Skip to main content

Featured

Swapping Huckleberries

Himalayan Honeysuckle ( Vaccinium glauco album)  Himalayan Honeysuckle ( Vaccinium glauco album) has been an attractive feature along our north-facing foundation since I planted it in 2016. You will have to take my word for it since I cannot locate a photo although I know one exists somewhere in the realm of the Internet or floating on a cloud somewhere.  I did locate a photo of how it looked when it was first planted - It took a few years to fill out but it did so nicely to an attractive mound about 2 feet high by 3 feet wide.  Last year, it started to look bad.  I cut it back but it had not improved and this is how it looked a few weeks ago - I decided to rip it out and plant another huckleberry - this time Vaccinium ovatum , more commonly known as the "Evergreen Huckleberry".  This is a plant that I've wanted for ages and kept putting off getting one because I could not find a good place for it. By most accounts, this is an amazing plant, a native one and excellent for
4 comments
Read more

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.

Email Post

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

Post a Comment

Popular Posts