Monday, November 28, 2011

Pineapple Upside-Down Gingerbread Cake


When it comes to sweets, my boyfriend isn't exactly a big fan. This makes it really difficult to get him to choose a birthday cake...So I took it upon myself to find one I thought he might be slightly excited about. He doesn't like icing or overly sweet chocolate cakes, so most of my go-to favorites won't do. I was browsing through epicurious.com and just happened upon the PERFECT cake. He loves pineapple, gingerbread, and pumpkin, and this cake has all three! It doesn't even have icing - just a sweet syrup and chunks of pineapple on top. This cake was excellent and I would definitely recommend it for a break from tradition this holiday season since it has lots of warm, holiday flavors.

Ingredients:
Topping:
2/3 cup brown sugar
1/2 cup butter
2 tbsp frozen pineapple juice concentrate, thawed
1 tsp molasses
1 ripe pineapple, peeled

Cake:
1/2 cup butter, room temperature
1 cup sugar
2 eggs
1/2 cup molasses
1/2 cup canned pumpkin
2 cups flour
2 tsp baking soda
2 tsp baking powder
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp salt
1/2 cup boiling water


Preheat oven to 350°F. Grease a 9x9 baking dish.

For the topping, combine sugar, butter, pineapple juice concentrate, and molasses in a heavy small saucepan. Bring to a boil for about a minute over medium heat, whisking until sugar dissolves and syrup is smooth. Pour the syrup evenly into the prepared pan.

Cut the pineapple into 1/2 inch rings. Place the slices close together in the syrup in a single layer.

For the cake, cream the butter and sugar. Beat in the eggs, molasses, and pumpkin. Beat in dry ingredients just until blended, occasionally scraping down sides of bowl. Beat in 1/2 cup boiling water. Pour batter evenly into the pan on top of the syrup and fruit layer.

Bake about 50 minutes. Cool cake in pan 45 minutes. Place platter over pan and invert. Let stand 5 minutes. Gently lift off pan.

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