THB #37 Fresh Pineapple Cashew Nut - Upside Down Cake

I have been a lousy blogger lately. Missed out many bakes from many events. Never did any update for close to a month. School holiday. Ridiculous hot humid weather. Plus over a week away from Singapore. All equal to l.a.z.y hahaha...

Anyway, I do not want to miss this one bake today. Why? Because I have chosen it! LOL
It's for the event The Home Bakers (THB), a baking event initiated by Joyce from Kitchen Flavours - which by the way I have missed quite a few *grin*
Well, actually, I have baked #32 and #33 a few weeks ago. I will post and link it in THB's site - if allowed :)

Back to this bake...
Original recipe used macadamia nut but it suggested cashew too, so I chose the latter
I love upside down cake - always. Cake and fruits together, soft, sweet and moist - what's not to like?
This cake is no exception. Every bite burst with the juice from the fresh pineapple cuts, so sweet, soft and moist cake thanks to the syrup. Yum!
It's a cake with fine texture - love it! The crunch from the nuts is a not to be missed added bonus
An addictive sweet treats!

I baked half recipe using a 8" round pan

What you need:
(full recipe)

Fruits layer:
3 tbsp unsalted butter
2/3 cup firmly packed light brown sugar (I used dark brown sugar - this explained my dark looking cake LOL)
1 tbsp light corn syrup
1/2 ripe pineapple, peeled, cored and cut into 6 to 8 slices 1/2 inch thick
1/2 cup unsalted macadamia nuts or cashew nuts (I used cashew)

3 tbsp unsalted butter, room temperature
2/3 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 1/2 cup cake flour
1 1/2 tsp baking powder
1/4 tsp ground nutmeg (I omitted)
1/4 tsp salt
3/4 cup fresh milk

Method:

1. Preheat the oven to 175degC
2. To make the fruit layer: In a heavy 9" ovenproof skillet (I used non stick pan and quickly transferred the caramel onto 8" round baking pan), melt the butter over medium heat. Add the brown sugar and corn syrup and cook, stirring constantly, until the sugar melts and the mixture is bubbly. Cut the pineapple slices crosswise into 3-inch pieces and immediately arrange the slices in the caramel in one layer. Place the nuts in the gaps between the pineapple slices
3. In a large bowl, beat the butter and granulated sugar with an electric mixer until light and fluffy. Add the eggs, one at a time, and vanilla, and beat well. In a medium bowl, combine the flour, baking powder, nutmeg and salt. Stir to blend. Beat the dry ingredients into the creamed mixture alternately with the milk in 2 additions. Spread the batter evenly over the fruit layer
4. Bake for 35 to 40mins (mine was 25mins), or until the cake is golden brown and a skewer inserted and comes out clean. Remove from the oven and let cool in the pan for 2 minutes. Then turn upside-down onto a serving plate. Serve warm or at room temperature, cut into wedges

This recipe from the book Coffee Cakes by Lou Seibert Pappas is another keeper. I reckon it will be nice with other kind of fruits, too

 

 

This bread is the 37th bake for The Home Bakers - hosted by Joyce from Kitchen Flavours, where we bake from the book Coffee Cakes by Lou Seibert Pappas

 

 

And since this cake used butter, I'll also submit this post to Little Thumbs Up organised by Bake For Happy Kids, and My Little Favourite DIY, hosted by Jozelyn from Spice Up My Kitchen at this post. You may post anything you make using butter as one of the ingredient! :)