Roy’s shares its delicious pineapple cake
Today's recipe isn't for everyone. It requires a specific set of equipment - 18 4-ounce baking molds.
This is what happens when you lust for a dessert from an upscale restaurant. Easy for them, not so easy for you.
Laurie Nakakura was after the Pineapple Upside-Down Cake served at Roy's. "This is absolutely one of the best I've had and would love to make it for my dad's birthday."
At Roy's the cakes are baked individually, to order, each one dripping with a sweet, buttery sauce. I tried the recipe using standard round cake pans, but it didn't work - the center was undercooked even after 40 minutes, when the sauce started to bubble over.
A better bet for home cooking would be custard cups or oversized muffin tins, although they're a bit larger than 4 ounces.
It's a good time to feature Roy's original Hawaii Kai Towne Center restaurant, which turns 20 this year and recently underwent an extensive makeover, with all new furnishings and kitchen equipment.
The restaurant hosts a grand reopening party Friday with all proceeds going to the Go For Broke National Education Center and its work to memorialize the history of Japanese-American troops in World War II.
The pupu party, from 7 to 9 p.m., will end with a view of Fourth of July fireworks across the street at Maunalua Bay. Tickets are $40, and they're going fast. Call 396-7697.
Now, for the recipe: Note that it calls for lots of butter and brown sugar, so stock up. Also, each mold holds 4 ounces, but once you fill it with glaze, pineapple and batter, you've got nearly 8 ounces of stuff. Pastry chef Chris Sablan says the batter will mound above the rim of the mold, but that it all cooks down and doesn't spill over. Cup measurements are approximations. For best results, weigh ingredients, if possible.
Roy’s Pineapple Upside-Down Cake
7 ounces butter
5-1/2 ounces (1/2 cup plus
2-1/2 tablespoons) sugar
5-1/2 ounces (3/4 cup) dark brown sugar
1 tablespoon vanilla
1 pound (4 cups) cake flour
1/2 teaspoon salt
1 tablespoon baking powder
7 ounces milk
2 pounds fresh pineapple, cut in 2-inch strips, 1/4-inch thick
1-1/4 pounds butter
1 pound (2-1/4 cups) brown sugar
Spray 18 4-ounce molds with cooking oil spray.
To make sauce: Heat butter and sugar over medium heat and bring to boil, stirring so sugar doesn't burn. Pour 2 tablespoons into each mold; chill 1 hour.
Preheat oven to 350 degrees.
To make batter: Cream butter and sugars. Beat in eggs.
Sift together flour, salt and baking powder. Add mixture gradually to creamed mixture and beat until incorporated. Fold in milk and vanilla.
Arrange pineapple slices over glaze in molds. Top with 1/4 cup batter. Bake 17 to 18 minutes.
Turn molds over on plates and unmold cakes. Serve hot.
Nutritional information unavailable.
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