Pineapple Upside-Down Cake
Dole Company (Adapted recipe)
1930s
Fruit Layer Ingredients:
1/3 cup butter
2/3 cup brown sugar, firmly packed
1 can (20 oz.) pineapple slices in juice, drained (7-8 slices)
7-8 Maraschino cherries, drained
Cake Ingredients:
1-3/4 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
3/4 cup granulated sugar
2 Tbsp. grated orange peel
1/3 cup butter, room temperature
3 large eggs, room temperature
1 tsp. vanilla extract
2/3 cup buttermilk, room temperature
1 cup whipping cream, stiffly beaten
1. In an oven-proof 9- or 10-inch diameter skillet or baking pan, melt butter
for fruit layer; sprinkle brown sugar over butter. Stir until smooth. Arrange
pineapple slices on brown sugar. Place cherry in center of each slice; set
aside.
2. In a medium bowl, whisk together flour, baking powder, baking soda and salt.
In a large bowl with electric mixer, beat sugar, orange peel and butter until
blended, about 1 minute. Beat in eggs, one at a time, beating for 30 seconds
after each addition. Add vanilla. Add flour mixture and buttermilk alternately
to egg mixture, mixing to combine.
3. Spoon cake batter evenly over pineapple layer. Bake in a 350� F oven for
about 45 minutes or until cake tests done when wooden pick is inserted in
center. Immediately turn upside down onto heat-proof plate. Let skillet remain
over cake for a few minutes to allow syrup to cover cake. Serve warm with
whipped cream.
AUTHOR: Mai |