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For a Delicious Cake, Turn It Upside Down

Buttermilk makes a tender cake crumb; caramel and fruit make it tangy-sweet

Fine Cooking Issue 19
Photos: Mark Thomas
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Here is a lighter, fresher version of the classic cake, which dripped with melted butter and brown sugar, and featured canned pineapple rings. It’s made with fresh pineapple, and the cake is made with buttermilk, which adds a subtle tang and has a tender crumb. (Nonfat buttermilk, used here, helps with the fat content.) The caramel-making process is described in some detail, since you must carefully monitor it. Helpful photos show you how to core and slice a pineapple and then to arrange the pineapple slices to create the stunning arrangement that characterizes the upside-down cake. A sidebar suggests experimenting with other fruits besides pineapple, and names complementary spices for each. Featured recipe: Pineapple Upside-Down Cake.


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