Pineapple Upside-Down Gingerbread Cake

Pineapple Upside-Down Gingerbread Cake
Photo by Noel Barnhurst

Ingredients

  • ¾ teaspoon salt
  • ¾ cup mild-flavored (light) molasses
  • ½ cup golden brown sugar
  • 1 cup whipping cream
  • ¼ cup unsalted butter
  • 2/3 cup golden brown sugar
  • 2 20-ounce cans pineapple chunks in heavy syrup
  • + 12 more ingredients
    • 2 cups all purpose flour
    • ½ teaspoon ground nutmeg
    • 1 teaspoon baking soda
    • 1 ½ teaspoons ground ginger
    • 1 teaspoon ground cinnamon
    • ½ cup unsalted butter
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • ¾ cup whole milk
    • 2 tablespoons crystallized ginger
    • 1 tablespoon unsweetened cocoa powder
    • ½ teaspoon ground cloves

Preheat oven to 350°F. Melt 1/4 cup butter in 10-inch-diameter cast-iron skillet or other heavy ovenproof skillet (preferably nonstick) over medium heat. Add 2/3 cup brown sugar and stir until mixture begins to form thick mass, about 4 minutes. Continue cooking, without stirring, until butter mix...

View full recipe at Epicurious

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