Tuesday, June 23, 2015

Pineapple Upside Down Cake

I have had pineapple upside down cake on my to do list for a few months now.  When a visiting coworker was kind enough to share her Granny's recipe....I just had to give it a try.  It was a quick fix up and I was very happy with the way it turned out.  I will be sure to make it on my next visit to the Hospice if they have the pineapple rings.  I highly recommend this recipe.  Keep in mind that a standard tin of pineapple contains 8 rings...one short of what is required for the 9 inch square pan that I used:(  My coworker recommends serving with whipped cream or a scoop of ice cream.....but I can tell you we had no trouble eating it plain along with a cup of tea!

Pineapple Upside Down Cake

2 cups flour
3 tsp baking powder
1/2 tsp salt

1/2 cup butter or margarine
1 1/4 cup sugar
2 eggs
1 tsp vanilla

1 cup milk

1/2 cup butter or margarine
1 cup brown sugar
9 pineapple rings
marachino cherries

Preheat oven to 350F.  Put second 1/2 cup of butter or margarine into a 9 inch square pan and place in oven to melt for a few minutes.  Once melted, remove from oven and add in 1 cup brown sugar and stir to dissolve the sugar. Set drained pineapple slices and cherries on top of the butter sugar mixture. Set aside.

Mix flour, baking powder and salt in a bowl and set aside.  Measure out 1 cup of milk and set aside.  Cream 1/2 cup softened butter with 1 1/4 cup sugar.  Beat in eggs one at a time, then beat in vanilla.  Add flour and milk into creamed mixture alternatively beginning and ending with the dry ingredients. Pour this batter over the pineapple and cherry lined pan and smooth the surface.  Bake at 350F 45-55 minutes until center of cake is set.  Remove from oven.  Let sit 15 minutes.  The cooling time is important!  Too little and the caramel made from the melted butter and brown sugar will not be set up enough, and to much time and the fruit might stick to the pan.  Loosen around all sides with a knife and tip pan upside down onto a serving platter.