Pineapple Cornmeal Upside Down Cake

A little while ago, a friend baked me a cake that looks like a typical middle eastern sweets which I know can be really really sweet.  Both of our daughters have been close play buddies for some time. Although we barely see each other, we’ve been sending each others gifts and cakes we bake. Her cake weighed like a ton and it was really really dark. But when I put a spoon of the dark gooey piece into my mouth my mind went blank…  WOW!!! It was surprisingly moist with a strong hint of caramelized pineapple and brown sugar. Baked pineapple definitely has more subtle flavors than the fresh ones. Plus, the tanginess of pineapple is paired beautifully with a rich flavors of the spices – cinnamon, cloves and caramelized sugar.

I’ve seen so many recipes upside down cake but never really interested in baking one. They don’t generally look eye-catching with that “overbaked look”, but the flavors….   whoa my god! Tastes like heaven!  I made up my mind, I’ve gotta bake this baby. I found an alternative recipe which tastes just as good. Hubby fell in love with this cake instantly.  It is so good. Really, you’ve gotta try this recipe.

MINI UPSIDE DOWN PINEAPPLE-CORNMEAL CAKE

Ingredients:

*  60 grams unsalted butter, softened
*  2 medium size eggs
*  2 egg yolks
*  1/3 cup all-purpose flour, sifted
*  45 grams yellow cornmeal (or polenta), sifted
*  85 grams of demerara sugar (softened)
*  1/4 tsp baking powder
*  1/4 tsp salt
*  2 cans of sliced pineapple (or 1 fresh pineapple)

Pineapple Sauce:
* 2 cups pineapple juice
* 80 grams brown sugar
* 12 whole cloves
* 1 cinnamon stick (I use the strong Srilankan Cinnamon)

Direction:

(1) Heat the sugar, coarse salt and 2 tablespoons of water in a sauce pan.
Cook over high heat until sugar starts to caramelize. Spoon caramel into cake molds

(2) Place slices of pineapple into cake mold. If necessary cut to fit into the molds
Chop the rest of pineapple into small chunks, drain the water (if using canned pineapple)

(3) In a bowl cream together sugar & butter, until light and fluffy. Beat in the eggs and yolks,
one at a time

(4) In a second bowl flour, cornmeal, baking powder and salt. Add to the wet mixture
and mix at low speed until smooth. Fold in chopped pineapple, make sure you drain them properly.

(5) Divide the batter between the molds and smooth out the surface with spoon.

(6) Bake for 30 minutes at 180º C, depending on the size of your molds.
When they turn light gold color but not thoroughly baked, cover loosely with
aluminum foil and bake another 15 mnts longer.

(7) Once the toothpick test clear, remove them from oven and immediately run a knife
around the inside edge of the ring. Invert quickly onto the plate or the caramel will reset and stick to the foil.

Cooking the pineapple sauce:
Place all ingredients in a sauce pot (include a few slices of pineapple) and simmer until it is
thick enough and not runny. Strain and drizzle on top of the cake before serving. Serve warm.

Ready, set, eat!!!

Recipe Source from Dessert Fourplay