PINEAPPLE GINGER UPSIDE-DOWN CAKE

Gilroy Garlic Festival Champion Ryan Scott shows us his diversity with a mouth-watering dessert. Ryan is a frequent guest on NBC’s Today Show, so go to todayshow.com to check him out!

Yields: 1 8-inch cake

½ cup (1 stick) plus 1 tbsp unsalted butter, plus extra for the pan, at room temperature
2 cup pineapple
1 tbsp ginger
1 tsp sesame oil
1/4 cup brown sugar
1 cup all purpose flour
¾ tsp baking powder
¼ tsp baking soda
¼ tsp kosher salt
1 large egg
2/3 cup granulated sugar
2/3 cup sour cream
1 tsp pure vanilla extract

Procedure

1.) Heat oven to 350° F and butter an 8-inch cake pan.

Melt 1 tbsp pf the butter in a large skillet over medium-high heat. Add the pineapple, ginger, sesame oil, and ¼ cup of brown sugar to cook, tossing, until the sugar dissolves and the juices from the pineapple become syrupy, 3 to 4 minutes. Arrange the pineapple in the cake pan and spoon any pan juices over the top.

In a small bowl, whisk together the flour, baking powder, backing soda, and salt.

With an electric mixer, beat the remaining ½ cup of softened butter and 2/3 cup of granulated sugar until medium soft peaks. Mix in the egg, sour cream, and vanilla. Gradually add the flour mixture, mixing just until incorporated.

Pour the batter over the pineapple and bake until a toothpick inserted in the center comes out clean, 50-55 minutes. Let cool in the pan for 1 hour. Place a large plate over the cake pan and invert the cake onto the plate.

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