Tuesday, April 19, 2011
In the Kitchen - Classic Pineapple Upside Down Cake
I've been meaning to write this post for some time now. Better late than never I guess. A while back, I made Joanne Chang's recipe for pineapple upside down cake for the first time and boy, it is every bit as delicious as I had remembered. When she first opened her store Flour in Boston over a decade ago, a slice of this cake was one of the first things I had tried. It has been years since I have seen it on the menu so when her first cookbook was released last year, I was happy to find that she had included the recipe for this cake.
Marc and I are not huge cake eaters but this pineapple upside cake is our kryptonite. We can finish off an entire round in one sitting if we are not careful. The cake itself is perfectly eggy and not too dense or sweet. It also has the most delicious (almost cookie-like) crust at the bottom and around the edge and enough caramel fruit topping to satisfy serious pineapple lovers such as myself. I won't post the recipe here (I never like to do so without permission) but you can find it online if you do a simple search. Better yet, you can pick up a copy of her book, which has quickly become one of my favorite pastry books.
(And if any of you are wondering - No, I'm not being paid to write this! I just love me some pineapple upside down cake!)