Pineapple Carrot Upside Down cake
By DK on Oct 01, 2012
One of the hardest challenges personally for me, this year, was to keep up my resolution (ha! Isn't that true for all the years?). Regular readers of CIY might remember mine made in Jan '12 - to minimize refined products as much as possible and to use more seasonal produce in my day to day cooking. Its been 9 months since then and I think I have outdone myself this year with comparisons to previous years.
No canned foods, no pre-packaged meals (not that I was using that before), very minimal refined white sugar, 98% elimination of white flour and 100% Organic, GMO free produce. I would have liked to say 100% locally grown ingredients, but I think I managed only about 95%, what with splurging on mangoes, pineapples and Oca potatoes (and few others...) that definitely were not local. But overall, the resolution has been a success, so to speak.
When I was asked for Pineapple upside down cake, I was in a total fix. The one recipe I had previously tried was loaded with too much sugar, butter, canned pineapple, all purpose flour and sour cream. I tried one version keeping my resolution in mind which was quite delicious but then realized that some of the ingredients might not be available all over (esp. in India from where I got the recipe request in the first place) and could be expensive. I searched around, trying few recipes from websites and books, making changes here and there. But this recipe was the one that totally hit the taste spot for us, in my family.
This recipe from the BHG website was like a catch phrase for me. I just made few changes here and there but kept to the original recipe otherwise. The addition of the carrots is brilliant. You don't taste them as such but they provide the sweetness in addition to the sugar. But the base (the cake) is not what you might call very sweet (I know it differs from person to person, but it still isnt all that sweet). Its more bread'y with a spongy texture. The fresh pineapple brings all that its supposed to on the table and THAT brown sugar syrup - aaaah! I can actually visualize you smacking your lips ( and vulgarly licking your fingers even) when you make it yourself and taste it. That simple syrup is worth making this whole cake!
adapted from bhg's recipe
Prep Time: 30 min to 1 hour
Cook Time: 30 min to 1 hour
Serves: 8+ people
Yield: Makes one 8X8" inch cake with 9 servings.
- 1/3 cup packed Brown Sugar
- 2 tbsp Butter
- 1 tbsp Water
- 1 medium Pineapple
- 2 cups Whole Wheat Pastry Flour
- 1 tbsp Baking Powder
- 1/2 tsp Salt
- 1/4 tsp ground Nutmeg
- 1/2 cup Butter, softened
- 1 cup granulated Sugar
- 2 egg whites
- 1 whole Egg
- 1 tsp vanilla
- 3/4 cup low fat milk, see Tips
- 1-1/2 cups (abt 4 med-small) finely grated Carrots
Tips1. Milk: I have been quite confused about arguments against using skimmed milk hence just to be on the safer side have switched to using Whole Milk. So my new definition of "low fat" milk would be to replace half/quarter of the given amount with plain water! But go ahead and use whatever you have on hand.
If you want to Bake using Microwave pls refer to these articles:
1) How to Bake in Microwave
2) How to Bake in Microwave Convection Oven
For making Substitutions please refer my handy chart:
1) Baking substitutions
2) Egg Substitutions
There are of course many different ways to skin the pineapple ;) but this following method works for me. I slice the top and ends of the pineapple.
Then holding it straight up, slice of the skin on all the sides. I came another round cleaning up the its and bits of "eyes" left out during my "skinning" process
I lay the pineapple on the side and cut out thin slices.
Using the sharp end of the knife, I run it around the center to remove the core.
Pull out the core and the rings are ready.
Repeat for the rest of the slices. Depending on the size of the pineapple rings, you would need anywhere between 4 to 6 (or even 8) 1/4 inch thick of Pineapple rings.
Grate the carrots. I used the fine hole side of my grated instead of the huge ones. Set aside.
Preheat oven to 350 degrees F. Lightly coat a 9x9x2-inch baking pan with nonstick cooking spray; set aside. Add the first 3 ingredients to a pan.
Cook this over medium heat
and bring it to a boil. Whisk to make sure its smooth.
I did not have the recommended size pan and used 8X8 square tin. Pour this mixture in the prepared tin.
Tilt so that the sauce evenly coats the bottom of the pan.
Halve the pineapple slices.Arrange them over this mixture. Given that my pan was different and also that my pineapple rings were huge I used only 3 pineapple rings i.e. 6 halves ( and a little piece!). Set this aside.
In a medium bowl, combine the flour, baking powder, salt, and nutmeg; set aside
In another large mixing bow, beat the butter on medium-high for about 30 seconds. Gradually add the sugar, beat until combined.
Add eggs (whites and yolk), one at a time,
beating well after each addition.
Beat in vanilla.
Alternately add flour mixture
and the milk;
mixing with a spatula after each just until combined. The original recipe suggests beating, but I chose to simply to fold and mix.
Stir in the grated carrots
Pour this mixture over the prepared pan (with the pineapples)
Spread batter over pineapple.
Bake 45 minutes or until golden and wooden pick inserted in center comes out clean. Cool in pan on rack 5 minutes. Invert on platter. Cool 30 minutes
While inverting, you might have some little its and bits sticking to the pan. Trust me when I tell you this - it tastes absolutely out of this world. That brown sugar-butter syrup is rich and sweet and ....addictive. Can you see it actually glistening under the pineapple? That my dear dear foodies, is stuff made for...err..foodies like us :) See all those teeny tiny carrots in there? You wouldn't have guessed it if you had been blindfolded into eating a piece nor would you have said this was made using wheat flour :). And THAT, my conscious readers, is what I call eating "healthy" :)
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