kia damon
Pineapple upside down cake
“The past year taught me that I have to prioritize my mental and emotional well being over my career.”
Our obsession (in the least creepy way) with Kia Damon goes back to 2018, when we were white board brainstorming our first year of Roux Portland. Kia was first on our list and we’d circle her name and insist on building an event that would highlight her incredible talents as a chef, speaker and advocate. Our dreams came true when she agreed to be a part of our inaugural year of Roux (and of course killed it), and she has continued to amaze us ever since. From Executive Chef in New York to Culinary Director of Cherry Bombe to founder of Kia Feeds the People program and more, she’s a force that we are grateful to have met and continue to work with. And, real talk, she makes some damn delicious food, just wish we were in the same town to try the cake she whipped up below!
How long have you been making this dish and why is it so important to you?
This is actually my first time attempting this cake on my own! I grew up eating pineapple upside down cake in my home and it’s one of the many things I missed when I moved away.
Do you remember where you were when you ate this dish for the first time? Who made
I honestly cannot tell you where I was when I first had this cake. Maybe it was my grandma’s? Okay yes, it had to be at her home, standing amongst the many other beautiful, holiday cakes. I remember how “ wowed” I was by this bejeweled, caramelized cake. Something about those pineapple rings and shiny cherries in the middle!
Three words/feelings you have when you eat this dish?
Nostalgic, Childlike, Comforted
What is one thing you have learned over the past year?
The past year taught me that I have to prioritize my mental and emotional well being over my career. My career will ebb and flow, but one day it will end. Or rather, it can be snatched away in an instant. What will be the point of it all if I never stopped to enjoy my life and find my joy outside of work accomplishments? I am grateful for life and I want to prioritize the beauty of living. Work can come second to that.
If you were a spice, which spice would you be
I feel like I would be nutmeg because it's a warming spice that brings out the best in other ingredients and dishes. I feel like nutmeg would be the person in school who is genuinely friends with all the different friend groups.
Pineapple Upside Down Cake
Adapted from this Kitchn recipe
Ingredients:
Cooking spray
5 tablespoons unsalted butter
½ cups packed light brown sugar
1 can pineapple rings
Maraschino cherries
1 ½ cup Bob’s Red Mill AP Flour
1 teaspoon baking powder
¾ cup granulated sugar
½ teaspoon salt
1 stick unsalted butter at room temperature
2 large eggs room temperature
Directions:
Preheat your oven to 350 degrees
Spray a 9x9 square pan or a 9 inch round baking pan with cooking spray and set aside.
In a small pan over medium heat, melt the butter and brown sugar until it becomes a bubbly caramel. Pour the caramel in the prepared pan and use a rubber spatula to evenly distribute it. Allow it to cool slightly before adding a layer of pineapple slices. Add a cherry in the middle of each slice. Save ½ cup of pineapple juice.
Whisk together the flour, baking powder and salt in a bowl and set aside. In a stand mixer beat the sugar and butter on medium speed for 4-6 minutes until light in color and creamy.
Carefully one egg at a time, beating for a minute after each until fully incorporated.
Reduce the mixer speed to low and alternate between adding ½ cup of dry mix and half the pineapple juice. Alternate between each, incorporating completely after each, until there is no more left.
Pour the batter in the pan and use a rubber spatula to evenly spread it into the pan.
Bake on the middle rack for 45 to 50 minutes until golden brown.
Test the middle of the cake with a fork or butter knife. It should come out clean.
Allow the cake to cool for 10 minutes before removing from the pan.
Use a plat or a larger baking pan to invert and flip the cake out.