Pineapple Upside Down Cake Recipe from Sardine Factory in Monterey, California


Recipes from Our Restaurant Chefs

Batter:
4 egg yolks		3/4 cup sour cream
1 tsp. vanilla extract		2 1/4 cups flour
1 1/4 cups sugar		1 tsp. baking powder
1/2 tsp. baking soda		7 oz. butter, unsalted
pinch of salt
Cakes:
1/4 cup brown sugar		1/4 cup butter, unsalted
4 slices pineapple, 1/4" thick		1/2 T. minced ginger
1/4 cup pecans
Preparation:
Batter:
Stir dry ingredients together. Cream butter, sugar and 1/4 of sour cream. Combine remaining sour cream and egg yolks with vanilla. To creamed butter mixture, add 1/3 of sifted dry ingredients and egg yolk mixture; repeat twice.
Cakes:
Lightly grease 4 ring molds (3" x 1 3/4"). Melt butter and ginger together and stir in brown sugar. Dip pineapple in brown sugar mixture. Place in molds. Sprinkle with pecans. Scoop batter on top. Place cakes in baking dish. Bake at 350 degrees for 25-30 min. Unmold and leave at room temperature.