Coconut Ginger Pineapple Upside Down Cake
From cook's illustrated, september 2004. a 9-inch cake pan with sides that are at least 2 inches high is recommended. For a cake with a light tender crumb, it is important to cream the butter and sugar well and to have the eggs at room temperature.
Steps
Lightly spray 9-inch round , 2-inch deep cake pan with nonstick cooking spray.
Set aside.
Pineapple topping:.
Combine pineapple , brown sugar , and ginger in 10-inch skillet.
Cook over medium heat , stirring occasionally during first 5 minutes , until pineapple is translucent and has light brown hue , 15 to 18 minutes.
Empty fruit and juices into mesh strainer or colander set over medium bowl.
Return juices to skillet , leaving pineapple in strainer.
Simmer juices over medium heat until thickened , beginning to darken , and mixture forms large bubbles , 6 to 8 minutes , adding any more juices released by fruit to skillet after about 4 minutes.
Off heat , whisk in butter and vanilla.
Pour caramel mixture into prepared cake pan.
Set aside while preparing cake.
Cake:.
Adjust oven rack to lower-middle position and heat oven to 350 degrees.
Whisk flour , baking powder , and salt in medium bowl.
Set aside.
In bowl of standing mixer fitted with flat beater , cream butter , su.
Ingredients
fresh pineapple, light brown sugar, fresh ginger, unsalted butter, vanilla extract, unbleached all-purpose flour, baking powder, table salt, granulated sugar, sweetened flaked coconut, eggs, egg white, coconut milk