Pineapple is a popular tropical fruit in many countries around the world. In Chinese cooking, you can find the traces of pineapple from sweet and sauce pork to pineapple fried rice, to Chinese pineapple shortcake.
I buy pineapples all the time throughout the year but around this time of the year I usually load up one or two of them each time I do grocery shopping because they are in season from March to June. The pineapples during this time are particular ripe and sweet.
To celebrate the St. Patrick’s Day weekend, I have decided to make something using seasonal ingredient. I am not a baker but I really like the combination of sliced pineapple and freshly baked cake. So there is my simplified version of Pineapple Upside Down Cake.
The recipe is inspired by Martha Steward’s Baking Handbook. The use of fresh pineapple instead of canned one makes it less sweet but loaded with that fresh pineapple pungent flavor. Also with reduced sugar and fat, I am calling this upside down pineapple cake the lighter and fluffier version compared to the traditional golden crusted version.
Here are the ingredients I used:
Peel the pineapple and slice in to 2/3 inch slices. Use a round cookie cutter to cut out the center of the pineapple slices.
In a mixing bowl, sift together the flour, salt, baking soda, and baking powder. Set side. Make the egg mixture in a separate mixing bowl.
Pour the butter mixture to the egg mixture gradually. Add the brown sugar. Mix well with a spatula. Make the batter mixture in a bowl of an electric mixture.
In a well greased baking pan, place the sliced pineapple on the button of the pan. Fill the pan with batter and bake at 350 F for 45 minutes.
What’s your favorite pineapple recipe?