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Old 07-03-2013, 05:19 PM   #11
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So - this thread has had me messing with new recipes for upside down cake and I wanted to share one I came across and tried last night - it's amazing and has an astonishing amount of butter but totally worth the fat hit to your waistline.

The original recipe is here: Pineapple Upside Down Cake Recipe | Simply Recipes and I altered it just a little adding a few drops of almond extract to go along with the ground nuts and a pinch of nutmeg. I used a 3 inch deep, 10 inch pan and needed every last speck of the pan volume - it came close to bubbling over.

cake porn:
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Old 07-03-2013, 06:16 PM   #12
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Janet, yours looks a lot nicer than the cake in the recipe. Interesting, combining the almonds and extract long with pecans on the top.
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Old 07-03-2013, 06:19 PM   #13
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Looks wonderful!

The almond extract is a nice addition.

The detail with the ring of pecans is very, very nice!

Please pass the whipped cream!
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Old 07-03-2013, 06:33 PM   #14
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Quote:
Originally Posted by Andy M. View Post
Janet, yours looks a lot nicer than the cake in the recipe. Interesting, combining the almonds and extract long with pecans on the top.
I love nuts and the ground almonds give just a little hint of flavor and a noticeable amount of body to the cake. One of my standard complaints about pineapple upside down cakes is that the cake part is usually disappointing - this one rocks! I know that the nuts on the top should match the nuts on the inside but this works.

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Originally Posted by Aunt Bea View Post
Looks wonderful!

The almond extract is a nice addition.

The detail with the ring of pecans is very, very nice!

Please pass the whipped cream!
The 10 inch pan leaves enough room to do this and it's pretty simple. The sticky top keeps it all in place when you flip it although I'd have to admit to using a non-stick pan.
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Old 07-03-2013, 09:38 PM   #15
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I bought the fixing for the pineapple upside down cake yesterday. But today I made a 12" Eagle Brand Cheesecake for my grandson. It weighed five pounds. I had ordered a 9" spring form pan. It was made in Germany and has a glass bottom. The box said it was a 10" pan. But when I measured it after it was baked, it was 11.75" I had intended to take a picture of it, but Spike has been working on my computer most of the day. and then my G'son came to pick it up. He said he was going to save it for the family BBQ tomorrow. But I know him. There will be a slice or two missing by then. I am one of the few in this world that doesn't like cheesecake.

I love the way you cut the rings in half for the cake. I am not sure about the nuts. I do love pecans, but can't eat them. At least in the state where they have to be chewed. I am going to steal the half rings décor from you. It is very different and everyone gets some. I printed out the first picture. I also don't like anything pineapple. So I won't be eating any of that when I make it.

For the cheesecake, I had four Oreo cookies left over that I use for the crust. I gave them to Spike to take home. I went out into the kitchen to get myself a small glass of cold milk to drink. I came back into the room and the cookies were gone. He also took my glass of milk.
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Old 07-04-2013, 07:53 AM   #16
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I know what I'm taking to our next church pot luck. And my legend will grow (not that I need my head any bigger than it already is). Don't worry though; I'll give you full credit for the recipe and layout. This cake looks amazing. Great job! this smily represents you - .

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Old 07-05-2013, 12:36 PM   #17
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Janet, I have a question. The recipe states to pour the caramel syrup in the bottom of the cake pan and then place the pineapple. Can I wait a few minutes until it cools down a bit before placing the pineapple? Caramel can give a nasty burn if given the chance. And I know I will be the one to do it. Any suggestions?
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Old 07-05-2013, 01:59 PM   #18
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No - the caramel sets up very quickly and gets hard - it won't pour unless it's hot. I made the cake in a 10 inch nonstick skillet with straight sides and actually made the caramel in the pan, added the fruit and then the cake batter on top, bypassing the need to pour the caramel from one pan into another. I think that a well seasoned cast iron pan would do pretty well instead.
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Old 07-06-2013, 09:17 AM   #19
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Quote:
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No - the caramel sets up very quickly and gets hard - it won't pour unless it's hot. I made the cake in a 10 inch nonstick skillet with straight sides and actually made the caramel in the pan, added the fruit and then the cake batter on top, bypassing the need to pour the caramel from one pan into another. I think that a well seasoned cast iron pan would do pretty well instead.
Thank you. I don't have a CI, but I make mine in 10" restaurant style sauté pan or a 12" high straight sided non stick, cake pan. I think I will use the cake pan. It will be more impressive. I need to practice making it like yours as my granddaughter wants it for her birthday cake next January. And she will be having her friends over. If she loved the last one I made, she will be bowled over with your version. I think I will use the nut idea as well as the half rings. I was toying with the idea of using a fresh pineapple, but I need the canned juice for the liquid in the cake. As I sit here, my mind is racing. I could still use the fresh and just buy a can of pineapple juice. I need to find a corner and sit while I really think this through. This cake has just got to be spectacular.
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Old 07-06-2013, 12:12 PM   #20
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Quote:
Originally Posted by Addie View Post
Thank you. I don't have a CI, but I make mine in 10" restaurant style sauté pan or a 12" high straight sided non stick, cake pan. I think I will use the cake pan. It will be more impressive. I need to practice making it like yours as my granddaughter wants it for her birthday cake next January. And she will be having her friends over. If she loved the last one I made, she will be bowled over with your version. I think I will use the nut idea as well as the half rings. I was toying with the idea of using a fresh pineapple, but I need the canned juice for the liquid in the cake. As I sit here, my mind is racing. I could still use the fresh and just buy a can of pineapple juice. I need to find a corner and sit while I really think this through. This cake has just got to be spectacular.
This idea could make your cake right over the top. In addition to that beautiful cake from this thread, after removing the cake from the pan, gently slice it through the middle, as you would for a two-layer cake. Slide a flexible, plastic cutting sheet between layers, and move the top layer to the side. On top of the bottom layer, add pineapple Pour hot caramel sauce over the cake, and let it drip down the sides, and soak into the cake. Carefully lift the top layer, and slide the cake back on top. You now have a two layer pineapple upside down cake.

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