jamaican spiced upside down cake

I love to bake but I stick mostly to cookies. However, since I promised myself I would cook from every magazine I get I am trying a lot of new things. Last night we had cake! Jamaican spiced upside-down cake to be precise. And since a picture is worth a thousand words I give you…

This recipe didn’t come from one of the recent magazines. It actually came from the October issue of Everyday Food. Everyday Food has been one of my favorites for years and I will be said to see it go. It was always filled with a lot of quick easy recipes that Martha Stewart doesn’t have.

As with any upside down cake you have to put something on the bottom that will look purdy when you flip it over. This one has pineapple. Instead of slicing my own pineapple I bought slices from the produce section and then just sliced those thinner to make the layers I needed.

The cake came out looking a bit funny and lopsided but since it was going to flip it upside down I didn’t worry much about the look of it.

Once it was flipped you hardly noticed that it was funny on the bottom. If yours comes out funny you can always trim it flat before you flip it. I was very excited that we got to use our Fiestaware cake plate for the first time. A cake like this requires ice cream of some sort. Talenti gelato is one of my favorites right now. It comes in great flavors and the container is reusable.

I am not usually the dessert eater in the house but this was so good I wished I had cut myself a bigger piece.

Jamaican Spiced Upside-Down Cake

Serves 9
Active time: 20 minutes Total Time: 1 hour 20 minutes + cooling time

9 Tablespoons unsalted butter, divided
1 1/2 cups packed dark-brown sugar, divided
1 pineapple, peeled, cored, and cut into 1/8 -by 4 3/4-inch slices
1 can (13.5 ounces) coconut milk
3 large eggs, lightly beaten
1 Tablespoon grated lime zest plus 2 Tablespoons lime juice
2 teaspoons pure vanilla extract
3 cups all-purpose flour (spooned and leveled)
1 Tablespoon baking powder
2 teaspoons ground allspice
1 teaspoon fine salt

Preheat oven to 350F Melt 5 Tablespoons butter and add to a 9-inch square baking pan, tilting to coat bottom and sides. Sprinkle with 1/2 cup sugar and arrange pineapple slices in 2 slightly overlapping rows.

In a large microwave-safe bowl, microwave coconut milk and remaining 4 Tablespoons of butter in 20-second increments until butter is melted but not hot. Whisk remaining cup sugar to remove lumps, then add to bowl. Whisk in eggs, lime zest and juice, and vanilla.

Whisk together flour, baking powder, allspice, and salt. Add flour mixture to coconut milk mixture in 3 additions, whisking until smooth. Pour batter over pineapple and spread in an even layer. Tap pan on counter to remove any air bubbles. Bake until cake is golden brown and a toothpick comes out clean, 1 hour. Let cool on a wire rack, 1hour. Run a knife around edges before inverting onto a platter. Serve warm.

Tips:
Buy fresh pineapple spears to save time
Make sure coconut milk and butter don’t get to hot or eggs will cook when added
place aluminum foil under pan as it cooks to catch juice that may bubble over

Linked to House of Hepworths

because sharing just feels good...

Leave a Reply Cancel reply