Tuesday, April 10, 2012

Pineapple Upside-Down Cake

Remember when I said I wanted to make one of my mom's bestest and most favoritest recipes? I finally did it! After years of letting the scent of warm, fluffy, tropical fragrance-laced cake waft through the house and tickle my nosebuds (that's right. Nosebuds.), I opted to take on the task once and for all. And what a task it was. Of course, Mrs. Gigi had to have modified the original recipe eight bajillion times to perfect it, but it was all worth it in the end. A beautiful, melt-in-your-mouth, sticky and sweet confection was born. And now it can all be yours! See the kinds of power I just give away?

Pineapple Upside-Down Cake
Yield: 8
(note: I made these in mini round cake pans, but is usually made as a sheet cake, cut into squares.)

> 2 cans (8 1/4 oz. size) sliced pineapple (8 slices)
> 1/4 cup butter or margarine
> 2/3 cups light brown sugar, firmly packed
> 8 maraschino cherries, drained
> 1/4 cup broken walnuts (I skipped this)
> 1 cup sifted all-purpose flour (sift before measuring)
> 3/4 cups granulated sugar
>1 1/2 teaspoons baking powder
> 1/2 teaspoon salt
> 1/4 cup shortening
> 1/2 cup milk
> 1 egg
> Whipped cream

> Preheat oven to 350F. Drain pineapple, reserving 2 tablespoons of the syrup
> Melt butter in a 10-inch heavy skillet (with heat-proof handle), over low heat.Add brown sugar, stirring until sugar is melted. Remove from heat.
> Arrange drained pineapple on sugar mixture in skillet. Fill centers of pineapple slices with cherries and spaces between slices with broken walnuts. Set skillet aside.
> Into medium bowl, sift flour with granulated sugar, baking powder, and salt. Add shortening and milk. With electric mixer at medium speed, beat 2 minutes.
> Add egg and reserved pineapple syrup; beat 2 minutes longer. Pour cake batter over pineapple in skillet, spreading evenly.
> Bake 40 to 45 minutes, or until cake springs back when gently pressed with fingertip.
> Let stand on wire rack just 5 minutes. With small spatula, loosen cake from edge of skillet. Cover with serving plate; invert; shake gently then lift off pan.
> Serve cake warm.


Merci beaucoup!

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