Comments on: pineapple upside-down cake http://smittenkitchen.com/2007/05/the-sunny-day-yawn/ Thu, 18 Mar 2010 10:52:20 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Susan http://smittenkitchen.com/2007/05/the-sunny-day-yawn/#comment-356164 Susan Fri, 12 Mar 2010 16:24:42 +0000 http://smittenkitchen.com/2007/05/the-sunny-day-yawn#comment-356164 I made this last night minus the additional rum on top of the cake, and it was fantastic! Tastes grown-up, but my 10 yr. old loved it too. I made the "caramel" in a separate pan and poured it into a cake pan, since I don't have a seasoned iron skillet. Turned out beautifully. I live in high altitude, so I reduced the baking soda by 1/4 tsp. Thanks for the recipe! I made this last night minus the additional rum on top of the cake, and it was fantastic! Tastes grown-up, but my 10 yr. old loved it too. I made the “caramel” in a separate pan and poured it into a cake pan, since I don’t have a seasoned iron skillet. Turned out beautifully. I live in high altitude, so I reduced the baking soda by 1/4 tsp. Thanks for the recipe!

]]> By: julia http://smittenkitchen.com/2007/05/the-sunny-day-yawn/#comment-350824 julia Sat, 20 Feb 2010 21:47:11 +0000 http://smittenkitchen.com/2007/05/the-sunny-day-yawn#comment-350824 but im sure it tase AWSOME!!!!! =) but im sure it tase AWSOME!!!!! =)

]]> By: julia http://smittenkitchen.com/2007/05/the-sunny-day-yawn/#comment-350823 julia Sat, 20 Feb 2010 21:44:54 +0000 http://smittenkitchen.com/2007/05/the-sunny-day-yawn#comment-350823 Ahhhh! this looks realy good but we always put cherries in ours. Ahhhh! this looks realy good but we always put cherries in ours.

]]> By: deb http://smittenkitchen.com/2007/05/the-sunny-day-yawn/#comment-348239 deb Wed, 10 Feb 2010 04:17:57 +0000 http://smittenkitchen.com/2007/05/the-sunny-day-yawn#comment-348239 Hi Cristina -- Don't be intimidated by the stove top caramel; this isn't like one for candy making, where the temperature has to be exactly right. It's really about getting the ingredients together into a smooth sauce. As for the Ad Hoc recipe, I can't imagine it being any less than perfect. (I can't wait to pick up that book but am not buying a single new cookbook until I crack the cover of the last 10 I've bought.) It's Thomas Keller, after all. That said, I've made upside down cakes that had you throw everything in the bottom of the pan and promised that they would caramelize in the oven; sometimes they did, sometimes they didn't. There's an extra "security" layer in doing it separately. Hi Cristina — Don’t be intimidated by the stove top caramel; this isn’t like one for candy making, where the temperature has to be exactly right. It’s really about getting the ingredients together into a smooth sauce. As for the Ad Hoc recipe, I can’t imagine it being any less than perfect. (I can’t wait to pick up that book but am not buying a single new cookbook until I crack the cover of the last 10 I’ve bought.) It’s Thomas Keller, after all. That said, I’ve made upside down cakes that had you throw everything in the bottom of the pan and promised that they would caramelize in the oven; sometimes they did, sometimes they didn’t. There’s an extra “security” layer in doing it separately.

]]> By: Cristina http://smittenkitchen.com/2007/05/the-sunny-day-yawn/#comment-348165 Cristina Tue, 09 Feb 2010 22:16:34 +0000 http://smittenkitchen.com/2007/05/the-sunny-day-yawn#comment-348165 Just found this recipe of Pineapple Up side down Cake from Thomas Keller's Ad Hoc at Home cookbook: http://www.seriouseats.com/recipes/2010/02/cook-the-book-pineapple-upside-down-cake.html He uses a "schmear" of vanilla, rum, butter and brown sugar that he puts right in the pan, which is supposed to caramelize in the oven while the cake bakes. Any thoughts on this alternative to stove-top caramel? (which is still a little scary) Just found this recipe of Pineapple Up side down Cake from Thomas Keller’s Ad Hoc at Home cookbook: http://www.seriouseats.com/recipes/2010/02/cook-the-book-pineapple-upside-down-cake.html

He uses a “schmear” of vanilla, rum, butter and brown sugar that he puts right in the pan, which is supposed to caramelize in the oven while the cake bakes. Any thoughts on this alternative to stove-top caramel? (which is still a little scary)

]]> By: Valerie http://smittenkitchen.com/2007/05/the-sunny-day-yawn/#comment-344210 Valerie Sat, 23 Jan 2010 05:34:05 +0000 http://smittenkitchen.com/2007/05/the-sunny-day-yawn#comment-344210 for vegans, I would recommend replacing butter with coconut oil, but I've never made this particular recipe with coconut oil, so I can't be certain. I made this lovely cake for a Hawaiian themed office party, and it was all gone in the blink of an eye. It disappeared so quickly that I didn't even get to taste test it, though I'm pretty sure it came out well, judging from my coworkers' comments. After getting home, I decided to make another one just for myself, and decided to double (no, actually triple) the amount of rum in the cake batter. (It essentially turned into a very delicate rum cake with pineapples on top, which is also delicious) By the way, the first time I made this cake, I didn't realize how much syrup would come out of the pan when the cake was turned over, so I made a huge sticky mess on the kitchen counter. Now I know why you included keeping the plate and skillet firmly pressed together in the instructions. for vegans, I would recommend replacing butter with coconut oil, but I’ve never made this particular recipe with coconut oil, so I can’t be certain.

I made this lovely cake for a Hawaiian themed office party, and it was all gone in the blink of an eye. It disappeared so quickly that I didn’t even get to taste test it, though I’m pretty sure it came out well, judging from my coworkers’ comments.
After getting home, I decided to make another one just for myself, and decided to double (no, actually triple) the amount of rum in the cake batter. (It essentially turned into a very delicate rum cake with pineapples on top, which is also delicious)

By the way, the first time I made this cake, I didn’t realize how much syrup would come out of the pan when the cake was turned over, so I made a huge sticky mess on the kitchen counter. Now I know why you included keeping the plate and skillet firmly pressed together in the instructions.

]]> By: vivian http://smittenkitchen.com/2007/05/the-sunny-day-yawn/#comment-334413 vivian Fri, 27 Nov 2009 16:36:38 +0000 http://smittenkitchen.com/2007/05/the-sunny-day-yawn#comment-334413 Hello again. Just looked at your friend's tutorial on making caramel. Hmm. Very clear now, when I made the PUD cake, I did NOT make caramel... Hello again. Just looked at your friend’s tutorial on making caramel. Hmm. Very clear now, when I made the PUD cake, I did NOT make caramel…

]]> By: vivian http://smittenkitchen.com/2007/05/the-sunny-day-yawn/#comment-334410 vivian Fri, 27 Nov 2009 16:27:49 +0000 http://smittenkitchen.com/2007/05/the-sunny-day-yawn#comment-334410 Hi, I made this cake for Thanksgiving. Turned out pretty well---flavors were good, but no crackly caramel on top at all. Guess I better view that tutorial from your friend David, because I wouldn't even call this *flavor* caramel. When I was making the caramel in the iron skillet, it was like a weird little science experiment; it was very shloopy and rolly-polly,slipping all around the skillet. The cake itself was mostly good, but a little mooshy on top. Also, the pineapple was a little tough; I used fresh, but maybe it was a little too thick here and there. Maybe i just didn't bake it long enough. Sigh. Next time... Thanks for the recipe though! Hi,
I made this cake for Thanksgiving. Turned out pretty well—flavors were good, but no crackly caramel on top at all. Guess I better view that tutorial from your friend David, because I wouldn’t even call this *flavor* caramel. When I was making the caramel in the iron skillet, it was like a weird little science experiment; it was very shloopy and rolly-polly,slipping all around the skillet. The cake itself was mostly good, but a little mooshy on top. Also, the pineapple was a little tough; I used fresh, but maybe it was a little too thick here and there. Maybe i just didn’t bake it long enough. Sigh. Next time… Thanks for the recipe though!

]]> By: Lilah http://smittenkitchen.com/2007/05/the-sunny-day-yawn/#comment-330255 Lilah Fri, 06 Nov 2009 20:27:19 +0000 http://smittenkitchen.com/2007/05/the-sunny-day-yawn#comment-330255 My boyfriend's birthday is coming up and I want to make this cake but I want it to be vegan. Does anyone think this wouldn't come out as well if I used egg replacer instead of eggs (and earth balance instead of butter)??? My boyfriend’s birthday is coming up and I want to make this cake but I want it to be vegan. Does anyone think this wouldn’t come out as well if I used egg replacer instead of eggs (and earth balance instead of butter)???

]]> By: emily http://smittenkitchen.com/2007/05/the-sunny-day-yawn/#comment-323827 emily Mon, 05 Oct 2009 05:06:38 +0000 http://smittenkitchen.com/2007/05/the-sunny-day-yawn#comment-323827 the cake was delicious... but i had a bit of a stomach ache afterwards. so, probably best not to double the butter. the cake was delicious… but i had a bit of a stomach ache afterwards. so, probably best not to double the butter.

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