GINGER AND LIME SCENTED PINEAPPLE UPSIDE DOWN CAKE

It was my friend Leigh’s birthday and since our friend Krissy and I couldn’t make the birthday dinner, the three of us celebrated with a birthday lunch instead.  I hosted and made a fabulous Chinese Chicken Salad (coming next week) and this delightful Ginger and Lime Scented Pineapple Upside Down Cake.

So why ginger and lime scented?  It’s because the ginger and the lime are just subtle accents in the cake.  They don’t scream and shout like some loud punk band vying for all the attention; no they just gently sing in harmony together with the pineapple.

Also the cake is light and tender, unlike most pineapple upside down cakes which are rich and dense.  I do enjoy those rich and dense cakes as well; I just didn’t think that they went with my menu.

Leigh’s birthday lunch was lovely.  We all enjoyed every bite of our food, and every moment that we got to spend together, just the girls.  I do love girl time!

Here’s what you do.

Preheat the oven to 350 degrees.

My super market sells fresh pineapple peeled and cored for the same price as the unpeeled and cored.  This saves me precious time!

I sliced the pineapple in half lengthwise, and then sliced it into 1/2 inch thick half rings.  You will only use about 2/3 of the pineapple. 

Lay the pineapple in an attractive manner in the bottom of a 9 inch cake pan.  There is no need to grease the pan.   I used 10 half rings, cutting one of those into smaller pieces to fit in the center.

Make the caramel before the cake, so that when it comes time to assemble everything you won't be pouring the cake batter over hot caramel.

 Combine the brown sugar, 1/3 cup of butter, and the grated fresh ginger.  Cook over medium to medium low heat until the sugar is completely dissolved.  I used a lower heat so that the ginger has a little more time to infuse into the caramel.

Pour the caramel through a strainer, evenly over the pineapple.

Now to make the cake.

Sift the dry ingredients together into a small bowl; set that to the side.

In another small bowl, whisk together the wet ingredients; set that to the side.

Now cream the room temperature butter and sugar together with a hand held mixer.   I added the lime zest here, but it can also go into the bowl with the wet ingredients.

Once the butter and sugar are creamed, add 1/3 of the dry ingredients.  Mix just until combined.

Now add half of the wet ingredients.  Mix that until combined.

Repeat the alternating of wet and dry, mixing after each addition, being sure to end with the dry ingredients.  This will achieve a fluffy batter.

This is such a pretty batter.  Pour the batter over the pineapple and caramel.

Spread the batter evenly.  Bake for 35 to 40 minutes, until a skewer insert in the center comes out clean.

Allow the cake to set for 5 minutes in the pan, and then unmold it on to a serving platter by running a knife around the outside edge of the cake pan, placing the platter over the cake pan and then flipping it over; the cake should release on to the platter.  Enjoy served warm with a little whipped cream, or a scoop of ice cream.

GINGER AND LIME SCENTED PINEAPPLE UPSIDE DOWN CAKE

Serves 8

2/3          whole       Fresh pineapple, peeled and cored

FOR THE CARAMEL

1              cup         Brown sugar

1/3           cup         Butter

1              Tbsp.       Fresh ginger, grated

FOR THE CAKE

1 ½          cups        Cake flour

1 ½          tsp.         Baking Powder

1              tsp.         Salt

½             cup         Buttermilk

2                            Eggs

1                            Lime, you will use both the zest and the juice

½             cup         Butter, softened at room temperature

1              cup          Sugar

1.       Preheat oven to 350 degrees

2.       Cut the pineapple into ½ inch thick rings.  Only 5 rings are needed for this recipe.  Cut those 5 rings in half.

3.       Arrange the pineapple halves in an attractive manner in the bottom of a 9 inch cake pan.  Set to the side.

4.       To make the caramel combine the brown sugar, 1/3 cup of butter and the grated fresh ginger in a small sauce pan.  Cook over medium low heat for about 10-12 minutes until the sugar is completely dissolved.

5.       Pour the caramel through a strainer over the pineapple.  Be sure to coat the entire bottom of the cake pan.

6.       To make the cake, begin with sifting together the dry ingredients being the cake flour, baking powder and salt into a small bowl.  Set to the side.

7.       In another small bowl whisk together the wet ingredients being the buttermilk, eggs and both the zest and juice of the lime.  Set to the side.

8.       In a large bowl cream the sugar and 1/2 cup of butter together with a hand held mixer.

9.       Beat 1/3 of the dry ingredients into with the creamed butter and sugar, just until combined.

10.   Pour in ½ of the wet ingredients, beat just until combined.

11.   Repeat with one third of the dry ingredients, then the remaining wet ingredients, and finally the last of the dry ingredients; mixing after each addition.

12.   Pour the cake batter evenly into the cake pan, over the pineapple and the caramel. 

13.   Bake for 35 to 40 minutes, until a skewer inserted into the center comes out clean
14.   Allow the cake to cool for 5 minutes in the pan.
15.  Unmold the cake on to a serving platter by running a knife around the outside edge of the cake pan, placing the platter over the cake pan and then flipping it over; the cake should release on to the platter.

Enjoy Ginger and Lime Scented Pineapple Upside Down Cake served warm with a little whipped cream, or a scoop of ice cream.

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