I hate Pineapple Updside Down Cake. Not the taste, I hate making them. I have never been able to make one without it falling apart and once again my friend wants me to make 2 for tomorrow. So far the first one crumbled and the second doesnt look any better.
Tell your friend what you just told us - the cakes crumble. If she wants a crumbly cake, that is fine.
You should, however find a recipe that does not crumble if you want to be able to sell them to customers. Check out http://www.cakecentral.com/modules.php?name=Recipes&sort=recipename&sort_dir=ASC&op=search&chname=X&chingredients=X&searchtext=pineapple+upside&cat_id=-1&x=43&y=7
At what point is the cake having problems? Line you pan with parchment before you add the goo, the fruit, and the batter and then remove it from the pan while hot or at least slightly warm. Put your final base over the pan, flip, and pull off the pan. Done. Do you use mixes or scratch? Mixes should be fine, but the only problem I have with scratch ones is that I can't do my usual torting and washing... so I prefer to bake 2 thinner cakes with fruit on both and stack em up - yum!
I use a box mix that I flavor a tiny but with pineapple juice, I think my problem is the cake rises too high and when I try to trim it to the height of the pan it comes apart. My friend loves the tase and moisture that is in the cake so thats not a problem. Its probably just what I am doing, maybe I need to go from a 9" round to a different type of pan for the next time. If that doesn't work I will try some of the recipes on CC.
Is it still hot while you are trimming it? Is that when it is breaking? Normally you wouldn't cut a cake at all while still hot, though I know that poses a problem with the upside down part. Maybe you can do as some others here do and press it down with a clean dishtowel to get rid of the hump. Other than that, use less batter on the pan or make sure that you are using a knife that is very thin and very sharp. You will have the same issues with any type of pan, that is not the problem.
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