As soon as I made this caramel mixture and poured it into a cake pan, I thought to myself "there is no way anything is coming out of this pan upside down..."
Lo and behold, I was wrong. It came out perfectly from my lightly greased, disposable 9-inch cake pan. My cake may not be as pretty as hers, but this recipe was sort of proof for me that the smitten kitchen doesn't lie. This is my variation, which went over very well on a recent "ladies night in."
Ingredients:
For the topping:
1/3 small-medium pineapple, peeled, cored and sliced thin
3/4 stick unsalted butter
3/4 cup brown sugar
Batter:
1 cup all-purpose flour
1/2 cup whole wheat flour, for health's sake!
2 teaspoons baking powder
1 teaspoon ground dry ginger
1/4 teaspoon salt
3/4 stick unsalted butter, softened
1 cup sugar
2 large eggs
1 teaspoon vanilla
1 tablespoon brandy
1/2 cup orange juice
2 tablespoons brandy for sprinkling over cake
To make my version of this cake, please just follow the original excellent directions, while adding the ginger to the dry ingredients before mixing. Also, use a cheap disposable cake pan and make your caramel in a old pot while almost ruining your spoon and slightly burning your tongue (seriously, be careful when making the caramel).
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