Gardening, Cooking and Decorating on the Prairie of Kansas

Welcome to Linderhof, our 1920's home on the prairie, where there's usually something in the oven, flowers in the garden for tabletops and herbs in the garden for cooking. Where, when company comes, the teapot is always on and there are cookies and cakes to share in the larder.

Tuesday, June 21, 2016

A Husband Pleaser

Husband Jim is an oddity
He prefers cakes over pies
His favorite are Red Velvet (his traditional birthday cake)
and Pineapple Upside Down
(always made for him by his Aunt Glenda)

My Aunt Oceana used to be the family Pineapple Upside Down Cake baker
Always in an iron skillet

For Father's Day this year, I treated Jim to a Pineapple Upside Down Cake
using my Aunt Oceana's recipe instead of his Aunt Glenda's one

Before the cake is baked,

Brown sugar and butter are melted in a cast iron skillet
Pineapple rings and cherries are arranged on top
The batter is added
And then the cake is baked

And once baked, turned "upside down" on a cake plate to serve!
No icing needed for the pineapple and cherries decorate the cake

It's a great after dinner dessert with a cup of coffee
But it's equally good for tea time

Aunt Oceana's Pineapple Upside Down Cake

1 can pineapple slices (8 1/4 ounces) with juice
1/3 c. plus 2 T. butter
1/2 c. brown sugar, packed
4 pitted maraschino cherries, halved
3/4 c. sugar
2 t. vanilla
1 egg
1 1/2 c. flour
2 1/2 t. baking powder
1/4 t. salt

Preheat oven to 350.     Drain the pineapple, reserving the juice.     Melt 2 T. butter in a 9 inch round cake pan (or cast iron skillet — Aunt Oceana always used a cast iron skillet).    Stir in the brown sugar and 1 T. pineapple juice.     Add water to the remaining pineapple juice to make 2/3 cup of liquid and set aside.     Arrange the pineapple rings in the pan, placing a cherry in the hole of each slice.

To make the batter:    Beat the remaining 1/3 c. butter, add the sugar and vanilla, until well blended.     Add the egg and beat for a minute more.    In a separate bowl, mix together the flour, baking powder and salt.      Add the flour mixture to the batter, alternating with the pineapple juice; beating after each addition.     Spread the batter in the pan, place the pan on a baking sheet to watch the juices, and bake 30 to 40 minutes or until a toothpick inserted in the middle comes out clean.     Cool 5 minutes on a rack and invert onto a plate.


janice15 said...

Pineapple upside down cake one of my favorites too. I always use the black iron skilet too, but always a yellow cake mix form the box.. I will be writing this down for sure and giving it a try. Thank you for sharing the recipe and thank aunt Oceana with love Janice

Southerncook said...

Your post brought back lovely memories of my Dad. Pineapple Upside Down Cake was his favorite and my mother's recipe was very similar and cooked in a cast iron pan.

I sent you an email but I don't know if I had a good email addy on my computer. It was about a book tour, Sharon Santoni who will be at Nell Hills in KC within a few days. Thought you may be interested. Her book, My Stylish French Girlfriends. It looks to be an excellent book and she also has a blog, My French Country Home. I will be at her book signing here tomorrow evening.

Loved this post.


Pondside said...

You aunt's recipe looks just like my mum's. I don't know how she did it but she always had cookies in the jar and cake in a tin, ready for tea at any time.

Pondside said...

You aunt's recipe looks just like my mum's. I don't know how she did it but she always had cookies in the jar and cake in a tin, ready for tea at any time.