Pineapple upside-down gingerbread cake
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Unsalted butter; (1/2 stick) |
| ⅔ | cup | Golden brown sugar; (packed) |
| 2 | cans | Pineapple chunks in heavy syrup; drained, patted dry |
| ; with paper towels | ||
| ; (20-ounce) | ||
| 2 | cups | All purpose flour |
| 1 | tablespoon | Unsweetened cocoa powder |
| 1½ | teaspoon | Ground ginger |
| 1 | teaspoon | Ground cinnamon |
| 1 | teaspoon | Baking soda |
| ¾ | teaspoon | Salt |
| ½ | teaspoon | Ground nutmeg |
| ½ | teaspoon | Ground cloves |
| ¾ | cup | Mild-flavored; (light) molasses |
| ½ | cup | Golden brown sugar; (packed) |
| ½ | cup | Unsalted butter; melted (1 stick) |
| 2 | larges | Eggs |
| 1 | teaspoon | Vanilla extract |
| ¾ | cup | Whole milk |
| 2 | tablespoons | Minced crystallized ginger |
| 1 | cup | Whipping cream; beaten to soft |
| ; peaks | ||
Directions
TOPPING
CAKE
For topping: Preheat oven to 350F. Melt ¼ cup butter in 10-inch-diameter cast-iron skillet or other heavy ovenproof skillet (preferably nonstick) over medium heat. Add ⅔ cup brown sugar and stir until mixture begins to form thick mass, about 4 minutes. Continue cooking, without stirring, until butter mixture spreads and covers bottom of skillet and bubbles appear all over surface, about 6 minutes longer. Remove skillet from heat. Arrange pineapple chunks close together in concentric circles atop sugar mixture in skillet.
For cake: Sift first 8 ingredients into medium bowl. Using electric mixer, beat molasses, golden brown sugar, melted butter, eggs and vanilla extract in large bowl until well blended, about 2 minutes. Add half of dry ingredients, then whole milk, then remaining half of dry ingredients, beating until well blended after each addition. Beat in crystallized ginger. Spread batter evenly over pineapple in skillet.
Bake cake until tester inserted into center comes out clean, about 40 minutes. Cool cake in skillet 5 minutes. Run small knife around sides of skillet to loosen cake. Place platter over cake in skillet; invert cake onto platter. Cool cake at least 1 hour. Serve slightly warm or at room temperature with whipped cream. Makes 8 to 10 servings.
Bon Appetit October 1999
Converted by MC_Buster.
Per serving: 2334 Calories (kcal); 243g Total Fat; (91% calories from fat); 25g Protein; 25g Carbohydrate; 1098mg Cholesterol; 3172mg Sodium Food Exchanges: ½ Grain(Starch); 1½ Lean Meat; 0 Vegetable; 0 Fruit; 47 ½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.