Macadamia Upside-down Cake

Macadamia Upside-down Cake Recipe with Pineapple and Glace Cherries

Preparation time: 20 minutes | Cooking time: 35 minutes | Servings: 8

Introduction

Macadamia Upside-down Cake is a delicious and unique dessert that combines the rich flavors of macadamia nuts, pineapple, and cherries in a moist and tender cake. This recipe is perfect for special occasions or as a sweet treat for any time of the day.

History

The origins of the Upside-down Cake date back to the early 1900s when it was a popular dessert in American households. The idea of flipping a cake upside down after baking it with fruit and sugar on the bottom was a clever way to create a beautiful and tasty dessert. The addition of macadamia nuts to this classic recipe adds a modern twist and a delightful crunch.

Ingredients

0.75 cup chopped macadamia nuts
8.5 oz (241 g) can of crushed pineapple, drained
6 tbsp butter
0.33 cup packed dark brown sugar
0.25 cup dark corn syrup
2 tsp water
8 glace cherries
1 cup flour
1 tsp baking powder
0.13 tsp salt
2 eggs
0.67 cup sugar
0.5 cup milk
1.5 tsp vanilla

How to prepare

Preheat the oven to 350°F (177°C).
Grease an 8-inch square baking pan.
In a bowl, combine the nuts and pineapple.
Melt the butter in a saucepan.
Remove 2 tbsp of the melted butter and set it aside in a cup.
To the remaining butter in the saucepan, add the brown sugar, corn syrup, and water.
Bring the mixture to a boil and cook for 30 seconds, stirring to dissolve the sugar.
Pour the mixture into the greased baking pan.
Scatter the cherries over the brown sugar mixture.
Sprinkle the nut and pineapple mixture over the top.
On a sheet of wax paper, stir together the flour, baking powder, and salt.
In a separate bowl, beat the eggs until foamy.
Add the sugar to the beaten eggs, beating constantly.
Beat in the flour mixture until well blended.
Add the milk, reserved melted butter, and vanilla to the batter, and beat until blended.
Pour the batter into the prepared pan.
Bake for 35 minutes or until the cake is done.
Run a spatula around the edge of the pan to loosen the cake.
Allow the cake to cool in the pan for 15 minutes.
Invert the cake and remove the pan.
Replace any nuts and cherries that may have fallen off.
Allow the cake to cool for an additional 10 minutes.
Serve the cake warm or let it cool completely before serving.

Variations

Substitute pecans or almonds for the macadamia nuts for a different flavor profile.
Use fresh pineapple instead of canned for a more intense pineapple flavor.
Add a sprinkle of cinnamon or nutmeg to the batter for a warm and spicy twist.

Cooking Tips & Tricks

Make sure to drain the crushed pineapple well to prevent the cake from becoming too soggy.

- Be careful when making the caramel sauce as it can get very hot. Use caution and stir constantly to prevent burning.

- Allow the cake to cool in the pan for the specified time to ensure that it sets properly before flipping it over.

- Serve the cake warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special treat.

Serving Suggestions

Serve Macadamia Upside-down Cake warm with a scoop of vanilla ice cream or a dollop of whipped cream. It can also be enjoyed on its own with a cup of coffee or tea.

Cooking Techniques

Be sure to properly grease the baking pan to prevent the cake from sticking.

- Use a spatula to loosen the cake from the edges of the pan before inverting it.

- Allow the cake to cool slightly before serving to ensure that it sets properly.

Ingredient Substitutions

If you don't have dark corn syrup, you can use light corn syrup or honey as a substitute.

- Any type of nuts can be used in place of macadamia nuts, such as pecans, almonds, or walnuts.

- For a dairy-free version, you can use plant-based butter and milk.

Make Ahead Tips

Macadamia Upside-down Cake can be made ahead of time and stored in an airtight container at room temperature for up to 2 days. It can also be frozen for up to 1 month.

Presentation Ideas

Serve the cake on a decorative platter or cake stand for a beautiful presentation. Garnish with extra cherries or a sprinkle of powdered sugar for an elegant touch.

Pairing Recommendations

Pair Macadamia Upside-down Cake with a glass of dessert wine, such as a late-harvest Riesling or a sweet Moscato. It also pairs well with a cup of hot tea or coffee.

Storage and Reheating Instructions

Store any leftover cake in an airtight container at room temperature for up to 2 days. To reheat, place a slice in the microwave for 20-30 seconds or in a preheated oven at 350°F (177°C) for 5-10 minutes.

Nutrition Information

Calories per serving

Each serving of Macadamia Upside-down Cake contains approximately 300 calories.

Carbohydrates

Each serving of Macadamia Upside-down Cake contains approximately 45 grams of carbohydrates.

Fats

Each serving of Macadamia Upside-down Cake contains approximately 12 grams of fat.

Proteins

Each serving of Macadamia Upside-down Cake contains approximately 3 grams of protein.

Vitamins and minerals

Macadamia nuts are a good source of vitamin B1 (thiamine) and manganese, while pineapple provides vitamin C and manganese. Cherries are rich in antioxidants and vitamin C.

Alergens

This recipe contains nuts (macadamia nuts) and dairy (butter, milk, eggs). It may also contain gluten depending on the type of flour used.

Summary

Macadamia Upside-down Cake is a decadent dessert that is high in carbohydrates and fats, but also provides some protein and essential vitamins and minerals. It should be enjoyed in moderation as part of a balanced diet.

Summary

Macadamia Upside-down Cake is a delightful dessert that combines the flavors of macadamia nuts, pineapple, and cherries in a moist and tender cake. With a rich history and a modern twist, this recipe is sure to impress your family and friends. Enjoy this sweet treat for any occasion and savor every bite of this delicious cake.

How did I get this recipe?

I recall the moment I first laid eyes on this recipe for Macadamia Upside-down Cake. It was a sunny afternoon back in the 1960s, and I was visiting my dear friend Martha, who lived down the street from me. Martha was known for her culinary skills, and she always had a new recipe or two up her sleeve to share with me.

On that particular day, Martha had just returned from a trip to Hawaii, and she was buzzing with excitement about all the new flavors she had discovered. She pulled out a faded recipe card from her kitchen drawer and handed it to me with a gleam in her eye.

"Try this Macadamia Upside-down Cake, dear," she said. "It's a specialty from the islands, and I think you'll love it."

I glanced at the recipe card, which was written in Martha's elegant script, detailing each step with precision. The ingredients were simple enough - flour, sugar, butter, macadamia nuts, and a few others. But it was the combination of flavors that intrigued me - the sweet caramelized pineapple topping paired with the buttery crunch of the macadamia nuts.

I thanked Martha for the recipe and promised to give it a try soon. Little did I know that this humble recipe would become a staple in my own kitchen for years to come.

The first time I made the Macadamia Upside-down Cake, I followed Martha's instructions to the letter. I carefully caramelized the pineapple slices in a cast iron skillet, sprinkled them with chopped macadamia nuts, and poured the rich cake batter over the top. As it baked in the oven, the aroma of toasted nuts and caramel filled my kitchen, and I knew I was in for a treat.

When I pulled the cake out of the oven and flipped it over onto a platter, I was greeted with a sight that made my mouth water. The golden-brown pineapple slices glistened with sticky caramel, and the macadamia nuts added a crunchy texture that was simply irresistible.

I served slices of the Macadamia Upside-down Cake to my family that evening, and their eyes lit up with delight as they took their first bite. The flavors of the tropics danced on their tongues, and they declared it a new favorite.

Over the years, I made the Macadamia Upside-down Cake countless times, tweaking the recipe here and there to suit my taste. Sometimes I added a splash of rum to the caramel sauce for an extra kick, or substituted mango slices for the pineapple for a twist on the original.

I shared the recipe with friends and neighbors, who raved about its deliciousness and begged for more. Every time I made the cake, it brought back memories of that sunny afternoon with Martha, and I felt grateful for her friendship and her generosity in sharing her culinary treasures with me.

Now, as I write down the recipe for Macadamia Upside-down Cake to pass on to the next generation, I can't help but smile at the thought of all the joy and happiness this simple dessert has brought to my life. It's more than just a cake - it's a reminder of the bonds of friendship and the power of sharing a good meal with the ones you love. And for that, I am forever grateful.