Recipes from Local Restaurant Chefs

Restauranteur Recipes from Local Chefs

Recipes from Our Restaurant Chefs

Individual Pineapple Upside Down Cake
(serves 4) from Sardine Factory in Monterey, California
4 egg yolks 3/4 cup sour cream
1 tsp. vanilla extract 2 1/4 cups flour
1 1/4 cups sugar 1 tsp. baking powder
1/2 tsp. baking soda 7 oz. butter, unsalted
pinch of salt
1/4 cup brown sugar 1/4 cup butter, unsalted
4 slices pineapple, 1/4" thick 1/2 T. minced ginger
1/4 cup pecans
  • Stir dry ingredients together.
  • Cream butter, sugar and 1/4 of sour cream.
  • Combine remaining sour cream and egg yolks with vanilla.
  • To creamed butter mixture, add 1/3 of sifted dry ingredients and egg yolk mixture; repeat twice.
  • Lightly grease 4 ring molds (3" x 1 3/4").
  • Melt butter and ginger together and stir in brown sugar.
  • Dip pineapple in brown sugar mixture.
  • Place in molds.
  • Sprinkle with pecans.
  • Scoop batter on top.
  • Place cakes in baking dish.  Bake at 350 degrees for 25-30 min.
  • Unmold and leave at room temperature.

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