Wednesday, January 12, 2011

Maui Gold Pineapple Upside Down Cake 
With Dark Rum Sauce

  • 1 tbsp. unsalted butter
  • 1 cup granulated sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 cup all purpose flour
  • 1 pinch salt
  • 1/2 tsp. baking soda
  • 1/2 cup sour cream
  • 1/2 cup of diced pineapple (cooked with a
  • dash of cinnamon, brown sugar and butter)
  • 2 tbsp. coconut flakes (toasted)
  • Dark Rum Sauce
  • Macadamia Nut Ice Cream 

Using a mixer – cream butter and sugar together. Mix dry ingredients in a separate bowl
Add egg into wet mixture then add in dry ingredients, mix at low speed.. Fold in sour cream to the mix and reserve. Place sliced pineapple in a 4 oz. Non-stick loaf pan and spread soft butter inside. Pour batter into about half of the pan and tap the side of the pan to make the batter even. Bake for at least 20 minutes in pre heated oven at 300 degrees

Dark Rum Sauce:
  • 1 tbsp. unsalted butter
  • 1 tbsp. granulated sugar
  • 1tsp. brown sugar
  • Dash of cinnamon
  • 2 tbsp. corn syrup
  • 2 tbsp. Dark rum
  • 1/2 cup heavy whipping cream

In a pot – place butter, sugar, corn syrup, cinnamon and bring to a boil
Add rum – flame to burn off alcohol
Slowly whisk in cream, keep warm and reserve

To Plate:
Place upside down cake in the center of the place and glaze with the sauce over the top. Place Macadamia Nut Ice Cream on the cake and sprinkle with toasted coconut flakes

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