I made a pineapple upside down cake “wrong” by forgetting to cream the butter and sugar together first, and mixing the sugar with the rest of the dry ingredients. The cake was of course very dense, like a pound cake, and people raved about it. When I made it the “right” way, the cake was light and airy, but not as buttery and people liked the “wrong” way better. How can I adjust the recipe so it always comes out the “wrong” way?
1 1/2 cups AP flour
6 tbls almond meal
6 tbls cake flour
3/4 tsp baking powder
1/2 tsp salt
1 3/4 cups caster sugar
3/4 tsp vanilla extract
1/4 tsp almond extract
4 large eggs, room temp
1 cup unsalted butter, softened
3/4 cup sour cream
Standard method cream butter and sugar, whisk together dry ingredients. Add eggs 1at a time to butter/sugar. Add dry ingredients to butter/eggs in two additions, alternating with sour cream.
I can’t remember what I did “wrong” to make such a dense buttery cake, which held up better to the pineapple and caramelized sugar topping. What’s the best way to combine the ingredients to get a dense buttery cake?
If you want the rest of the recipe, make a caramel in a 10 in cast iron skillet by mixing 2 cups water and 2 cups sugar. When medium amber, take off heat and add 1/4 butter (unsalted.).
Take a 20 oz can of pineapple slices, drain, and dry the slices. Carefully arrange pinapple slices in caramel.
Make the batter. Pour into skillet over pineapple and caramel. Bake at 325 for 75 minutes or until cake tester is clean.