CARAMELIZED PINEAPPLE POLENTA CAKE – GUSTO TV
Provided by: GUSTOTV.COM
|¾ cups (187ml) butter at room temperature|
|1 ¾ (437ml) cups sugar|
|3 eggs plus 6 egg yolks at room temperature|
|¾ cup plus 1 tablespoon (200ml) all-purpose flour|
|½ cup plus 2 tablespoons (155ml) polenta (cornmeal)|
|¾ teaspoon (3.5ml) baking powder|
|Pinch of salt|
|¼ cup (60ml) water|
|½ a whole pineapple|
- Prepare the pineapple: Remove the top and bottom and using a sharp knife slice off the skin from top to bottom. Cut as thin as possible and leave as much of the flesh as you can. Set the pineapple up right. Remove the eye spots; the eye spots line up in diagonal rows on the pineapple. Cut a v shaped groove along the diagonal line (like a tunnel) to remove the spots.
- Lay the peeled pineapple on its side and cut into 5 slices, 1 inch (2.5cm) thick rounds.
- Cut the core out using a round pastry cutter or melon baller.
- Prepare cake: Using an electric mixer or by hand, cream the butter and 1 cup (250ml) of the sugar in a large bowl. Cream until light and fluffy. Add the eggs and egg yolks one at a time, mixing thoroughly after each addition. Combine the flour, polenta, baking powder, and salt in a separate bowl sift and add to the batter, mixing completely.
- Preheat the oven to 350F (176C).
- Lightly oil the sides of a 9 inch (22.8cm) round baking pan. Cook the remaining cups (187ml) of sugar and water in a small, heavy-bottomed sauce pan set over medium heat for 10 minutes or until brown and caramelized. Do not stir the sugar after it has dissolved. You can dip a pastry brush in a bowl of water to wash down the sides to prevent the sugar from crystallizing. Pour the sugar into the baking pan and swirl around to coat the bottom of the pan.
- Refrigerate the pineapple in sugar for 5-10 minutes. Arrange the pineapple rings in the baking pan in a single layer if you need to cut some of the rings to make them fit do so.
- Pour the batter into the pan and bake for 35 minutes, or until the cake springs back when pressed lightly in the center or when a toothpick inserted in the center comes out clean.
- Remove the cake from the oven and let sit 4 minutes. Run a knife around the outside of the pan.
- Invert the warm cake onto a large plate.
- Serve with fresh cream.
BEST PINEAPPLE UPSIDE-DOWN CORNMEAL CAKE RECIPE – HOW TO …
Provided by: 177MILKSTREET.COM
Yield: 12 Servings
|162 grams (1¼ cups) all-purpose flour|
|¾ teaspoon baking powder|
|½ teaspoon baking soda|
|½ teaspoon ground allspice|
|45 grams (5 tablespoons) fine yellow cornmeal|
|¾ cup buttermilk|
|140 grams (½ cup) whole-milk ricotta cheese|
|8 tablespoons (1 stick) salted butter, cut into 1-tablespoon pieces, room temperature, divided|
|3 tablespoons packed dark brown sugar|
|8 ¼-inch-thick fresh pineapple rings (about 1 pound), cut into quarters|
|214 grams (1 cup) white sugar|
|2 large eggs, room temperature|
- Heat the oven to 325°F with a rack in the middle position. Mist a 9-by-2-inch round nonstick cake pan with cooking spray.
In a medium bowl, whisk together the flour, ½ teaspoon of the salt, the baking powder, baking soda and allspice. In a small bowl, whisk together the cornmeal, buttermilk and ricotta.
- In a nonstick 12-inch skillet over medium-high, combine 2 tablespoons of the butter, the brown sugar and a pinch of salt.
Cook, stirring occasionally, until bubbling. Add the pineapple and cook, stirring often, until softened and caramelized and the liquid has nearly evaporated, 8 to 10 minutes.
- Transfer the pineapple and butter mixture to the prepared cake pan, distributing the fruit in a single layer. Bake for 5 to 10 minutes while you prepare the batter.
- In a stand mixer with the paddle attachment, beat the remaining 6 tablespoons butter and the white sugar on medium-high until light and fluffy, about 3 minutes.
Reduce to medium and add the eggs one at at time, scraping the bowl with a spatula between additions, then beat until well combined, about 1 minute.
With the mixer on low, add the cornmeal-buttermilk mixture, then beat until just combined, about 30 seconds; the mixture will look curdled. Scrape down the bowl.
- With the mixer running on low, add the dry ingredients and mix just until the batter is evenly moistened, about 20 seconds; the batter will be thick. Using the spatula, scrape the bottom and sides of the bowl and give the batter a few folds to ensure no pockets of flour remain.
- Remove the cake pan from the oven (close the oven door) and carefully scrape the batter onto the hot pineapple, then spread in an even layer and smooth the surface with the spatula.
Bake until golden brown and a toothpick inserted at the center of the cake comes out clean, 40 to 45 to minutes.
- Cool on a wire rack for 20 minutes. Run a paring knife around the pan to loosen the cake, then invert it onto a serving platter. Cool to room temperature.