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'Dancing Peacock' Someone needs to write a song... :) With an atmospheric river and 30 mph winds predicted this past weekend, I was afraid the ginkgo, which had just started to turn color, would be stripped.  We were lucky though and it remains intact. Gingko 'Princeton Sentry' After the storm... The Black Tupelo (Nyssa slyvatica) changes color from the inside out - The above photo was taken last week. Here it is today - 'Wolf Eyes' Dogwood (Cornus kousa) has never had such pink color - Catalpa bignonioides 'Aurea', Crape Myrtle 'Dynamite' ( Lagerstroemia ), and Persian Ironwood ( Parrotia persica ) - Japanese Maple 'Beni Hime' - Serviceberry 'Autumn Brilliance' ( Amelanchier ) with tree peonies - Stewartia pyschocamellia starts the color show early. It has since faded to a much softer color - Text and photos by Phillip Oliver, Dirt Therapy
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Pineapple Upside-Down Cake



This is an old-fashioned cake that I remember my mother making. I am not sure if her recipe was the same as this one (this recipe is from Maida Heatter's Cakes, Cader Books, 1997) but it tastes just like I remember it. This cake is made in a cast-iron skillet (or you can use any frying pan or 12-inch pie plate). It is fairly easy to make and fun to put together. The hardest part is turning the heavy skillet upside down but the cake comes out easily. I would recommend placing a plate or cardboard cake circle directly over the skillet and hold it carefully when flipping it over. A helping hand is good to have available!

 Pecans are optional for this cake and you can arrange the pineapple slices and cherries (and pecans) any way you prefer. My mother never used pecans on hers and I decided to skip them as well.

The cake is very light and the pineapple flavor is intense. It is the perfect combination!

Topping

 5 1/3 TBS. unsalted butter, melted
1/2 light brown sugar, firmly packed
1 20-ounce can sliced pineapple (packed in natural juices)
Optional: Pecan halves, cherries (either maraschino, candied or Bing)

 Preheat the oven to 350.
A frying pan or 12-inch pie plate is recommended. Spray the pan with a nonstick spray.

Pour the melted butter over the bottom of the pan.
Sprinkle the brown sugar evenly over the butter.
Drain the pineapple, reserving the juice, and dry the rings on a paper towel.
Place the pineapple rings around the pan in any pattern you prefer (there may be some left over). Place the cherries (and pecans) in the holes of the pineapple and in the spaces around them.
Set aside and prepare the cake.



 Cake

 1 cup sifted all-purpose flour
1/3 tsp. baking powder
1/4 tsp. salt
2 eggs
2/3 cup sugar
1 tsp. vanilla extract
6 TBS. drained pineapple juice
1/2 cup apricot preserves (for the glaze)

Sift together the flour, baking powder and salt.
Beat the eggs at high speed for one minute.
Continue to beat while slowly adding the sugar. Beat for about 5 minutes, until the mixture is thick and pale.
Add the vanilla.
Add the pineapple juice. Beat on low speed until mixed.
On low speed, add the sifted dry ingredients, beating only until smooth.
Pour the batter over the pan and bake for 30-40 minutes until the top of the cake springs back when lightly pressed and a toothpick inserted in the middle comes out clean. Remove from the pan immediately.

 Apricot Glaze

While the cake is baking, prepare an apricot glaze by heating 1/2 cup of apricot preserves. As soon as the cake comes out of the oven, brush the glaze over the top of the cake.

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Comments

  1. UnknownJanuary 22, 2015 at 3:17 AM

    Cake is something I cannot resist. The Pineapple upside down cake recipe you have mentioned is already known to my mom. She used to make it for us. I'll let her read this blog. Thanks Phillip. The recipe is really worth a try.

    Regards,
    Mantis Hugo
    Goji Berry Juice

    ReplyDelete
  2. Lisa at GreenbowJanuary 22, 2015 at 5:01 AM

    True comfort food. Have you sold your house yet? Good to hear from you.

    ReplyDelete
    Replies
    1. Phillip OliverJanuary 22, 2015 at 5:39 AM

      Hi Lisa, No and we are going to take it off the market for a while and try to get our priorities straight!

      Delete
  3. Jean CampbellJanuary 22, 2015 at 5:57 AM

    My mother made pineapple upside down cake, too. She baked it in the same iron skillet that she used to bake cornbread. Ours did not have a glaze.

    ReplyDelete
  4. AnonymousJanuary 24, 2015 at 5:37 AM

    Hi Phillip, your cake brings back memories, and how beautiful a specimen you baked. My mother also made that cake fairly often, at least once a year. I think it was the thrill of being able to get pineapple in the continental U.S. even though it was canned. My kids can hardly believe we ate so much canned food. I have a funny story about that cake. One time, after I was an adult, but still in my early 20s, I went to visit my mom, and she'd made that cake. Only that time, she made it in a very large baking pan. I was upset over a boy, and I started eating it from one corner of the pan while I was telling her my woes. I was about a size 6 because I was dieting strenuously. Well, before I knew it, I'd eaten A LOT of that cake. I must admit I did feel so much better. Must of been all that sugar and carbs. Mom and I still laugh about that. Thank you for reminding me.

    ReplyDelete
  5. RoseJanuary 25, 2015 at 6:59 AM

    Looks delicious! Pineapple Upside-Down cake used to be a staple at church potlucks when I was younger, but I haven't had a piece of it in years.

    ReplyDelete
  6. debsgardenFebruary 1, 2015 at 4:40 PM

    This is a childhood memory! I have not tasted pineapple upside down cake in years. Thanks for the recipe. By the way, I was just checking on you; any news on selling the house?

    ReplyDelete

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