I have no idea why I had never made it, it is so easy and it was, my favorite.....so in celebration of years gone by....I present the Pineapple Upside-Down Cake!
The intro to the recipe states that it comes from the chief of the Arcata Fire Department in Humboldt County, California. I can see why it is said to be an all-time favorite of the crew!
Pineapple Upside Down Cake
Arcata Fire Department, Chief and Saveur
1 3/4 cups flour
2 tsp. baking powder
1/4 tsp. fine salt
1 1/3 cups unsalted butter, divided
1 cup granulated sugar
1 Tbsp. white vinegar
3 tsp. vanilla, divided
1 1/3 cup low-fat buttermilk
10 Tbsp. brown sugar (5/8 cup)
2 Tbsp brandy
7 slices of canned pineapple
1 1/2 cup stemmed maraschino cherries
Preheat the oven to 350° F.
In a bowl, sift together the flour, baking powder, and salt. Set aside. In the mixer bowl, cream the 12 Tbsp of the butter, granulated sugar, vinegar, and 2 tsp vanilla until fluffy, 3-4 minutes. Add one egg at a time to the butter mixture, beating after each one. On low, alternately add the flour mixture and the buttermilk in 3 batches. Scrape down the side of the bowl, as needed. With the mixer on medium, beat the batter until smooth, about 3 minutes. Set aside.
Melt the remaining butter in a 10" nonstick skillet over medium-high heat. Whisk in the remaining vanilla, the brown sugar and brandy, until dissolved, about 1 minute. Remove the skillet from the heat; arrange the pineapple slices on the bottom of the skillet. Arrange the cherries among the pineapple slices, evenly. Gently pour in the cake batter. Bake the cake until it is golden and set, about 35 minutes. Let cool for 30 minutes and invert onto a serving plate.
Note: Test the cake before removing from the oven and extend the time as needed. It took my cake about 45 to 50 minutes.
While this isn't my mom's recipe for the cake, tt was fun to enjoy it and think of those times, with the family, around the table, gobbling up mom's Pineapple Upside-Down Cake!
I am sharing today at Foodie Friday and Full Plate Thursday.