Tag Archives: Cherries

Pineapple Upside Down Cupcakes

Are you still a fan of The Great British Baking Show?  I am, very much so.

The new season  (Season 8) is on Netflix here in the USA which is Season 11 in the UK.  Due to the pandemic, the bakers remained in a “bubble” instead of returning home between weekends of filming.  Also, co-host Sandi Tosvig has been replaced by British comedian Matt Lucas.  For more information and a review of the current season, check out this USA Today article.

The first technical bake of this series is a Paul Hollywood recipe for Pineapple Upside Down Cake baked in mini cake molds.  As usual, for the technical challenge, it seems the bakers are given very few instructions and baking times.

There was a little bit of drama during this technical challenge.  When the bakers are taking their cakes to the table for judging, Sura accidentally swats Dave’s cake off his plate onto the floor.  Fortunately, one of Dave’s cakes survived and he was judged on that cake.

Here is Paul Hollywoods’ recipe for Pineapple Upside Down Cakes.  To make the recipe, one must make a caramel syrup, prep a whole pineapple, make a sponge cake, whip cream, and prepare an optional custard.

As you can see, it is a complicated recipe plus there is a possibility that the cakes will stick to the baking pans (as some of the bakers discovered).

The recipe in this post uses jumbo size muffin or cupcake pans.  I had 2 Wilton jumbo sized muffin pans that I bought from Amazon a few years back for about $13.  I sprayed the pans with nonstick cooking spray and didn’t have any problems with the cupcakes sticking to the pans.

The recipe that I made for this post is very easy and delicious.  It uses a boxed cake mix and canned sliced pineapples and the juice from the pineapples.

This recipe bakes individual servings, making it easier to share with family and friends.  These are absolutely delicious served warm after they are removed from the muffin pans.

Pineapple Upside Down Cupcakes

  • Servings: 12
  • Difficulty: easy
  • Print

1/4 cup unsalted butter, melted
3/4 cup packed light brown sugar
3 cans (8 oz each) pineapple slices in juice, drained (reserving juice)
12 maraschino cherries
1 box yellow cake mix, 15.25 oz size
1 cup pineapple juice (from cans of pineapple)
1/2 cup vegetable oil
3 eggs

Preheat the oven to 350°F.

Spray the muffin pans with non-stick cooking spray.

Place 1 teaspoon melted butter in each of the 12 jumbo muffin cups.  Add 1 tablespoon light brown sugar to each of the muffin cups.  Place 1 pineapple slice in each cup; place 1 cherry in center of each pineapple slice.

In a large bowl, beat the cake mix, 1 cup reserved pineapple juice, the oil, and eggs with an electric mixer on low speed until moistened; beat 2 minutes on high speed.  Divide the batter evenly among the muffin cups, filling each muffin cup 3/4 of the way full.

Bake in the preheated oven 20 to 30 minutes or until a toothpick inserted into the center of a cupcake comes out clean.  Cool cakes in the pan 5 to 10 minutes.

Place cookie sheet upside down over each muffin pan, turn cookie sheet and muffin pan over.  Remove pan.  Serve cakes warm.  Refrigerate any leftover cakes in an airtight container.

Notes:
1.  I used a Duncan Hines Classic Yellow Cake Mix, 15.25 oz size.
2.  Recipe is adapted from Betty Crocker and original recipe can be found here.

Be safe everyone.

 

 

Cherry Clafoutis

Local cherry season is here in West Michigan.  I like to get cherries from nearby Robinette’s Orchard.  They have U-pick as well as already picked for convenience.  I’m not sure what happened, but this year their cherry season was very short.  Before I could get there, they posted on Facebook that cherries were already gone.

Luckily, there are a lot of orchards around Grand Rapids.  I had no problem finding sweet cherries at my local farmers market, Fulton Street Farmers Market.

I usually make a Cherry Clafoutis every year once the sweet cherries are available.  Cherry Clafoutis is kind of a custard but with a firm consistency that will support the cherries.  The cherries raise to the top as the clafoutis bakes.

A clafoutis is a classic French dessert but at the same time a rustic one.  It is also quick and easy to make.  The dessert originated from Limousin in the southern region of France. I have tweaked a lot of different recipes to come up with a version that I prefer.

A traditional Limousin clafoutis will likely contain the cherry pits which give a subtle almond flavor.  However, I recommend removing the pits from the cherries and using almond flavoring in the batter.

I bought a cherry pitter from Amazon a few years ago.  It is made by Prepworks by Progressive and sells for about $12.  It only pits 4 large cherries at a time but does a really good job of removing the pits.

Not everyone in the family cares for this dessert.  However, I look forward to making it every year as soon as the local sweet cherries are available.  The aroma when it is baking in the oven, reminds me of the time I lived in France.

Cherry Clafoutis

  • Servings: 6
  • Difficulty: easy
  • Print

2-3 cups sweet cherries, whole, pitted
1 cup all-purpose flour
1/3 cup granulated sugar
1/8 teaspoon salt
4 eggs
3/4 cup milk
2 tablespoons unsalted butter, melted
1 tablespoon kirsch (optional)
1 teaspoon almond extract

Preheat the oven to 350 degrees F.

Butter a 9 inch *springform pan or baking dish (cake or pie dish).  Sprinkle with sugar.  Arrange the whole pitted cherries in the prepared pan and set aside.

In the bowl of a stand mixer (with the whisk attached) combine the flour, sugar, salt, eggs, milk, melted butter, kirsch, and almond extract.  Beat until smooth.  The batter will be thin.  Pour the batter over the cherries in the prepared pan.  Bake for approximately 30-45 minutes or until the Clafoutis is puffed and brown and a toothpick in the center comes out clean.

Let cool for about 10 minutes and serve warm.  If desired, sprinkle the top with powdered sugar.  Also good with whipped cream.  

Notes:
1.  Best served warm.  Leftovers can be stored in the refrigerator and warmed up in the microwave.
2.  *If using a springform pan, be sure that it is leakproof.
3.  Clafoutis is also spelled clafouti.

 

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