{"id":308,"date":"2015-01-04T22:07:43","date_gmt":"2015-01-04T22:07:43","guid":{"rendered":"http:\/\/www.trishmcgee.com\/?p=308"},"modified":"2015-01-04T22:07:43","modified_gmt":"2015-01-04T22:07:43","slug":"pineapple-upside-down-cake-in-a-cast-iron-skillet","status":"publish","type":"post","link":"https:\/\/www.trishmcgee.com\/?p=308","title":{"rendered":"Pineapple Upside-down Cake in a Cast Iron Skillet"},"content":{"rendered":"

Winter in the northeast is definitely my time for baking \u2013 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?<\/p>\n

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\u2019t 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\u2019t need it all.<\/p>\n

Today I had a hankering for an old favorite. Don\u2019t worry, this too I will share with others. It\u2019s 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\u2019t 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\u2019t until Mr. Dole started canning the ever familiar pineapple slices in the early 1900\u2019s 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).
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\nI 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\u2019re going to make this dessert, the skillet is the way to go. Hands down.<\/p>\n

The following recipe is from my husband\u2019s grandmother \u2013 I think. I\u2019ve changed it slightly to add more goop on the bottom. And I insist on the cast iron skillet to achieve the true caramelized topping.<\/p>\n

Ingredients:
\n6 Tablespoons Butter
\n1 \u00bc Cup Light Brown Sugar
\n1 Can Pineapple slices
\nMaraschino Cherries
\n3 Extra Large Eggs (I had small eggs so I used 4 this time)
\n1 \u00bd Cups of Sugar (split see below)
\n\u00bd Cup Boiling Water
\n1 1\/2 Cups Cake Flour
\n1 Teaspoon Baking Powder
\n\u00bc Teaspoon Salt<\/p>\n

Preparation:
\nI think it\u2019s best to follow the steps in this order.
\nHave all ingredients at your fingertips.
\nPreheat Oven to 350\u00b0. Use middle rack.<\/p>\n

Bowl 1: Sift all cake flour (1 \u00bd cups) with 1 cup of sugar, 1 tsp. baking powder, and \u00bc tsp. salt.<\/p>\n