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Upside-Down: Pineapple-Ginger Upside-Down Cake

Source of Recipe

CCofA


Recipe Introduction

This classic dessert is jazzed up with two forms of ginger, spices and sweet pineapple cut from the fresh fruit. The flavor is unbeatable.

List of Ingredients

TOPPING
5 tablespoons unsalted butter
1/2 cup packed light brown sugar
1/2 cup sugar
1 tablespoon grated fresh ginger
5 (3/8-inch) fresh pineapple rings, quartered (about 1/2 medium pineapple)
20 whole blanched almonds
CAKE
5 tablespoons unsalted butter
1/2 cup sugar
1/4 cup honey
1 teaspoon vanilla
2 eggs
1 tablespoon grated fresh ginger
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/3 cup milk



Recipe

1. Heat oven to 350°F. Spray 10x2-inch round cake pan with nonstick cooking spray. Melt 5 tablespoons butter in large skillet over medium-low heat. Add brown sugar, sugar, and 1 tablespoon grated ginger; cook 3 to 4 minutes or until sugar begins to bubble but not dissolve, stirring occasionally. Pour into pan. If pineapple slices are very juicy, pat pineapple dry between paper towels. Arrange sliced pineapple and almonds over sugar mixture.
2. Place 5 tablespoons butter and 1/2 cup sugar in food processor; pulse until blended. Add honey, vanilla, eggs, 1 tablespoon grated ginger, ground ginger, cinnamon and nutmeg; pulse to blend. Add flour, baking powder, baking soda and salt; pour in milk. Pulse just until blended. Scrape down sides of bowl; pulse twice more.
3. Spoon and gently spread batter over topping in pan. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool on wire rack 5 to 8 minutes. Turn out onto serving platter; serve warm.

YIELD: 8 Servings
PER SERVING: 455 calories, 18 g total fat (9.5 g saturated fat), 5.5 g protein, 71 g carbohydrate, 95 mg cholesterol, 305 mg sodium, 1.5 g fiber