Pineapple Upside-Down Griddle Cake
Made with semolina for an irresistible texture. Not too sweet, either!
Made with semolina for an irresistible texture. Not too sweet, either!
- 4 large eggs
- 1 t vanilla extract
- pinch salt
- maple syrup for serving
- 2 t baking powder
- 1 c sour cream
- 1 lemon zested
- 2 t butter clarified
- 5 rings fresh pineapple
- 470 g all purpose flour or 5 1/2 oz, 1c
- 2 1/4 t sugar
- 2 t baking soda
- 1 3/4 c milk 14 fl oz/ 430 ml
- 3/4 c vegetable oil 6 fl oz/ 180 ml
- 1/2 vanilla bean cut in 1/2 and seeds scraped out
- 1 c unsalted butter 8 oz/ 250 g at room temperature
- 1/4 c maraschino cherries 3/4 oz/ 20 g (i like to chop them a bit)
- 2 t maraschino cherry juice
- Carbohydrate 63.8055506277969 g
- Cholesterol 316.749375063164 mg
- Fat 59.7766600426335 g
- Fiber 2.44590000561997 g
- Protein 15.224362502169 g
- Saturated Fat 27.2502481722102 g
- Serving Size 1 1 Serving (277g)
- Sodium 843.517625027867 mg
- Sugar 61.359650622177 g
- Trans Fat 3.98852503313126 g
- Calories 847 calories
Step-by-step
- Preheat the oven to 375°.
- To make the cake, in a medium cast-iron fry pan, heat the clarified butter over medium-low heat. Add the pineapple and cook until softened and golden brown, flipping once, 4 to 6 minutes. Remove the fry pan from the heat.
- In a large bowl, combine the flours, sugar, baking powder, baking soda and salt. Set aside.
- In the bowl of a stand mixer, combine the eggs, sour cream, milk, vegetable oil, vanilla extract, vanilla bean seeds and lemon zest. Mix on low speed until combined. Slowly add the dry ingredients until completely incorporated.
- Pour the batter over the pineapple rings and bake for 35 to 40 minutes, until a toothpick inserted in the cake comes out clean.
- While the cake is baking, make the maraschino cherry butter: Clean out the bowl of the stand mixer, add the unsalted butter, cherries and cherry juice and mix until combined. Let cool in the refrigerator while the cake bakes.
- Carefully flip the cake onto a plate. Slice, top with the maraschino cherry butter and serve with a drizzle of maple syrup.
A Taste of Sunshine: My Pineapple Upside-Down Griddle Cake Adventure
As a busy working mom, finding time to bake is a luxury. But there's something about the aroma of a freshly baked cake that instantly transforms my kitchen into a haven of comfort and warmth. This Pineapple Upside-Down Griddle Cake recipe isn't just another recipe; it's a story of happy accidents, delightful surprises, and a whole lot of deliciousness. It started with a craving for something sweet, something unique, yet something that wouldn't take a whole day to prepare. I wanted a cake that was simple enough for a weeknight treat, yet elegant enough to impress guests. This recipe ticked all the boxes, and then some.
The initial idea was simple: a classic pineapple upside-down cake, but with a twist. I've always loved the caramelized pineapple and the soft, tender cake. But this time, I decided to experiment with the texture. Semolina, a coarse flour made from durum wheat, seemed like a perfect choice to add a delightful bite. The outcome was even more incredible than I anticipated; the cake was incredibly moist and had a subtly nutty flavor that wonderfully complimented the sweet pineapple. The sweetness was perfectly balanced, not overly sugary, which is perfect for my palate and my family's.
The process itself was surprisingly straightforward. Preparing the pineapple was the most time-consuming part, but the act of caramelizing the pineapple slices in clarified butter was therapeutic. Watching them turn golden brown, their natural sweetness intensifying, was a mini-celebration in itself. The batter came together quickly and smoothly, thanks to my trusty stand mixer. The baking time was perfect; the cake was golden brown and springy to the touch. Flipping it onto a plate was a moment of anticipation; the beautiful caramelized pineapple, now resting on the top, was truly a sight to behold.
The maraschino cherry butter was a spontaneous addition. I had some leftover maraschino cherries in the refrigerator and decided to add them to the butter. It was a brilliant unplanned addition; the bright, tart cherry flavor cut through the sweetness of the cake, offering a lovely contrast. A drizzle of maple syrup finished the cake beautifully, offering a subtle sweetness and a touch of sophistication.
This Pineapple Upside-Down Griddle Cake isn’t just a dessert; it's a comforting reminder that sometimes the most satisfying moments are the simplest ones. It's a recipe that embodies the joy of baking, the satisfaction of creating something beautiful from scratch, and the pleasure of sharing it with loved ones. It's a testament to the power of simple ingredients, combined with a touch of creativity and a whole lot of love.
Whether you're a seasoned baker or a kitchen novice, I highly encourage you to give this recipe a try. It's adaptable to various dietary needs; you can easily substitute ingredients to make it gluten-free or dairy-free. The beauty of this cake is its versatility; it's perfect for a casual brunch, an afternoon tea, or even a special occasion. And the best part? The cleanup is remarkably easy. So grab your apron, gather your ingredients, and embark on this delightful baking adventure. You won’t regret it.
Tips and Variations:
- For a gluten-free version: Substitute all-purpose flour with a gluten-free blend.
- For a dairy-free version: Use a dairy-free sour cream substitute and vegan butter.
- Experiment with fruits: Try using other fruits like peaches, pears, or berries.
- Add nuts: Incorporate chopped pecans or walnuts into the batter for added crunch.
- Spice it up: Add a pinch of cinnamon or nutmeg to the batter for a warm, comforting flavor.
This Pineapple Upside-Down Griddle Cake is more than just a recipe; it's a celebration of simple pleasures and the joy of creating delicious memories in the kitchen. So, go ahead, bake it, share it, and savor every bite.
