Pineapple Upside Down Cake
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| original photo by Mark Pellegrini, color changes by Kim McDougal This image is licensed under the Creative Commons Attribution-Share Alike 2.5 Generic license. |
Never made one of these cakes before, I think I've always thought this recipe was so daunting but maybe I'll get over the hump and try it this holiday...we shall see!
Ingredients:1/3 cup butter
1/2 cup brown sugar
1 20 oz. can sliced pineapple (you'll use all but 2 slices)
Maraschino cherries (optional)
2 eggs
2/3 cup sugar
6 tbsp. pineapple juice from can
1 tsp. vanilla
1 cup sifted flour
1/3 tsp. baking powder
1/4 tsp. salt
Pre-heat oven to 350 degrees. Melt butter in heavy 10" skillet. Sprinkle brown sugar evenly over the top. Arrange drained pineapple and, if you wish, cherries, in the skillet. Don't be afraid to crowd the slices.
Beat eggs until thick and lemon-colored -- about 5 minutes. Gradually beat in sugar. Beat in pineapple juice and vanilla. Sift together flour, baking powder and salt. Add to egg mixture all at once. Mix until smooth. Pour cake batter over pineapple slices in skillet. Use a spatula to smooth to edges.
Bake for 35 to 45 minutes or until toothpick inserted comes out clean.
Use a table knife to run around the edge of the cake between it and the skillet. Allow the cake to sit for 5 minutes before carefully inverting onto cake plate. Put the plate on top of the skillet then flip the whole thing over and it should come right out.
Serve warm or room temp with whipped cream or plain. You can easily double this recipe if you're serving a crowd. Just use a larger cast iron skillet to bake it in.
1/2 cup brown sugar
1 20 oz. can sliced pineapple (you'll use all but 2 slices)
Maraschino cherries (optional)
2 eggs
2/3 cup sugar
6 tbsp. pineapple juice from can
1 tsp. vanilla
1 cup sifted flour
1/3 tsp. baking powder
1/4 tsp. salt
Pre-heat oven to 350 degrees. Melt butter in heavy 10" skillet. Sprinkle brown sugar evenly over the top. Arrange drained pineapple and, if you wish, cherries, in the skillet. Don't be afraid to crowd the slices.
Beat eggs until thick and lemon-colored -- about 5 minutes. Gradually beat in sugar. Beat in pineapple juice and vanilla. Sift together flour, baking powder and salt. Add to egg mixture all at once. Mix until smooth. Pour cake batter over pineapple slices in skillet. Use a spatula to smooth to edges.
Bake for 35 to 45 minutes or until toothpick inserted comes out clean.
Use a table knife to run around the edge of the cake between it and the skillet. Allow the cake to sit for 5 minutes before carefully inverting onto cake plate. Put the plate on top of the skillet then flip the whole thing over and it should come right out.
Serve warm or room temp with whipped cream or plain. You can easily double this recipe if you're serving a crowd. Just use a larger cast iron skillet to bake it in.
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