Chocolate-Stout Upside-Down Pineapple Cake Recipe Recipe

Name: Chocolate-Stout Upside-Down Pineapple Cake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: :; 1 stick (4 ounces) unsalted butter, melted; 1 cup (about 7 ounces) packed dark brown sugar; 1 large pineapple, peeled and cored or 1 pound fresh pineapple spears; :; 2 cups chocolate stout or regular stout; 2 sticks (8 ounces) unsalted butter; 1/3 cup natural cocoa powder; 2 cups (about 10 ounces) all-purpose flour; 2 cups (about 14 ounces) packed dark brown sugar; 1 teaspoon baking powder; 1 teaspoon salt; 1 teaspoon baking soda; 1/2 cup buttermilk, at room temperature; 3 large eggs, at room temperature, lightly beaten; 2 teaspoons pure vanilla extract

Servings: persons

:
1 stick (4 ounces) unsalted butter, melted
1 cup (about 7 ounces) packed dark brown sugar
1 large pineapple, peeled and cored or 1 pound fresh pineapple spears
:
2 cups chocolate stout or regular stout
2 sticks (8 ounces) unsalted butter
1/3 cup natural cocoa powder
2 cups (about 10 ounces) all-purpose flour
2 cups (about 14 ounces) packed dark brown sugar
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon baking soda
1/2 cup buttermilk, at room temperature
3 large eggs, at room temperature, lightly beaten
2 teaspoons pure vanilla extract

1
Adjust oven rack to middle position and preheat oven to 350u00b0F. Trim pineapple into 18 spears, 4- by 1/2-inches. If using fresh pineapple spears, trim them to approximately that size.
2
Pour melted butter into a 13- by 9-inch baking pan tilting to distribute evenly. With pastry brush, grease sides of pan with some of the butter. Sprinkle butter evenly with brown sugar, then, arrange pineapple spears in 2 parallel rows.
3
Bring stout to boil in small saucepan over medium-high heat, stirring occasionally to prevent bubbling over. Cook until reduced to 1 cup, 10 to 12 minutes. Reduce heat to medium and stir in butter and cocoa powder. Cook, stirring, until mixture is homogenous.
4
Whisk flour, brown sugar, baking powder, and salt together in large bowl. Whisk stout mixture into flour mixture.
5
Stir baking soda into buttermilk until completely dissolved and whisk into batter. Whisk in eggs and vanilla. Scrape batter into prepared pan, spreading evenly over pineapple. Bake until tester inserted in center of cake comes out clean, about 35 to 45 minutes.
6
Transfer cake to cooling rack and cool 10 minutes, then, invert directly onto rack and cool to room temperature, about 1 hour. Serve.

2456

kcal

Calories

138

Fat

289

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: :, 1 stick (4 ounces) unsalted butter, melted, 1 cup (about 7 ounces) packed dark brown sugar, 1 large pineapple, peeled and cored or 1 pound fresh pineapple spears, and more.

Yes, Chocolate-Stout Upside-Down Pineapple Cake Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate-Stout Upside-Down Pineapple Cake Recipe

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