Pineapple Upside Down Cake

Bill’s mom’s significant other had a birthday last Tuesday. I meant to post then, but other things came up. My husband volunteered my baking services and since it was in the middle of a paycheck, I couldn’t just go out and buy ingredients. I had everything I needed so I decided to make pineapple upside down cake. I love “old-fashioned” desserts. They’re so fun and tasty. A hearkening back to a simpler era. You can’t believe how hard it was to find a simple, normal cake recipe. They all wanted to add a weird spice or alcohol and that’s not what I wanted. I don’t want cardamom mixing with my pineapple; and I don’t drink so I don’t want to cook with it.

People ended up liking my cake much more than the birthday cake. Whoops! Sorry.

Pineapple Upside Down Cake
From Smitten Kitchen
1 can pineapple
6 tablespoons unsalted butter
3/4 cup packed light brown sugar

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla
1/2 cup unsweetened pineapple juice

Preheat oven to 350°F.

Make topping: Line bottome of a 9″ pan with 2″ sides (I used a springform pan) with parchment paper. I find it helps with removal. Melt butter in skillet. Add brown sugar and simmer over moderate heat, stirring, four minutes. Remove from heat and pour into pan. Arrange pineapple on top of sugar mixture in concentric circles, overlapping pieces slightly.

Make batter: Sift together flour, baking powder, and salt. Beat butter in a large bowl with an electric mixer until light and fluffy, then gradually beat in granulated sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Add half of flour mixture and beat on low speed just until blended. Beat in pineapple juice, then add remaining flour mixture, beating just until blended. (Batter may appear slightly curdled.)

Spoon batter over pineapple topping and spread evenly. Bake cake in middle of oven until golden and a tester comes out clean, about 35-40 minutes. Let cake stand in skillet five minutes. Invert a plate over skillet and invert cake onto plate (keeping plate and skillet firmly pressed together). Replace any pineapple stuck to bottom of skillet. Cool on plate on a rack.

Serve cake just warm or at room temperature.


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