Gusto TV Caramelized Pineapple Polenta Cake Recipe - Upside-Down Pineapple Cornmeal

Caramelized Pineapple Polenta Cake Recipe

Caramelized Pineapple Polenta Cake features paper-thin pineapple rings glistening in burnt sugar amber, crowned by tender polenta-enriched batter blending cornmeal crunch with buttery silkiness — tropical sunshine trapped in golden cake perfection. From A IS FOR APPLE “Pork and Pineapple,” hosted by Leah Wildman, this stunning upside-down masterpiece transforms half a fresh pineapple into dramatic presentation while extra egg yolks guarantee moist crumb and caramel’s bitter edge balances fruit sweetness.

The Inspiration

Caramelized Pineapple Polenta Cake elevates classic pineapple upside-down cake through Italian polenta sophistication — fine cornmeal provides gentle granularity contrasting pineapple’s juicy intensity while 10-minute hands-off caramelization creates glossy mahogany pool capturing fruit juices during bake. Leah Wildman brilliantly adapts A IS FOR APPLE‘s pork-pineapple theme into dessert territory, leveraging V-groove pineapple trimming (diagonal eye removal) for flawless rings and extra egg yolks (9 total) for custardy tenderness that defies dryness. Room-temperature emulsion ensures even rise; 350°F gentle heat prevents over-browning while setting caramel firmly.

Ingredients

¾ cups (187ml) butter at room temperature
1 ¾ (437ml) cups sugar
3 eggs plus 6 egg yolks at room temperature
¾ cup plus 1 tablespoon (200ml) all-purpose flour
½ cup plus 2 tablespoons (155ml) polenta (cornmeal)
¾ teaspoon (3.5ml) baking powder
Pinch of salt
¼ cup (60ml) water
½ a whole pineapple

Method

Prepare the pineapple: Remove the top and bottom and using a sharp knife slice off the skin from top to bottom. Cut as thin as possible and leave as much of the flesh as you can. Set the pineapple up right. Remove the eye spots; the eye spots line up in diagonal rows on the pineapple. Cut a v shaped groove along the diagonal line (like a tunnel) to remove the spots.
Lay the peeled pineapple on its side and cut into 5 slices, 1 inch (2.5cm) thick rounds.
Cut the core out using a round pastry cutter or melon baller.
Prepare cake: Using an electric mixer or by hand, cream the butter and 1 cup (250ml) of the sugar in a large bowl. Cream until light and fluffy. Add the eggs and egg yolks one at a time, mixing thoroughly after each addition. Combine the flour, polenta, baking powder, and salt in a separate bowl sift and add to the batter, mixing completely.
Preheat the oven to 350F (176°C).
Lightly oil the sides of a 9 inch (22.8cm) round baking pan. Cook the remaining ¾ cups (187ml) of sugar and water in a small, heavy-bottomed sauce pan set over medium heat for 10 minutes or until brown and caramelized. Do not stir the sugar after it has dissolved. You can dip a pastry brush in a bowl of water to wash down the sides to prevent the sugar from crystallizing. Pour the sugar into the baking pan and swirl around to coat the bottom of the pan.
Refrigerate the pineapple in sugar for 5-10 minutes. Arrange the pineapple rings in the baking pan in a single layer if you need to cut some of the rings to make them fit do so.
Pour the batter into the pan and bake for 35 minutes, or until the cake springs back when pressed lightly in the center or when a toothpick inserted in the center comes out clean.
Remove the cake from the oven and let sit 4 minutes. Run a knife around the outside of the pan.
Invert the warm cake onto a large plate.
Serve with fresh cream.

Serving Suggestions

Slice Caramelized Pineapple Polenta Cake into thin wedges revealing perfect fruit imprints, serving alongside coconut whipped cream and toasted coconut for tropical escalation, or construct parfait layers crumbling cake with pineapple-rum sorbet for dinner party finale — episode’s pork-pineapple theme begs grilled pineapple spears brushed with cake caramel alongside scoops of mascarpone gelato. Brunch presentation elevates with edible flowers dotting whipped cream rosettes; summer picnics wrap individual slices in parchment tied with twine.

Pair Sauternes matching caramel depth or off-dry Gewürztraminer echoing pineapple perfume; deconstruct into tres leches soak where cake absorbs coconut-pineapple milk overnight luxuriously. Tea service demands clotted cream and pineapple jam preserve; freezer storage maintains texture through individual wrapping.

Final Thoughts

Caramelized Pineapple Polenta Cake recipe from A IS FOR APPLE “Pork and Pineapple,” hosted by Leah Wildman, transforms half fresh pineapple into dramatic upside-down masterpiece featuring paper-thin V-groove trimmed rings glistening in 10-minute burnt sugar caramel beneath tender polenta-enriched batter boosted by 9 egg yolks for custardy moist crumb — 350°F bake sets glossy mahogany pool perfectly while fine cornmeal provides signature sandy crunch elevating classic Southern dessert into Italian patisserie territory serving 8 elegantly. Precise pastry brush crystal prevention, 4-minute warm inversion timing, and room-temperature emulsion guarantee flawless release and rise every time, scaling effortlessly from dinner party centerpiece to brunch showstopper with coconut whipped cream providing essential temperature contrast.

Find more recipes from A is for Apple here!