder
1/2 teaspoon salt
1 cup sugar
3/4 cups brown sugar
1 cup unsalted butter, room temperature
3/4 teaspoon vanilla extract
Zest of 1 lemon
3/4 cup honey Greek yogurt
1. For the caramel, melt the brown sugar and butter in a saucepan over medium heat until combined and bubbling, approximately 5-8 minutes. Remove from heat, then add the vanilla. Distribute between eight ramekins, then top with a pineapple slice. Set aside.
2. For the cake, whisk all of the dry ingredients together. In a separate bowl, beat the sugar and butter until light and fluffy, then add the eggs one at a time followed by the vanilla and lemon zest. Alternately add the dry ingredients and yogurt until just combined. Pour into the ramekins and set the ramekins on a baking sheet.
3. Bake in a preheated oven at 325 degrees for approximately 50 minutes, or until a wooden toothpick comes out clean when inserted into the middle of the cake. Cool for 10 minutes, then invert onto a plate. Let sit at room temperature for at least one hour before serving. Serve with fresh whipped cream.
Click HERE for the printable recipe.
Update 7/8/2010: A reader brought it to our attention that she had extra batter leftover, and we realize the mistake! A little typo had this recipe set for eight cakes when it should’ve been twelve. Good thing someone brought it to our attention, so the rest of you should be good to go!
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