If you had a chance to read our review of Zoë Bakes Cakes, you know how much we like this book, so for today's We Cook Books Recipe, we decided to share its fantastic Pineapple Upside-Down Cake Recipe.
You'll go back to the 60s with this delicious Pineapple Upside-Down Cake. The lightly spiced corneal cake batter is the perfect match for the caramelized pineapple. It is both velvety and bold.
150 g (3/4 cup) lightly packed brown sugar
85 g (6 tablespoons) unsalted butter
45 g (3 tablespoons) rum
1 g (1/8 teaspoon) kosher salt
3 whole star anise (optional)
567 g (one 20-oz) can pineapple rings or chunks in 100% juice
60 g chopped pecan (optional)
120 g (1 cup plus 1 tablespoon)
60 g (1/3 cup) cornmeal
3 g (3/4 teaspoon) baking powder
3 g (3/4 teaspoon) ground cinnamon
3 g (1/4 teaspoon) ground nutmeg
2 g (1/4 teaspoon) kosher salt
115 g (8 teaspoons) unsalted butter, at room temperature
230 g (1 3/4 cups) confectioners' sugar
8 g (2 teaspoons) vanilla extract
2 eggs, at room temperature
60 g (1/4 cup) whipping cream, at room temperature
60 g (1/4 cup) canned pineapple juice
30 g (2 tablespoons) rum