After starting my Church Cookbook Series recently, my husband asked me to make what he said was his favorite cake — a Pineapple Upside-Down cake. I thought for sure I would find the recipe in one of my church cookbooks, but I came up empty handed. I was kind of surprised, but decided maybe it was either a little old fashion or too fussy for the Church Ladies. My vintage 1961 Betty Crocker Cookbook came to the rescue — but not easily. This cake was not listed in the cake section, but in the “Desserts”. I guess when you gussy up a cake it becomes a dessert. Go figure.
This is also sometimes called a “skillet cake” according to Betty and for this recipe it is baked in a 10 inch heavy skillet — I used one of my antique cast iron skillets, but you can also bake it in a 9×9inch square pan or a 10 inch round cake pan. I will say that the pineapple circles fits perfectly in the 10 inch pan with 6 around the edges and one in the middle. As Betty says, “It is a handsome dessert to serve at the table.”
The irony of making a cake your husband hasn’t had in 40 years and only remembers his mothers version is that no matter how wonderful something is it never going to be as good as his mom’s. Not deterred by this fact, I gleefully baked this pretty cake and excitedly served him a warm piece and waited for his praise. As he takes a bite, he suddenly remembers his mom used “crushed” pineapple not rings! This might have been useful information when I was making it. After he said this, I insisted Betty would never use crushed pineapple instead pineapple rings — how could she sacrifice the stunning look of this dessert for crushed pineapple — never. I tried to convince my hubby that his mom must have just done that because it was easier, less expensive or something. Then it happens — I am reading the recipe for this blog and NOW I see it there in parenthesizes – (crushed maybe used if well drained). Dagnabit! Don’t tell Eric — I’m pretty sure I had him convinced. Next time, however, I will try it the way his mother made the cake. He did have some good points, which make me think his engineering background might have a little to do with them –it is easier to eat when you don’t have to cut through the pineapple ring and had more pineapple taste in every bite. And next time I hope I can make the cake he remembers!
Moral of the story is if you are trying to make something you or someone else remembers fondly — ask lots of questions so you can find a recipe that most closely resembles that memory. This cake really looked gorgeous and was moist and delicious, but it wasn’t his memory. My opinion — I think you will be pleased whether you are going for stunning look or practical version either way you make it you will be the queen or king of cakes.
Keep it simple and enjoy!
–Mary
Melt 1/3 cup of butter in a 10 inch skillet
Sprinkle 1/2 cup packed brown sugar evenly over melted butter
Arrange pineapple on the butter-sugar coating — Decorate with cherries and optionally pecan halves
Mix flour, sugar, baking powder, and salt in mixing bowl. Add shortening, milk and flavorings. Beat for 2 minutes. Add egg & beat another 2 minutes.
Pour batter over fruit. Bake 40 to 50 minutes.
Immediately turn upside down on a serving plate. Leave the pan over the cake for a few minutes to let it drop out naturally — my husband pulled it off too fast and we had a little messier cake than if it dropped out naturally.
In the United States, pineapple upside down cakes became popular in the mid-1920s after Dole Pineapple Company sponsored a contest for pineapple recipes. They received over 2,500 various submissions for the inverted pineapple cake and ran an advertisem*nt about it, which increased the cake's popularity.
How to Store Pineapple Upside-Down Cake. You can store pineapple upside-down cake at room temperature in an airtight container for 1-2 days. In the refrigerator, it will last up to four days.
“Upside Down” refers to the way the cake is made. Like a French tarte tatin, the cake is assembled and baked with fruit at the bottom and the batter on top. To turn it out, you flip the cake upside down, leaving you with the glistening, caramel-napped fruit layer exposed and the cake underneath it – Upside Down Cake!
The world's oldest known cake, baked during the reign of Pepi II in Egypt between BCE 2251 and 2157. Alimentarium, Vevey, Switzerland. The Egyptians gave us the world's oldest known cake–and also the world's oldest Tupperware as it happens.
Canned pineapple chunks will be a little messy and could spill down the sides when you invert the cake, so proceed with caution. My #1 Tip for the Topping: Blot the wet pineapples and maraschino cherries before using. The more liquid in the fruit, the more liquid that won't “set.”
The parchment paper is not absolutely necessary, but it helps if you have a "sticking" issue with the sweet pineapple glaze (you can use waxed paper in a pinch). Mix melted butter with brown sugar and spread evenly in prepared 9" round cake pan.
There are two culprits to watch for that could cause your cake to turn out this way: 1) Over-mixing the dry ingredients (just stir until the wet and dry ingredients are combined, don't overdo it!) and 2) over-baking the cake.
The prickly but sweet 🍍 signifies a “complicated” relationship, but this fruit-filled code has many other ingredients in the mix: : Single. 🍎: Engaged. 🍒: Committed relationship. 🍋: Single and loving it.
Cast iron may not be on the ingredient list for your upside-down cake, but it's the perfect piece of cookware to experiment with this classic dessert. Here are three reasons you should use cast iron when you bake this classic treat, along with some tips to keep in mind.
You have to refrigerate it, especially after you bake it. Though, cool it first. And make sure to do that before putting it in the fridge. Consequently, if you did not store it in the fridge, it will indeed spoil quickly.
As soon as you take the cake out of the oven, place serving platter upside down on the cake. Carefully but quickly, flip the cake upside down. Tap on the bottom of the cake pan to release the cake, and then carefully lift the cake pan to remove it.
Simply replace the oil, milk, or water called for in the recipe with pineapple juice in equal proportions. A yellow or white cake works best, since the pineapple flavor could clash or get lost if you use chocolate or another flavor.
This can happen even when you wait several hours for the homey classic to cool. To get the goo to stay where you want it and not impede the release of the cake, line the bottom of the pan with parchment paper or a silicone cake-pan liner after you grease the pan.
Pineapple cakes are a beloved Taiwanese snack that originated in the city of Taichung in the 1920s. Made with a buttery, crumbly pastry crust and filled with sweet, chewy pineapple jam, these cakes are a favorite throughout Taiwan and beyond.
According to Guinness the world's oldest known cake was found in an Egyptian tomb and is believed to be 4,176 years old. But with the way fruitcake keeps I'm sure Fidelia's cake will have that record beat in no time!
Johnny cakes were first mentioned in print in 1793 in Amelia Simmons' American Cookery. They are traditionally made with ground flint corn and consist of ground cornmeal, boiling water and salt.
The Victoria sponge is so well known these days that it would be easy to assume that it is the original sponge cake. In actuality, the sponge cake can be traced back to roughly the 15th Century.
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