Chef's Table

India Red Ale infused Pineapple Upside Down Cake

Using the flavors of a India Red Ale as a flavor enhancer for a updated Craft Beer Cake take on a India Red Ale infused Pineapple Upside Down Cake recipe.

CourseComfort, Dessert
CuisineAmerican, Beer Cuisine, Comfort
Cooking Beer StyleAmerican Amber | Red Ale, American India Pale Ale | IPA
Pairing Beer StyleAmerican Amber | Red Ale, American India Pale Ale | IPA
SeasonalEaster, Fall Seasonal, Spring Seasonal, Summer Seasonal
Food SectionCake, Dairy
Cooking MethodBaking with Beer
BreweryNinkasi Brewing Co.
KeywordCooking with Beer

Servings	Prep Time
8pieces	20minute

Cook Time	Passive Time
45 – 55minute	1hour

Servings	Prep Time
8pieces	20minute

Cook Time	Passive Time
45 – 55minute	1hour

Ingredients

Caramel Topping Ingredients:

1/2cup butter, unsaltedpreferably European style
1 1/2cup sugar, light brown
9ring pineapple, canned, sliced, 20 ozin 100% pineapple juice, drained
9each cherries, driedsoaked in a Quadruple Ale, recipe here

Cake Batter | Dry Ingredients:

3cup flour, all-purpose
4teaspoon baking powder
1/2teaspoon salt, kosher

Cake Batter | Wet ingredients:

1cup butter, unsaltedpreferably European style, at room temperature
1cup sugar, organic
1cup sugar, coconut, Blond
4each eggs, extra largeat room temperature
1cup American Amber | Red Alesuch as Ninkasi Brewing Co. Dawn of the Red
9ring pineapple, canned, sliced, 20 ozin 100% pineapple juice, drained

Spiced Sugar Ingredients:

2tablespoon sugar in the rawor turbinado sugar
1/4teaspoon cinnamon, Ceylon, ground
1/4teaspoon mace, ground
1pinch cardamon, ground
1pinch allspice, ground
1pinch salt, kosher
or
3tablespoon Vanilla Spiced Sugaravailable at Savory Spice Co.

Chantilly Cream Ingredients:

1cup cream, heavy or whippingpreferably organic and not ultra pastrized
1tablespoon sugar, organic
1teaspoon vanilla extract, Bourbon based
1teaspoon dried milk powderoptional, see note below.

Instructions

Preheat the oven to 350°F/177°C.

Caramel Topping Directions | Cast Iron Skillet:

The choice of a cake pan verses a cast iron skillet will change how the finished cake tastes and how the caramel topping darkens. I prefer using a cast iron skillet (10″) as it is thicker, which will hold the heat more evenly and not create hot spots that can burn the caramel topping, creating unwanted burnt bitterness in the final cake. Getting the right degree of caramel is key to this cakes success. If the caramel is too blonde, it’s even sweeter. The cast iron skillet has a dark color which also helps with the browning of the caramel topping.
Place the clean cast iron skillet over medium high heat and add the stick of butter. Let the butter melt and just start to bubble, then add the light brown sugar. Using a fork, swirl the sugar into the butter, making a paste. Turn off the heat and level out the sugar mixture across the surface of the skillet. 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.

Caramel Topping Directions | Cake Pan:

If using a regular 10 inch cake pan, to make the caramel topping, place the stick of butter into the cake 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 cake 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 9 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. Allow the cake to cool before serving. Cut the Pineapple Upside Down Cake into 8 – 12 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

Pineapple Upside Down Cake Recipe Variations:

This recipe can be doubled to fill a 1/2 hotel pan for feeding a larger crowd.
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.

Pineapple-Upside-Down-Cake---Sean-Z-Paxton-(1-of-1) Peach-Upside-Down-Cake---Sean-Z-Paxton-(1-of-1)