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Michele's Tropical Dream Upside-Down Cake
1 cup (packed) brown sugar
1 tablespoon Galliano liqueur
2 tablespoons dark rum
1/2 cup (or more) toasted sliced almonds
4 large ripe bananas, peeled, sliced diagonally
An 8-ounce can crushed pineapple, well drained (reserve juice)
2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
1 1/2 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup liquid*
Accompaniment: Rum Cream
1/2 cup whipping cream
1 tablespoon rum
2 teaspoons confectioners’ sugar
* In a measuring cup, combine the reserved pineapple juice and puréed
Add Galliano and rum to make 3/4 cup liquid.
6 tablespoons butter in a large cast iron skillet. Stir in the brown sugar.
Cook over medium heat until butter is melted and mixture is combined well.
Stir in the Galliano and rum. Continue cooking and stirring until combined
well. Sprinkle this mixture generously with toasted sliced almonds. Top the
almonds with the sliced bananas, placing the slices in concentric circles.
Top this with the well-drained crushed pineapple.
the cake: In a medium bowl, combine the flour, baking powder, cinnamon and
salt, whisking to blend. In another medium bowl, beat the butter and sugar
until creamy. Add the eggs and vanilla; beat until light and fluffy. Beat in
flour mixture alternately with the liquid in 3 additions.
Spoon the batter over the fruit. Bake until tester inserted into center of
cake comes out clean, about 55 minutes. Cool on a wire rack for 5 minutes. Loosen the
sides of the cake by running a knife between the cake and the skillet.
Carefully invert the cake onto a serving plate. Serve warm with the Rum
Cream: Beat together whipping cream, rum, and the 2 teaspoons confectioners’
sugar just until soft peaks form. In a word, fabulous!
Classic Pineapple Upside-Down Cake
Upside-Down Cake with
Pineapple Bourbon Ice Cream
Emeril's Peach Upside-Down
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