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Old 05-08-2018, 06:03 PM   #11
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Quote:
Originally Posted by GotGarlic View Post
When you turn it out, the bottom becomes the top. The parchment will keep it from sticking.
Yes, but how do you caramelize the sugar and fruit on that parchment paper?

Typically a pineapple upside down cake is melted sugar, butter and pineapple, bubbled a bit to add some color and flavor. Then the cake batter is poured over and baked. Not sure how you would cook on that paper....
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Old 05-08-2018, 06:27 PM   #12
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Yes, but how do you caramelize the sugar and fruit on that parchment paper?

Typically a pineapple upside down cake is melted sugar, butter and pineapple, bubbled a bit to add some color and flavor. Then the cake batter is poured over and baked. Not sure how you would cook on that paper....
No idea. I was just trying to explain what the person who posted it meant. I've never made this cake. But now that you explain it, of course it won't work.
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Old 05-08-2018, 08:28 PM   #13
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As long as the sugar/fruit/butter combination reached the temperature necessary to start the caramelization, I don't think the paper will make a difference.
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Old 05-09-2018, 01:25 AM   #14
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Maybe first flip it onto a broiler safe surface, then pop the pineapple-side-up side under the broiler to caramelize? Just tossing this out there...
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Old 05-09-2018, 10:51 AM   #15
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Originally Posted by GotGarlic View Post
When you turn it out, the bottom becomes the top. The parchment will keep it from sticking.
Yes, that's my concern because the best part of the cake is the caramelized sugar, which the parchment paper will inhibit....

Otherwise you could just bake the cake rightside up

Hot caramel is sticky but will help the cake slide out of the pan. You just need to invert it pretty much right out of the oven.
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Old 05-10-2018, 09:39 AM   #16
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The trouble I have had with parchment paper is that the PAPER sticks to the top of the cake...and is messier to get off than the pan.
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