Ingredients: |
Ingredients: For the Browned Butter and Caramel:
1¼ cups unsalted macadamia nuts
2 sticks minus 2 tablespoons unsalted butter
1 vanilla bean
1 pineapple
½ cup light brown sugar, firmly packed
¾ cup unsweetened, long-shred coconut
Non-stick cooking spray
For the Cake:
2½ teaspoons baking powder
½ teaspoon kosher salt
¾ cup plus 1 tablespoon unbleached all-purpose flour
¾ cup plus 1 tablespoon plus 1 teaspoon cornmeal
7 tablespoons unsalted butter, chilled and cut in small pieces
1 cup granulated sugar
3 extra-large eggs
6 extra-large egg yolks
¼ cup dried sour cherries
Fresh Whipped Cream, (see recipe), for serving
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Directions: |
Directions:1). Preheat the oven to 325 degrees and adjust the oven racks to the top and bottom positions. Spread the macadamia nuts on a baking sheet, and toast on the top rack in the oven until lightly browned, about 8 to 10 minutes. Remove the pan from the heat and allow the nuts to cool. Using a sharp knife, coarsely chop the macadamia nuts and set aside.
2). In a large saucepan, over medium-high heat, melt the butter. Using a paring knife, split the vanilla bean lengthwise. Use the back of the knife to scrape out the pulp and the seeds of the vanilla bean. Add the scrapings from the vanilla bean plus the vanilla pod itself to the melted butter. Cook the butter until it begins to brown and has a nutty, toasty aroma, about 2 to 3 minutes. The butter must be stirred or swirled to promote even browning; take care that it does not burn. It will bubble somewhat vigorously as it browns. As soon as it subsides, remove the pan from the heat.
3). Spray ten 4-inch non-stick pie molds or 4-ounce disposable aluminum molds with non-stick cooking spray. Using tongs to remove and discard the vanilla bean pod, immediately distribute equal amounts of the batter into the molds. Refrigerate until set, about 30 minutes.
4). Cut away all the rind from the pineapple. Cut the pineapple in half horizontally. Reserve one half for another use. Slice ten ¼-inch-thick rounds from the pineapple. Using an apple corer or paring knife, remove and discard the core from the center of each round. Using a paring knife, or an appropriately sized circular cutter, trim the pineapple rounds to a size that is between ¼- to ½-inch smaller in diameter than the molds.
5). Remove the molds from the refrigerator. Sprinkle about 2 teaspoons of brown sugar in a thin layer on top of the chilled brown butter in each mold to completely cover the brown butter. Sprinkle on about 1 tablespoon of shredded coconut. Place one of the reserved pineapple rounds on top of the coconut in each mold. Fill the center hole, and around the edges of the pineapple with about 2 tablespoons of the reserved macadamia nuts.
6). Increase the oven temperature to 350 degrees. To prepare the cake batter, in a dry, large mixing bowl, stir together the baking powder, kosher salt, flour and cornmeal to combine thoroughly, and set aside. Fill the bowl of an electric mixer with warm water and let stand for 2 to 3 minutes. Empty the warm water from the mixing bowl and wipe it dry with a kitchen towel.
7). In the bowl of an electric mixer fitted with the paddle attachment on low speed, cream the butter. As it starts to soften, increase the speed to medium. Cream the butter until smooth, about 1 to 2 minutes, scraping the sides of the bowl down as needed. Add the granulated sugar and mix until completely combined, about 1 minute.
8). In a small mixing bowl, whisk together the eggs and the egg yolks. Then add them to the butter mixture in small increments, mixing briefly on medium-low speed to incorporate the eggs between each portion. If the batter begins to separate, it may be necessary to add a few tablespoons of the measured flour mixture before all the eggs have been added. The flour will help bind the mixture together.
9). Reduce the speed of the mixer to low. Add half the flour to the butter mixture, mixing just to incorporate, then add the remaining half and mix just until combined, about 1 minute. Remove the mixing bowl from the machine, fold in the dried cherries using a rubber spatula, and set aside.
10). Put a scoop of cake batter over each slice of pineapple, dividing the batter equally among the 10 molds using a long-bladed spatula to spread the batter smoothly and evenly to the sides of the molds. The batter should be no more than ½- to ¾-inch-thick. Take care not to disrupt the layers of nuts and pineapple.
11). If your molds are deeper than ¾-inch-thick, spread the batter to the sides with the back of a spoon. There will not be enough batter to completely fill ten disposable molds.
12). Place the molds on 1 or 2 baking sheets and bake in the oven until lightly springy to the touch and just starting to color, about 15 to 18 minutes, and when a toothpick inserted into the center of the cakes comes out clean, rotating the baking pans on the racks halfway through the baking period to ensure even baking.
13). Remove the baking sheets from the oven and allow the cakes to cool until they can be handled comfortably, about 5 to 10 minutes. To serve, carefully invert each cake into a plate to remove it from the mold. Serve immediately with Fresh Whipped Cream. |
This recipe for Polynesian Pineapple Upside-down Cakes is from