Wednesday, December 5, 2012

Beach Chow: Pineapple Upside-Down Gingerbread Cake

I like to try something new every holiday season.  Most things work, some don’t, but occasionally I stumble across something that instantly becomes part of the holiday tradition.  This is a recipe I came across in 2011 and I’ve already served it once this season.  There will be more before the New Year rolls around.  It is easy and, as they say, oooohhhhh so good!  Enjoy!

Pineapple Upside-Down Gingerbread Cake

3/4 cup butter, divided
1-1/2 cups firmly packed light brown sugar, divided
2 cups coarsely chopped fresh pineapple
1-1/2 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup hot water
1/2 cup molasses
1 large egg

1. Preheat oven to 350 degrees.  Melt 6 tablespoons butter in a 10-inch cast iron or heavy ovenproof skillet over medium heat.  Tilt skillet to coat sides.  Remove from heat, and stir in 1 cup brown sugar.  Arrange pineapple on top of butter/sugar mixture and set aside.

2.  Stir together flour and next 5 ingredients in a large bowl.  Set aside.

3.  Melt remaining 6 tablespoons butter in a small saucepan.  Remove from heat and stir in hot water, molasses and remaining 1/2 cup brown sugar.  Whisk in egg.

4.  Add butter/molasses mixture gradually to flour mixture, stirring until well blended.  Pour batter over pineapple in skillet.

5.  Bake 35 to 40 minutes or until a toothpick inserted in center comes out almost clean.  Cool in pan 10 minutes.  Invert cake onto a round platter.  Scrape any sugar mixture left in the skillet over cake.  Serve warm or at room temperature with or without fresh whipped cream (cooks note: Redi-whip works in a pinch, but I won't tell anyone.  Promise!)  Serves 8

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