Pineapple Upside Down Cake
Pineapple Upside Down cake describes this cake very well: Pineapple is placed in the bottom of the baking pan and the batter is poured on top. When baked, the cake is flipped over so that the bottom becomes the top! This is not a fancy cake, but has a sweet, homey goodness to it that makes it a family favorite. Traditionally it was baked in a cast-iron skillet so that the topping got evenly caramelized, but most folks today don’t have a frying pan that has an oven-safe handle. A round or rectangular baking pan works just as well.
Preheat oven to 350°F [175°C].
Drain the juice from the can of pineapple.
Sift the flour and blend in the baking powder and salt. Set aside.
Bake for about 45 minutes. A toothpick inserted in the center should come out clean.
Although not part of the original recipe, a handful (about 1/2 cup) of chopped pecans is a nice touch. Sprinkle over the brown sugar or between the pineapple slices.
You can also use a 20-oz can of crushed pineapple instead of the slices. Be sure to drain it well.
I made this in spring of 2006 using the same ingredients but altering the method so that it was quicker to make. Instead of separating the eggs, simply beat them into the creamed mixture, then add the flour, milk and vanilla. I found it was just as good and still had a nice light texture. Fewer bowls to clean, too!
I didn’t have a 10-inch round pan at my disposal so I made it in a rectangular pan, about 8”x12” [20 cm x 35 cm:
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