This recipe for the upside-down pineapple rum caramel cake sitting in a decadent rum caramel pool is a guaranteed crowd-pleaser. Martha made this recipe on episode 710 of “Martha Bakes”. With a yield of 6, the ingredients for the rum caramel sauce include 3/4 cup of sugar, 1/4 cup of hot water, 1 cup of heavy cream, 2 tablespoons of dark rum, 1 teaspoon of pure vanilla extract, and 1 tablespoon of cold unsalted butter. For the cake, you will need 1 cup (2 sticks) plus 2 tablespoons of unsalted butter, at room temperature, plus more for the pans, 1/2 cup packed dark brown sugar, kosher salt, six 1/4-inch-thick fresh pineapple slices, 1 cup of sugar, 1 vanilla bean, scraped, 2 large eggs, 1 3/4 cups cake flour (not self-rising), 1 3/4 teaspoons baking powder, and 2/3 cup whole milk.
To make the rum caramel sauce, mix the sugar and hot water in a heavy-bottomed saucepan and cook over high heat until the sugar dissolves, about 1 minute. Continue cooking, occasionally swirling the pan but never stirring the sugar mixture, until the mixture thickens and turns a deep amber color, 5 to 8 minutes. Remove the pan from the heat and immediately add the heavy cream (be careful – the mixture will splatter). Return the pan to the heat and reduce the heat to medium. Cook until the sauce is thick and creamy, stirring occasionally to help incorporate the cream, about 5 minutes. Remove the pan from the heat, stir in the rum, vanilla, and butter. Serve warm.
To make the cake, preheat the oven to 350 degrees. Generously butter six 10-ounce (3 1/2-inch-by-2 1/2-inch) small molds and place on a rimmed baking sheet. In a small saucepan, melt 8 tablespoons of butter. Add the brown sugar and a pinch of salt and cook, stirring, until the sugar has melted and the mixture is smooth, about 3 minutes. Divide the caramel mixture evenly among the molds. Using a 3 1/2-inch round cutter, cut the pineapple slices to fit into the bottoms of each mold. Use a small round cutter to remove the core from the pineapple
27.04.2023 @ 01:40
This recipe for the upside-down pineapple rum caramel cake sitting in a decadent rum caramel pool is a guaranteed crowd-pleaser. Martha made this recipe on episode 710 of “Martha Bakes”. With a yield of 6, the ingredients for the rum caramel sauce include 3/4 cup of sugar, 1/4 cup of hot water, 1 cup of heavy cream, 2 tablespoons of dark rum, 1 teaspoon of pure vanilla extract, and 1 tablespoon of cold unsalted butter. For the cake, you will need 1 cup (2 sticks) plus 2 tablespoons of unsalted butter, at room temperature, plus more for the pans, 1/2 cup packed dark brown sugar, kosher salt, six 1/4-inch-thick fresh pineapple slices, 1 cup of sugar, 1 vanilla bean, scraped, 2 large eggs, 1 3/4 cups cake flour (not self-rising), 1 3/4 teaspoons baking powder, and 2/3 cup whole milk.
To make the rum caramel sauce, mix the sugar and hot water in a heavy-bottomed saucepan and cook over high heat until the sugar dissolves, about 1 minute. Continue cooking, occasionally swirling the pan but never stirring the sugar mixture, until the mixture thickens and turns a deep amber color, 5 to 8 minutes. Remove the pan from the heat and immediately add the heavy cream (be careful – the mixture will splatter). Return the pan to the heat and reduce the heat to medium. Cook until the sauce is thick and creamy, stirring occasionally to help incorporate the cream, about 5 minutes. Remove the pan from the heat, stir in the rum, vanilla, and butter. Serve warm.
To make the cake, preheat the oven to 350 degrees. Generously butter six 10-ounce (3 1/2-inch-by-2 1/2-inch) small molds and place on a rimmed baking sheet. In a small saucepan, melt 8 tablespoons of butter. Add the brown sugar and a pinch of salt and cook, stirring, until the sugar has melted and the mixture is smooth, about 3 minutes. Divide the caramel mixture evenly among the molds. Using a 3 1/2-inch round cutter, cut the pineapple slices to fit into the bottoms of each mold. Use a small round cutter to remove the core from the pineapple