PINEAPPLE UPSIDE DOWN CAKE WITH PINK PEPPERCORN CARAMEL
Provided by Alex Guarnaschelli
Categories dessert
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- For the cake: Preheat the oven to 350 degrees F.
- Heat a 9-inch skillet over medium heat and melt 2 tablespoons butter. Add the slices of pineapple in a single layer and sprinkle the brown sugar over the fruit. Cook until the pineapple browns slightly, 2 to 3 minutes. Flip the pineapple slices. Turn off the heat and keep warm.
- Whisk together the buttermilk, vanilla, eggs and the remaining 6 tablespoons butter in a medium bowl until smooth. Use a rubber spatula to stir in the flour, granulated sugar, salt, baking powder and baking soda until completely smooth. (The batter will be fairly stiff.) Pour the batter over the pineapple.
- Transfer the skillet to the center of the oven and bake until a toothpick inserted in the center of the cake emerges clean, 40 to 45 minutes. Cool for about 10 minutes before carefully unmolding onto a serving platter. (See Cook's Note.)
- For the caramel: Combine the granulated sugar, corn syrup, lime juice and 1/4 cup cold water in a medium stainless saucepan. Stir in the pink peppercorns and bring to a gentle simmer. Cook until the sugar is dissolved, then cook, 10 minutes. Set aside to cool slightly. When the cake is unmolded, pour the caramel over the cake.
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Nisha Triga
[email protected]I'm not sure how I feel about the pink peppercorn caramel. It's definitely unique, but I'm not sure if I like it.
Ak Vakto
[email protected]This cake is a bit too sweet for my taste, but I think it would be perfect for someone with a sweet tooth.
Jessore TV
[email protected]I'm not a fan of pineapple upside-down cake, but I thought I'd give this recipe a try. I was pleasantly surprised! It was actually quite good.
Bereket Behailu
[email protected]I think this recipe has potential, but it needs some tweaking. I'll try it again with some modifications.
Chris White
[email protected]Overall, I was disappointed with this recipe. I wouldn't recommend it to others.
Poppy Fletcher
[email protected]This recipe is a bit confusing and difficult to follow. I think it could be improved with some clearer instructions.
Ahhad Rajpoot
[email protected]I'm not sure what went wrong, but my cake didn't turn out at all. It was a complete disaster.
Jam Shahid
[email protected]The cake was a bit too dense for my liking. I think I would use a different recipe next time.
Fatima El-hage
[email protected]I found the cake to be a bit dry. I think I would add an extra egg next time.
Jangr Dll
[email protected]The caramel sauce is a bit too sweet for my taste, but the cake itself is delicious.
Rawal Rb
[email protected]This cake is a bit time-consuming to make, but it's worth the effort. It's a truly special dessert.
Xenith N.K
[email protected]I love the unique flavor of the pink peppercorn caramel. It really elevates this classic cake.
christopher phiri
[email protected]This cake is so moist and flavorful. The caramel sauce is the perfect finishing touch.
Téo Guevin
[email protected]I've made this cake several times and it's always a crowd-pleaser. It's the perfect balance of sweet and tart.
Keith Phalatse
[email protected]This cake is a showstopper! It's beautiful and delicious. I highly recommend it.
Muzamil Akram
[email protected]I made this cake for my friends and they raved about it. The caramel sauce is so good, I could eat it with a spoon!
Babin Bika
[email protected]Absolutely delicious! The pineapple and caramel flavors go together perfectly. I will definitely be making this cake again.
bishwav neupane
[email protected]This cake was easy to make and turned out perfectly. It's the perfect dessert for a special occasion.
Layla Vansevenant
[email protected]I'm not usually a fan of pineapple upside-down cake, but this recipe changed my mind. The caramel sauce is amazing and the cake is moist and flavorful.
Nawazish Khan
[email protected]This pineapple upside-down cake was a hit at my family gathering! The pink peppercorn caramel adds a unique and delicious twist to the classic recipe.