{"id":40497,"date":"2016-05-29T23:24:47","date_gmt":"2016-05-30T03:24:47","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=40497"},"modified":"2016-05-29T23:24:47","modified_gmt":"2016-05-30T03:24:47","slug":"pineapple-blueberry-upside-down-cake-%e3%83%91%e3%82%a4%e3%83%8a%e3%83%83%e3%83%97%e3%83%ab%e3%83%96%e3%83%ab%e3%83%bc%e3%83%99%e3%83%aa%e3%83%bc%e3%82%a2%e3%83%83%e3%83%97%e3%82%b5%e3%82%a4%e3%83%89","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=40497&lang=en","title":{"rendered":"Pineapple Blueberry Upside Down Cake \u30d1\u30a4\u30ca\u30c3\u30d7\u30eb\u30d6\u30eb\u30fc\u30d9\u30ea\u30fc\u30a2\u30c3\u30d7\u30b5\u30a4\u30c9\u30c0\u30a6\u30f3\u30b1\u30fc\u30ad"},"content":{"rendered":"

\"79\"<\/p>\n

I don’t know what got into my head, but all of a sudden I decided to make a pineapple upside down cake.<\/p>\n

There is nothing wrong with it, because I like pineapple.<\/p>\n

But the thing is pineapple upside down cake has never been my favorite.<\/p>\n

It’s overly decorative and seems too old-fashioned to me.<\/p>\n

\"48\"<\/p>\n

But then I decided to use blueberries instead of maraschino cherries, and the thought of having a visually quite different result kind of got me excited.<\/p>\n

\"66\"<\/p>\n

I really didn’t know what to expect when I got it out of the oven, but the cake turned out to be awesome!<\/p>\n

Pretty but not cheesy looking.<\/p>\n

\"63\"<\/p>\n

The blueberries and the pineapple caramelized together so well.<\/p>\n

\"70\"<\/p>\n

Look at the gooey blueberries. Yum!<\/p>\n

\"77\"<\/p>\n

Pineapple Blueberry Upside Down Cake<\/strong> adapted from this recipe<\/a><\/p>\n

For topping:
\n3\/4 stick unsalted butter
\n3\/4 cup packed light brown sugar
\n1\/2 pineapple, peeled, cut in half lengthwise, cored, and sliced
\n1\/4 cup blueberries<\/p>\n

For batter:
\n1 1\/2 cups all-purpose flour
\na sprinkle ground cardamom
\n2 teaspoons baking powder
\na pinch salt
\n3\/4 stick unsalted butter, melted
\n1 tablespoon canola oil
\n1 cup granulated sugar
\n2 large eggs
\n1 teaspoon vanilla
\n1 tablespoon dark rum
\n2\/4 cup pureed pineapple
\njuice from 1\/2 lemon
\n1 cup blueberries<\/p>\n

1. Preheat oven to 350\u00b0F. Butter a 9×13 inch glass dish.
\n2. Make topping. Combine butter and brown sugar in a pot. Simmer over moderate heat, stirring, for a 3~4 minutes. Remove from heat. Pour it into the prepared glass dish. Arrange pineapple and 1\/4 cup blueberries on top of the sugar mixture.
\n2. Make batter. Combine all the ingredients except for 1 cup of blueberries. Mix. Add blueberries and fold and combine.
\n3. Spoon the batter over the pineapple and blueberry topping and spread evenly. Bake until golden and a tester comes out clean, about 45~55 minutes.<\/p>\n

\"46\"<\/p>\n

\"47\"<\/p>\n

We had a family get together at my mother-in-law’s lake cabin today.<\/p>\n

It was a beautiful day.<\/p>\n

I brought the Pineapple Blueberry Upside Down Cake along with\u00a0Rhubarb Cardamom Bars<\/a>. Every one seemed to like both of them, but my brother-in-law, who said pineapple is one of a few fruits he eats, gave the cake a big thumbs up.<\/p>\n

I hope everyone is having a wonderful Memorial Day weekend.<\/p>\n

I’m on Instagram<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"

I don’t know what got into my head, but all of a sudden I decided to make a pineapple upside down cake. There is nothing wrong with it, because I like pineapple. But the thing is pineapple upside down cake has never been my favorite. It’s overly decorative and seems too old-fashioned to me. But […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10,46],"tags":[],"class_list":["post-40497","post","type-post","status-publish","format-standard","hentry","category-dessert","category-family"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/40497","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=40497"}],"version-history":[{"count":6,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/40497\/revisions"}],"predecessor-version":[{"id":40530,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/40497\/revisions\/40530"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=40497"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=40497"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=40497"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}