Pineapple Upside-Down Cake
Growing up, the one cake that I requested over any other was the Pineapple Upside-Down Cake. What a treat! When I saw a recipe for the cake on the Saveur feed a few weeks ago, I knew that I was going to be making it.....and, for the first time!
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!
Serves 8 (those would be rather large pieces...)
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
3 eggs
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.
PRINTABLE RECIPE
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.
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
3 eggs
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.
PRINTABLE RECIPE
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.
Gee I wanted macaroni salad when reading Cathy's post and now I want to make this..surely I have not done so in at least 25 years..I loved my mom's too!
ReplyDeleteI love pineapple upside down cake! Never added brandy to mine though, sounds good:@)
ReplyDeleteYou've brought back nice memories this morning. My grandmother would have thought brandy in a cake would be an excellent idea.
ReplyDeleteSam
This is such a classic cake. No matter what food purists say, I think maraschino cherries are mandatory. I like to add a littl bit of rum to the brown sugar-- kicks it up a notch or two. Pretty cake!
ReplyDeleteI haven't had this in years but now want some.
ReplyDeletePineapple upside down cake is one of my all time favorite cakes.
ReplyDeleteYour picture looks so mouth watering good. If I hadn't made one
recently, I would be running into the kitchen to make one right now.
Hi Kate,
ReplyDeleteA beautiful classic that looks delicious, one of our all time favorites! Thank you so much for sharing your special recipe with Full Plate Thursday. Hope you have a great week and come back soon!
Miz Helen