Winter in the northeast is definitely my time for baking – and packing on the corresponding inevitable pounds from the fruits of my labor. When I look out the window at the completely gray and dreary sky or when the snow is falling and I can see nothing but white, all concern for a svelte physique diminishes and the desire for massive amounts of carbs takes hold. Can anyone relate to this?
Yesterday, while remaining in my flannels ALL DAY LONG, I made bread. White bread for that matter. Nothing healthy about that. I had eaten several warm, fresh slices when my dear friend called and asked if she could come over. The slightly icy roads didn’t hinder her travel thus she was rewarded with a slice of homemade bread drizzled with honey and a hot cup of coffee. After some great conversation about what exciting events 2015 will bring for us both, I sent her off with half a loaf to share with her husband. Certainly I don’t need it all.
Today I had a hankering for an old favorite. Don’t worry, this too I will share with others. It’s the cooking, not the eating, that gets me through the long winter. Pineapple upside down cake is fun to make, pretty to look at, and mighty tasty. It occurred to me as I was writing the previous sentences, I didn’t know just how old this favorite might be, so I took a gander at a few websites to find out. It turns out, placing fruit on the bottom of a skillet and cake batter on top has been around for centuries. When you think about it, cooking over an open fire using a cast iron skillet, the combination makes complete sense. What better way to make a sweet treat? Cherries, plums and other seasonal fruits were used. It wasn’t until Mr. Dole started canning the ever familiar pineapple slices in the early 1900’s that pineapple upside cake became popular. Then, with the mass production of baking pans and development of ovens, the skillet was no longer necessary, and the dessert took on a different look (and taste if you ask me).
I remember as a kid not liking this dessert and thought it was only for the old folks. So, when I was reintroduced to it about 15 years ago, I was surprised to see it being made in a cast iron skillet. If you’re going to make this dessert, the skillet is the way to go. Hands down.
The following recipe is from my husband’s grandmother – I think. I’ve changed it slightly to add more goop on the bottom. And I insist on the cast iron skillet to achieve the true caramelized topping.
Ingredients:
6 Tablespoons Butter
1 ¼ Cup Light Brown Sugar
1 Can Pineapple slices
Maraschino Cherries
3 Extra Large Eggs (I had small eggs so I used 4 this time)
1 ½ Cups of Sugar (split see below)
½ Cup Boiling Water
1 1/2 Cups Cake Flour
1 Teaspoon Baking Powder
¼ Teaspoon Salt
Preparation:
I think it’s best to follow the steps in this order.
Have all ingredients at your fingertips.
Preheat Oven to 350°. Use middle rack.
Bowl 1: Sift all cake flour (1 ½ cups) with 1 cup of sugar, 1 tsp. baking powder, and ¼ tsp. salt.
Bowl 2 and 3: Separate eggs. Whites into small mixing bowl for whipped whites and yolks into larger mixing bowl (need room for more ingredients)
Heat the cast iron skillet on the stove. Melt butter then add brown sugar. Heat just enough to mix and evenly distribute the mixture. Arrange drained pineapples and cherries in the pan.
Using a glass measuring cup, microwave ½ cup of water until it boils.
Whip egg whites until peaks form. (bowl 2)
Add rest of sugar (1/2 cup) to yolks, beat while adding boiling water until thoroughly mixed.
Slow mixer to lowest speed and add flour mixture (bowl 1) to the egg yolk mixture. Mix at slow speed just until mixed.
Gently fold in the whipped egg whites. Don’t play with the batter. Just get the whites folded in as quickly and gently as possible. You don’t have to have perfect folding technique to get this part right.
Pour batter into pan.
Place in oven and bake between 35-45 minutes. My cake took 35 minutes.
Remove from oven and invert on to cake serving dish. BE CAREFUL! The goop will be very hot and if it gets on your skin will burn like a son of a gun! But, you can’t wait until it cools or it will stick to the bottom of the skillet.
I serve this dessert with homemade fresh whipped cream.
Enjoy!
Well hello there Ms Trish! I didn’t know you had such a site but very HAPPY to run across it. I wanted to say I have gone to using crushed pineapple on these cakes because I want the goop in every bite!