India Red Ale infused Pineapple Upside Down Cake for a Crowd
When I first tasted Ninkasi Brewing Co. Dawn of the Red (India Red Ale), I was blown away by the hop bouquet of this brew. Galena, Millennium, Ahtanum, El Dorado, Mosaic hops all combine to create a heavy tropical nose, with an ambrosia fruit essence that flood the senses. The more I let my mind run with recipe ideas, the sweetness of the classic pineapple upside down cake bubbled to the top as a compliment to this hoppy beer that also contains a caramely malt back-bone. The sweetness needs balance, hence introducing a hop IBU bitter balance. The base cake for this recipe is a simple cake. Adding the India Red Ale to the batter will give balance to the caramelized pineapple that is a traditional and essential component of this dessert. Combining the sweetness of the caramelized pineapple, the Dawn of the Red (India Red Ale)becomes a highlighted flavor element in this version of a Pineapple Upside Down Cake. Finally, to further cut the sweet from the cake/caramelized topping and acid of the pineapple, fat from the Chantilly whipped cream topping round out the palate of this classic dessert.
Typically, cooking with IPA’s is tricky and not something I usually do because of its strong hop component and the result bitter flavors when reduced as a food ingredient. However, in this case, baking the flavor of the beer into the cake batter is much gentler process that does not leave a concentrated hop oil in the final product.
This recipe yields a 1/2 hotel pan, feeding 16 – 20 people.
Using the flavors of a India Red Ale as a flavor enhancer for a updated Craft Beer Cake take on a Pineapple Upside Down Cake recipe.
| Servings | Prep Time |
| 16 pieces | 20 minute |
| Cook Time | Passive Time |
| 45 - 55 minute | 1 hour |
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Using the flavors of a India Red Ale as a flavor enhancer for a updated Craft Beer Cake take on a Pineapple Upside Down Cake recipe.
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Ingredients
Caramel Topping Ingredients:
- 1 cup butter, unsalted preferably European style
- 3 cup sugar, light brown
- 12 ring pineapple, canned, sliced in 100% pineapple juice, drained, a #10 can
- 12 each cherries, dried soaked in a Quadruple Ale, recipe here
Cake Batter | Dry Ingredients:
- 6 cup flour, all-purpose
- 2 tablespoon baking powder
- 1 teaspoon salt, kosher
Cake Batter | Wet ingredients:
- 2 cup butter, unsalted preferably European style, at room temperature
- 2 cup sugar, organic
- 2 cup sugar, coconut, Blond
- 8 each eggs, extra large at room temperature
- 2 cup American Amber | Red Ale such as Ninkasi Brewing Co. Dawn of the Red
- 12 ring pineapple, canned, sliced, 20 oz in 100% pineapple juice, drained
Spiced Sugar Ingredients:
- 1/4 cup sugar in the raw or turbinado sugar
- 1/2 teaspoon cinnamon, Ceylon, ground
- 1/2 teaspoon mace, ground
- 1/4 teaspoon cardamon, ground
- 1/4 teaspoon allspice, ground
- 1/4 teaspoon salt, kosher
- or
- 6 tablespoon Vanilla Spiced Sugar available at Savory Spice Co.
Chantilly Cream Ingredients:
- 3 cup cream, heavy or whipping preferably organic and not ultra pastrized
- 3 tablespoon sugar, organic
- 1 tablespoon vanilla extract, Bourbon based
- 1 tablespoon dried milk powder optional, see note below.
Servings: pieces
Units:
Instructions
- Preheat the oven to 350°F | 177°C.
Caramel Topping Directions | Cake Pan:
- Using a 1/2 hotel pan (or disposable tray), place the butter into the pan and place it into the oven, letting the pan heat up, and melting the butter. Once the butter is melted, remove it from the oven. Carefully swirl the pan, tilting it, to allow the melted butter to coat the sides of the pan. . Then add the light brown sugar to the melted butter. Using a fork, swirl the sugar into the butter, making a paste. Arrange the pineapple rings over the sugar mixture, creating a pattern, making sure the edges are touching, but not overlapping. Place a Quadruple soaked Dried Cherry into the center of each pineapple ring and set the pan aside while the cake batter is being assembled.
Cake Batter Directions:
- In a bowl, add the flour, baking powder and salt (Dry Ingredients). Using a whisk, combine the ingredients together for 30 seconds. Set aside.
- In the bowl of an electric mixer, add the room temperature butter, sugar and coconut sugar (lower glycemic, complementing the pineapple | tropical flavors of the beer). Use the mixer with a paddle attachment (preferably one with a built in scraper like the KitchenAid® Flex Edge Beater). Slowly turn the mixer to low, then medium speed, allowing the butter and sugar to cream together. Let this beat for 2 - 3 minutes, scraping down the sides of the bowl if you don't have the paddle attachment, or until the butter is light and fluffy. With the motor running on medium, add one egg at a time, letting beat until the egg is fully incorporated into the butter | Sugar mixture, about 30 seconds. Repeat until all the eggs are incorporated.
- Turn off the mixer and add the Dry Ingredients to the mixer bowl. Add in the Dawn of the Red and turn the mixer to its lowest speed setting, letting mix just until the ingredients incorporate, making a uniform batter, without streaks of flour | butter.
- The batter will be thicker in consistency: Spoon | Scoop out the cake batter over the pineapple ring covered pan | skillet. Create an even layer of cake batter, spreading out with a spatula if needed, lightly pressing the batter into the corners of the pan and evenly over the pineapple.
- Next, take the additional 12 rings of pineapple and re-create the same pattern as below on the top of cake batter, lightly placing them on top of the cake.
Spiced Sugar Directions:
- In a small bowl or jar, mix together the Spiced Sugar Ingredients (sugar in the raw, cinnamon, mace, cardamon, allspice and salt). Sprinkle this Spiced Sugar evenly over the pineapple rings and cake batter surface. This will caramelize on the top of the cake as it bakes, while the cake will rise through and around the pineapple rings. There is a similar commercial version of this Spiced Sugar available at Savory Spice Co.
Baking Directions:
- Place the pan | skillet into the center of the oven and bake until the cake registers an internal cake temperature is 200°F | 93°C. This will take between 45 - 55 minutes. Remove the cake from the oven and allow to cool 20 - 30 minutes. While the bottom of the cake is still warm, place a large cake platter | plate on top of the cake, upside down. Using a towel, wrap it around the cake pan |skillet. Holding the platter | plate against the pan | skillet and invert over, flipping the cake over, upside down. Let the cake sit until the cake falls onto the plate and remove the pan.
Serving Directions:
- Allow the cake to cool at least 30 minutes before serving. This cake can be served warm or at room temperature. Cut the Pineapple Upside Down Cake into 16 - 20 equal slices and serve with the Chantilly Cream.
Chantilly Cream Directions:
- In a cold metal bowl, add the cream, sugar and Bourbon based vanilla extract. Using a whisk, beat the cream until it forms a soft peak. Set aside, keeping cold until ready to use. If you are not using the Chantilly Cream right away, a good trick is to add a teaspoon of dried milk powder to the heavy cream, before you whip it. This will thicken the cream and prevent it from separating, collecting a watery solution below the whipping cream.
Recipe Notes
Recipe Variations:
- Peaches can be substituted for the pineapple, creating a Peach Upside Down Cake.
- An alternate to the Chantilly Cream, is to serve the cake a la mode and with a scoop of vanilla bean ice cream.
Other Cake Recipes:
Bourbon Barrel-Aged Imperial Stout Gingerbread Cake
Chocolate Irish Stout Cake
Christmas Pudding With Russian Imperial Stout Soaked Dried Fruit & Hard Sauce
Coffee Milk Stout Custard Cake
Gingerbread Oatmeal Stout Coffeecake
Gugelhupf Bierkuchen (German Beer Cake)
India Red Ale infused Pineapple Upside Down Cake
India Red Ale infused Pineapple Upside Down Cake for a Crowd
Irish Layered Cake
Malted Barley Sponge Cake
Peach Upside Down Cake with Sierra Nevada Kellerweis
Sour Cream Pound Cake Recipe
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