Wednesday, December 24, 2008

Pineapple-Upside-Down Cake like the pioneers. Sort of.

As in, made in my electric-ignition, gas line-fed stove in my kitchen lit with ceiling lamps, and whose batter was mixed with a hand-held electric mixer. But, you know, like the pioneers. I made it in my cast iron skillet on both the stove and in the oven! The recipe actually called for making it in a round cake pan, but that is supremely less interesting and less fun than using a cast iron skillet that goes from stove top to oven without batting an eyelash.

The results were so delicious that I had to promptly pack them up and deliver them to the neighbors; there are far too many calories in this thing to have it on hand longer than a piece... or two.

Pineapple Upside-Down Cake
from Better Homes & Gardens Cookbook
Makes 10 slices
2 Tbsp butter
1/3 C packed brown sugar
15 oz can pineapple slices, liquid reserved
1 1/3 C all-purpose flour
2/3 C granulated sugar
2 tsp baking powder
2/3 C milk
1/4 C butter, softened
1 egg
1 tsp vanilla
8+ maraschino cherries (optional)

  1. Melt the 2 Tbsp butter in skillet over medium heat. Stir in brown sugar and 1 Tbsp reserved pineapple juice. Arrangepineapple slices and cherries in the pan. Set pan aside.
  2. In a medium mixing bowl, stir together flour, sugar, and baking powder. Add milk, the 1/4 cup butter, egg, and vanilla. Beat with an electric mixer on low speed until combined. Beat on medium speed for 1 minute. Spoot batter over fruit in the prepared skillet.
  3. Bake in a 350 degree oven for 30-35 minutes or until a wooden toothpick inserted near center comes out clean. Cool on wire rack for 5 minutes. Loosen cake from pan; invert on a plate. Serve warm.

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