I added a Nordicware mini bundnt pan to my treasure chest of bakeware. What should I bake to do justice to this beautiful pan? Mini pineapple upside-down cake! For the longest time, I have been baking them in a 9-inch round pan. It is time to try something new. I also added some chopped cranberries as substitute to the usual poached cherries. They turned out beautiful and made a great holiday gift.
Ingredients:
(A) Pineapple and cranberry with caramel sauce
- 1 cup chopped pineapple
- 1/2 cup chopped cranberries
- 1/4 cup sweet cream butter
- 5/8 cup firmly pack brown sugar (original recipe called for 3/4 cup of brown sugar, I always cut the sugar down a little)
- pinch of salt
(B) Cake
- 1 3/4 cup unbleached all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/8 tsp ground nutmeg
- 2 large eggs
- 2 tsp vanilla extract
- 3/4 cup sweet cream butter, at room temperature
- 7/8 cup granulated sugar (original recipe called for 1 cup granulated sugar. Again, I have cut the sugar by 1/8 cup)
- 1/2 cup whole milk
Directions:
To make the pineapple and caramel sauce topping
- Mix chopped pineapple and cranberries in a bowl. Divide into twelve portions and spoon into the molds of the bundt pan. Spread evenly across the bottom of each mold.
- In a saucepan over medium heat, melt the butter.
- Add the brown sugar and stir until small bubbles appear, 2-3 minutes.
- Remove the sugar mixture from the heat and add the pinch of salt, stir well.
- Divide the caramel sauce into twelve portions and spoon over the pineapple and cranberry mixture. Set aside.
To make the cake
- Preheat oven to 350 degrees F.
- Sift flour, baking powder, salt, and nutmeg into a bowl.
- In another bowl, whisk the eggs with the vanilla. Set aside.
- In a standing mixer fitted with the paddle attachment, beat the butter until pale and fluffy.
- Gradually add the granulated sugar and beat for 2-3 minutes longer.
- Slowly add the egg mixture, beating after each addition.
- Spoon half of the flour mixture into the butter mixture, stir, add half of the milk, and stir again.
- Add the remaining flour, stir, and add the remaining milk. Continue stirring, scraping down the bowl as needed, until the batter is completely smooth. Do not over-mix.
- Spoon the batter over the pineapple and caramel sauce mixture in each mold, spread evenly. Fill each mold with batter up to a ¼ inch from the rim of the mold.
- Bake until the top of the cake is lightly golden and the center springs back when touched, about 25-30 minutes.
- Let the cakes cool in the pan on a wire rack for 5-10 minutes, then turn them out onto a platter and scrape the remaining juices over the top of the cakes.
- Let cool slightly and dust with powdered sugar. Serve warm.
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