Pineapple recipe turns you upside down
A classic Pineapple Upside Down Cake won the Maui Gold Pineapple Dessert Contest held at Kapalua Wine & Food Festival last month.
The dessert, a signature dish of the Pineapple Grill restaurant at Kapalua Resort, was prepared by executive chef Ryan Luckey.
Maui Gold Pineapple Upside Down Cake
4 ounces unsalted butter
2 cups sugar
2 cups flour
1 teaspoon baking soda
1 cup sour cream
1 teaspoon vanilla extract
8 slices of fresh pineapple, blanched in lemon water
2 tablespoons toasted coconut flakes
Macadamia nut ice cream
» Dark Rum Sauce:
2 tablespoons unsalted butter
2 tablespoons sugar
2 teaspoons brown sugar
1/4 cup corn syrup
1/4 cup dark rum
1/4 cup whipping cream
Preheat oven to 350 degrees.
Cream butter and sugar. Add eggs.
Combine flour, salt and baking soda. Add to butter/sugar mixture and beat on low speed.
Fold in sour cream and vanilla extract. Batter will be thick.
Place pineapple slices in bottom of 8 4-ounce stainless steel ring molds. Fill molds to top with batter and bake 20 minutes. Some batter will spill over (these pieces can be broken off and eaten). Cake will collapse as it cools.
To make sauce: Bring butter, sugars, corn syrup and cinnamon to boil. Add rum; flame to burn off alcohol. Slowly whisk in cream.
To serve: Place each cake upside down in center of a plate and glaze with sauce. Place scoop of ice cream on top of each cake and sprinkle with coconut.
Nutritional information unavailable.