The Best Pineapple Upside Down Cake with Claire Saffitz (New Book Reveal)
The Best Pineapple Upside Down Cake with Claire Saffitz (New Book Reveal)
Pineapple Upside Down Cake is a an oldie but a goodie, and with just a few upgrades – like adding browned butter to the cake, swapping in fresh pineapple for canned, and perfuming the whole thing with good dark rum – it becomes a remarkably delicious and complex dessert. It looks impressive but comes together in one skillet. Check out this episode for Claire’s take on the classic as well as SNEAK PEAK AT WHAT’S FOR DESSERT, Claire’s new book due out Nov. 8th (and available for pre-order here:
#pineapple #cake #clairesaffitz
Pineapple Upside-Down Cake with Brown Butter and Rum
Serves 8
PINEAPPLE LAYER
½ cup packed light brown sugar
¼ cup dark rum
Pinch of kosher salt
½ stick unsalted butter
8 fresh cored and peeled pineapple rings, sliced ½-inch thick
CAKE
1½ sticks unsalted butter
1⅔ cups all-purpose flour (225g)
1¼ teaspoons baking powder
1¼ teaspoons Diamond Crystal kosher salt or ¾ teaspoons Morton kosher salt
¾ teaspoon ground cinnamon
½ teaspoon baking soda
¾ cup sour cream, at room temperature
3 tablespoons dark rum
2 teaspoons vanilla extract
¾ cup packed light brown sugar
2 large eggs, at room temperature
Video Breakdown
0:00 Start
0:01 How To Make Pineapple Upside Down Cake
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What's for Dessert by Claire Saffitz is out Nov. 8 and is available for preorder now through this link:
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Dessert Person Cookbook
Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka
Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Theme Song: Michael Guggino
Editor: Hal McFall
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar
How to make ★Gluten Free★ Pineapple Upside Down Cake
Ingredients
Topping
60g unsalted butter, melted
100g light brown sugar
sliced pineapple (I use canned pineapple)
15-20 maraschino cherries
Cake
170g rice flour
30g mochi flour (glutinous rice flour)
10g corn starch
1/2 tsp baking powder
1/4 tsp baking soda
pinch of salt
35g almond powder
115g unsalted butter, melted
150g light brown sugar
50g granulated sugar
1 egg
60g yogurt
120ml milk
60ml pineapple juice (reserved from the canned pineapple)
1tsp vanilla paste
Preheat oven to 180℃
23 centimeter diameter round cake pan.
Bake at 180℃ for about 35-40 minuets until a skewer comes out clean.
How to Make an Elegant Pear-Walnut Upside Down Cake
Erin teaches Bridget how to make a new twist on upside down cake with pears.
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Protein Pineapple Upside-Down Cake | Healthy & Easy
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Craving upside-down cake? Try this healthy, delicious, and high Protein Pineapple Upside-Down Cake recipe! Easy to make with rolled oats and guaranteed to satisfy.
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Derek Howes is a personal trainer and chef with over a decade of experience in the gym and kitchen. Derek, who is also known as The Protein Chef on his blog and YouTube channel shows his viewers every week that food doesn’t need to be boring or repetitive, it’s all about balance, moderation, and having the knowledge to change things up.
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Raw Jumble Berry Upside Down Cake
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Description:
Raw food author and chef Jennifer Cornbleet shares how to prepare a delicious and simple Jumble Berry Upside Down Cake using all raw ingredients and natural sweeteners. From her second book, Raw for Dessert.
Raw dessert and snack recipes are a great place to start a journey into the world of raw food. In this video, Jennifer shows you 'The world's fastest upside down cake.'
This raw, light healthy dessert recipe makes creating a delicious cake as easy as pie. No baking...no burning sugar on the bottom of your cake pan...no holding your breath as you try and invert your cake onto a serving plate. No oven needed and no 'fancy' tools are required:
• Cutting board
• Serrated Knife
• Measuring cups and spoons
• Food processor
• Rubber Spatula
• Mixing Bowl
• Parchment paper
• 6 Cake Pan
• Kitchen Scissors
With this raw recipe, a beautiful, mouthwatering dessert favorite is never more than a few minutes...and a few ingredients away:
• Fresh blueberries -- have the highest antioxidant capacity of all fresh fruit
• Fresh raspberries - contain the antioxidant ellagic acid which protects cells from becoming damaged and slows the growth of abnormal cells.
• Fresh strawberries - packed full of Vitamins C, K, B5, B6 with a high nutritional content of magnesium, folic acid, potassium, cooper and Omega-3.
• Light Agave Syrup - three times as sweet as table sugar, but doesn't spike your blood sugar like processed sugar
• 'Secret' Shortbread Crust (made with dried coconut, walnuts, dates, and salt) -- raw coconut is rich in medium-chain triglycerides, a type of dietary fat that may encourage weight loss and raw walnuts are an excellent source of omega-3 fatty acids that promote heart health.
Traditional upside down cake recipes are heavy on butter, processed flour and sugar, and eggs. They're also high in calories and cholesterol. This raw upside down cake recipe takes the focus off 'of manufactured' sweetness so the naturally flavorful sugars in the fruit can be the star of the show.
A raw food upside down cake is an after-dinner treat everyone can feel good about eating.
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GLUTEN-FREE CARAMELIZED UPSIDE-DOWN BANANA CAKE⎜SIMPLE AND EASY VEGAN OATMEAL CAKE
This is my gluten-free version for the classic caramelized banana upside-down cake: made with oatmeal flour and brown sugar, much easier to make and in my opinion, even more, amazing than the regular version.
Hope you enjoy it!
Love,
CJ
GLUTEN-FREE CARAMELIZED UPSIDE-DOWN BANANA CAKE⎜SIMPLE AND EASY VEGAN OATMEAL CAKE
INGREDIENTS:
(FOR A 20cm X 20cm / 8 INCHES X 8 INCHES BAKING TIN)
8-10 bananas (4-5 very ripe and 4-5 not so ripe)
1 tablespoon of white vinegar
1/3 cup of oil plus 1 tablespoon for greasing the baking tin
1/3 cup of plant-based milk
2 cups of oatmeal flour
1/3 of brown sugar
1 teaspoon of cinnamon
1/2 teaspoon of baking powder
1/2 tablespoon psyllium husk powder
1/3 cup of raisins
4-5 tablespoons of brown sugar
METHOD:
Preheat the oven to 185℃ (365℉).
In a bowl, mash the extra ripe bananas.
Add the oil, milk, and vinegar. Mix well to combine.
Now add the remainder of the ingredients except for the remainder of the bananas and the extra brown sugar. Mix well to combine.
Grease a baking sheet, dust it with the extra brown sugar.
Cut the remainder of the bananas (the ones not so ripe) in half, place it in the baking tin on top of the dusted brown sugar.
Put it in the oven for 40 minutes. Serve it while still warm.
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