Pineapple Upside-down cake or muffins?
My gosh I love this stuff and I forgot about it.
I have had the ingredients out all day and I have a recipe, it's Wolfgang Puck's and I usually find his recipes correct and easy to follow. So I am okay with using that recipe, unless you swear by another.......
Has anyone ever made these into individual big muffins? I am wondering if they:
1. Stay together
2. Are not too sweet- because of less area
Why does it matter.? Why not make just a whole cake?
Simply because I wanted to share and give some away...
I've made these as big "muffins" before---but I used the recipe in my old (1959 version) Betty Crocker cookbook! I'm not familiar with the Puck recipe, but yeah, mine were pretty sweet. But isn't that the whole point of pineapple upside-down cake LOL? To make them "less sweet", be sure to use the pineapple rings in juice---NOT heavy syrup. Use one ring (and a maraschino cherry in the center!) for each muffin cup. You may have to cut out a small wedge from the rings to make them fit better.
As far as their staying together, be sure to grease the cups WELL. Once you turn them out, you'll probably have to scoop out some of the sugary sauce and "reapply" it to the (now) top. Don't worry---they'll still taste great and your gift recipients will be charmed!
Thanks for your responses Ann and pamd!
Unfortunately I kept checking and didn't see anything and I wanted to do something, so I went ahead. I was aftraid that the muffins would not work after thinking about that "flip" of the muffin tin and if they would all come out at the same time. So I wimped out and did one cake and I wish I would of waited! Puck's recipe is wonderful, I don't have the "crispy" edge from a cast iron skillet, I used a deep 9 inch cake pan, Trader Joes baking spray with flour that worked like a dream. I changed the pineapple rings to crushed (and drained the juice) used only 3/4 of the can, added dried cherries to the top and it turned out so darn good!
I have an old Betty Crocker's favorites, so I'm checking to see what differences there are. Anyway, we LOVED it. The batter for the cake, was not too sweet so that offset the pineapple, butter, and brown sugar glaze. I am not sure what the difference are in the cake batter, but the cake itself is light, and I almost want to say like a "twinkie".
I think the crushed pineapple worked well because it covers the entite cake and you get that in each bite. The dried cherries were yummy, and moist.Got to say I was really happy with the way it turned out.
Sure I can, I changed it to suit me.
I did not want the crunchy dark sides that most people want by using the cast iron skillet.
PIneapple Upside-Down Cake
1 1/2 C of King Arthur's All Purpose Flour
1 1/2 tsp baking powder
1/4 tsp ground kosher salt
1/4 C or 1 stick of salted butter room temp
1/2 C bakers sugar - fine (not imperative)
2 large eggs - room temp
1 tsp pure vanilla
3/4 C milk 2% is ok
Tor the Topping
3 T butter - salted is ok
3/4 C firmly packed brown sugar - golden worked fine
2/3 Can of crushed pineapple - drained
1/2 Cup Trader Joe's Dried Bing Cherries
1. Preheat oven 350 degrees
2. Spray a 9 1/2 or 9 inch cake pan with Trader Joe's Baker's Spray
- mine is heavy dark non stick 9 inch - some people use a skillet
In a large bowl sift together flour, baking powder, salt, once is fine.
3. In a sauce pan melt the 3 T of butter - pour into the bottom of the cake pan
4. Sprinkle the brown sugar evenly press it down all the way to the sides
5. Drain the pineapple, and spread out over the top of the sugar, place the dried cherries on top of the pineapple either in a design or not.
6. Make the cake - Using a standing mixer with the paddle attachment, beat the butter on high for 1 min until light and creamy. Scrape the sides down and continue to beat on high while you add the sugar. Scrape it down again, Add the eggs one at a time, scrape the sides down. Add the vanilla, at low speed slowly add the flour a little at a time alternating with the milk. Beat until the batter is smooth.
6. Pour the batter over the pineapple.Bake for 35 minutes (or until toothpick comes out dry and clean) Remove the pan from the oven and cool on a rack for 10 minutes. Let the cake set!
7. Using oven mitts, put a plate on top of the cake pan, flip it gently, swiftly and carefully.
Let the cake cool before serving it if you can! Serve it with whipped cream with coconut, plain, or with vanilla homemade ice cream.