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La Belle Cuisine - More Cake Recipes

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Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith."


Michele's Tropical Dream Upside-Down Cake




"I feel the end approaching.
Quick, bring me my dessert, coffee and liqueur."
~ Pierette, great-aunt of Anthelme Brillat-Savarin

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Michele's Tropical Dream Upside-Down Cake

6 tablespoons butter
1 cup (packed) brown sugar
1 tablespoon Galliano liqueur
2 tablespoons dark rum
1/2 cup (or more) toasted sliced almonds
4 large ripe bananas, peeled, sliced diagonally
An 8-ounce can crushed pineapple, well drained (reserve juice)

2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt

12 tablespoons (1 1/2 sticks) unsalted butter, room temperature

1 1/2 cups granulated sugar

2 large eggs
1 teaspoon vanilla extract
3/4 cup liquid*

Accompaniment: Rum Cream
1/2 cup whipping cream
1 tablespoon rum
2 teaspoons confectioners’ sugar

* In a measuring cup, combine the reserved pineapple juice and puréed banana.
Add Galliano and rum to make 3/4 cup liquid.

Melt 6 tablespoons butter in a large cast iron skillet. Stir in the brown sugar. Cook over medium heat until butter is melted and mixture is combined well. Stir in the Galliano and rum. Continue cooking and stirring until combined well. Sprinkle this mixture generously with toasted sliced almonds. Top the almonds with the sliced bananas, placing the slices in concentric circles. Top this with the well-drained crushed pineapple.
For the cake:  In a medium bowl, combine the flour, baking powder, cinnamon and salt, whisking to blend. In another medium bowl, beat the butter and sugar until creamy. Add the eggs and vanilla; beat until light and fluffy. Beat in flour mixture alternately with the liquid in 3 additions.
Spoon the batter over the fruit. Bake until tester inserted into center of cake comes out clean, about 55 minutes.
Cool on a wire rack for 5 minutes.  Loosen the sides of the cake by running a knife between the cake and the skillet. Carefully invert the cake onto a serving plate. Serve warm with the Rum Cream: Beat together whipping cream, rum, and the 2 teaspoons confectioners’ sugar just until soft peaks form. In a word, fabulous!

Featured Archive Recipes:
Classic Pineapple Upside-Down Cake
Pineapple-Ginger Upside-Down Cake with
Pineapple Bourbon Ice Cream

Emeril's Peach Upside-Down Cake

Index - Cake Recipe Archives
Recipe Archives Index

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