Here is one of those recipes that instantly brings back memories of my Mom. I loved watching her make this cake in her old cast iron skillet and I still make it exactly the same way today. It is one of the easiest cakes you will ever make... and it comes out just perfect every single time. You can take some short cuts here and even use a boxed yellow cake mix and you'll still get an incredibly moist cake that is so delicious! There's just something about warm pineapple cake with brown sugar that is so wonderful!
Pineapple Upside Down Cake
4 tablespoons butter
3/4 cup light brown sugar
1 can of whole pineapple slices (5-7 slices)
Maraschino cherries
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter, room temperature
1 cup sugar
1 teaspoon pure vanilla extract
2 large eggs, yolks and whites separated
1/2 cup whole milk
1/4 teaspoon cream of tartar
Preheat oven to 350 degrees. Place the butter and brown sugar in a 10 inch cast iron skillet and stir over medium heat until the butter has melted and the sugar has dissolved. Continue to cook until brown sugar starts to caramelize. Remove from heat and arrange pineapple slices in a circle on top of the brown sugar mixture and if desired, add a cherry to the center of each pineapple slice. Set aside.
In a large bowl, sift or whisk together the flour, baking powder, and salt. In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Scrape down the sides of the bowl and then beat in the vanilla extract. Add the egg yolks, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the flour mixture a little at a time alternating with the milk.
In a clean bowl, whisk the egg whites with the cream of tartar just until the whites hold a firm peak. With a large spatula gently fold the beaten egg whites into the cake batter in two additions. Pour the batter into the cast iron skillet over top of the pineapples. Bake in preheated oven for 45 minutes, or until the top of the cake has browned and starts to pull away from the sides of the pan (a toothpick inserted into the cake (not the pineapple) will come out clean).
Remove from oven and place on a wire rack to cool for about 10 minutes. Run a sharp knife around the edge of the pan and then invert the cake onto your serving plate.
If you are looking for the perfect skillet for this recipe, look no more! Click on this link and you can purchase a seasoned, ready to use 10 inch Lodge Cast Iron skillet like the one I use. When you buy it here, proceeds will go to the NO KILL Advocacy group to save the lives of dogs and cats that are killed in shelters while waiting for their forever homes. Only $15.92.
4 tablespoons butter
3/4 cup light brown sugar
1 can of whole pineapple slices (5-7 slices)
Maraschino cherries
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter, room temperature
1 cup sugar
1 teaspoon pure vanilla extract
2 large eggs, yolks and whites separated
1/2 cup whole milk
1/4 teaspoon cream of tartar
Preheat oven to 350 degrees. Place the butter and brown sugar in a 10 inch cast iron skillet and stir over medium heat until the butter has melted and the sugar has dissolved. Continue to cook until brown sugar starts to caramelize. Remove from heat and arrange pineapple slices in a circle on top of the brown sugar mixture and if desired, add a cherry to the center of each pineapple slice. Set aside.
In a large bowl, sift or whisk together the flour, baking powder, and salt. In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Scrape down the sides of the bowl and then beat in the vanilla extract. Add the egg yolks, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the flour mixture a little at a time alternating with the milk.
In a clean bowl, whisk the egg whites with the cream of tartar just until the whites hold a firm peak. With a large spatula gently fold the beaten egg whites into the cake batter in two additions. Pour the batter into the cast iron skillet over top of the pineapples. Bake in preheated oven for 45 minutes, or until the top of the cake has browned and starts to pull away from the sides of the pan (a toothpick inserted into the cake (not the pineapple) will come out clean).
Remove from oven and place on a wire rack to cool for about 10 minutes. Run a sharp knife around the edge of the pan and then invert the cake onto your serving plate.
If you are looking for the perfect skillet for this recipe, look no more! Click on this link and you can purchase a seasoned, ready to use 10 inch Lodge Cast Iron skillet like the one I use. When you buy it here, proceeds will go to the NO KILL Advocacy group to save the lives of dogs and cats that are killed in shelters while waiting for their forever homes. Only $15.92.
http://www.amazon.com/gp/product/B00006JSUA/ref=as_li_ss_sm_fb_us_asin_tl?ie=UTF8&camp=213733&creative=399837&creativeASIN=B00006JSUA&linkCode=shr&tag=welchome08-20&qid=1383235641&sr=8-1&keywords=lodge+cast+iron+skillet+10+inch
*** Photograph is copyrighted and the property of ©Welcome Home.
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.