Macadamia Nut Pineapple Up-Side Down Cake
Makes 1 (9-inch) cake; serves 9 to 10. Recipe is by Erin Swanson, pastry chef, Restaurant R’evolution, New Orleans. The cake was the silver-medal winner in the Desserts category at the 2014 New Orleans Wine & Food Experience.
11/4 cup plus 2 tbls. cake flour, sifted
1/4 tsp. kosher salt
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 cup macadamia nuts, toasted and cooled
1 cup plus 2 tbls. granulated sugar
3/4 cup unsalted butter, room temperature
3 each large whole eggs
1 tsp. vanilla extract
1/4 cup sour cream
1/2 pineapple, cored and sliced
4 1/2 tbls. melted butter (2.25 ozs.)
1/2 lb. (2 cups) brown sugar
1. Preheat oven to 350 degrees.
2. Sift the cake flour, salt, baking powder and baking soda together.
3. In a food processor, pulse the macadamia nuts and sugar until roughly chopped.
4. Cream the butter until light and fluffy, about 5 minutes. Add the sugar and nut mixture. Add eggs one at a time. Add the vanilla extract; scrape the sides of the bowl.
5. Then, alternate the dry ingredients with the sour cream, starting with the dry ingredients. Mix until well combined.
6. Prepare the butter topping by mixing the melted butter with the brown sugar.
7. Prepare the cake pan by spraying with nonstick vegetable spray. Lay thin layer of the butter topping down inside the pan. Arrange the sliced pineapple in the bottom of the cake pan. Pour the cake batter over the pineapple slices. Bake for 15 minutes then rotate the pan. Bake for another 10-15 minutes or until the top is golden brown. Let cool inside the pan.
8. Use a knife to loosen the cake from the pan. Invert the cake on a dinner plate and remove the pan. Serve room temperature.
Note: The restaurant serves the cake slices with a butterscotch macadamia nut sauce.