Pineapple Upside-Down Cake... For Two!
It's been one year since my first post, and after looking back on the first couple weeks, I'm happy to recognize that I've at least made a little bit of progress in terms of presentation and photographs. Not a lot... but a little. :)
To celebrate, here's a small-batch recipe for pineapple upside-down cake that you can share with your sweetie, your best bud, or if you're really into spoiling your pets, your furry friend. It's a real treat.
Source: Small-Batch Baking cookbook
3 T. unsalted butter, at room temperature
1/3 fresh diced pineapple
1 T. packed light brown sugar
3 T. buttermilk
1 T. light rum
Yolk of 1 large egg
1/2 t. pure vanilla extract
1/3 c. all-purpose flour
1/3 c. granulated sugar
1/8 t. baking soda
1/8 t. salt
Preheat oven to 375 degrees.
Place 1-1/2 t. (1/2 T.) of butter in each of 2 small ramekins. You can also use two muffin cups from a jumbo pan, 3/4 c. capacity. Bake until the butter is bubbly and beginning to turn golden, about 1-2 minutes.
Meanwhile, mix the pineapple with the brown sugar in a small bowl. Remove the ramekins from the oven and spoon the pineapple mixture over the butter, dividing it evenly between them. Set the ramekins aside.
Place the buttermilk, rum, egg yolk, and vanilla in a small bowl and whisk to mix.
Sift the flour, granulated sugar, baking soda, and salt together into a medium-size mixing bowl. Add the remaining 2 T. of butter and half of the buttermilk mixture. Beat with a hand-held electric mixer on low speed until the dry ingredients are moistened. Increase the mixer speed to medium and beat until the batter is lightened and has slightly increased in volume, 45 seconds. Scrape down the sides of the bowl. Pour in the remaining buttermilk mixture and beat on medium speed until well blended, 20 seconds. Scrape down the sides of the bowl.
Spoon the batter over the pineapple in the ramekins, dividing it evenly between them, and then smooth the tops.
***If you are using a jumbo muffin tin, fill the empty muffin cups half-way with water to prevent them from scorching.
Bake the cakes until a toothpick inserted in the center of one comes out clean, about 17-22 minutes.
Remove the ramekins from the oven and place on a wire rack to cool for 5 minutes. Place a large plate over the ramekins and invert the cakes onto the plate. Serves with vanilla ice cream, if desired.