Yield: 8 servings
Measure | Ingredient |
---|---|
1 can | Pineapple Slices In Syrup |
\N \N | (1 pound 4 ozs) |
¼ cup | Butter |
⅔ cup | Brown Sugar, Firmly Packed |
\N \N | Maraschino Cherries |
1 cup | Unbleached Flour, Unsifted |
¾ cup | Granulated Sugar |
1½ teaspoon | Baking Powder |
½ teaspoon | Salt |
½ cup | Milk |
¼ cup | Vegetable Oil (Or Solid |
\N \N | Vegetable Shortening) |
1 large | Egg |
¼ teaspoon | Grated Lemon Rind |
1 teaspoon | Lemon Juice |
1 teaspoon | Vanilla Extract |
This one may be a little strange to you, but is a classic in its own right. The difference between this one and the one you usually find in the cookbook, is that this one uses a skillet for a baking pan.
Drain the pineapple, reserving 2 Tbls of the juice. Melt the butter in a heavy 10-inch ovenproof skillet. Stir in the brown sugar and reserved pineapple syrup, blending well. Remove from the heat.
Arrange the pineapple slices in the sugar mixture in a balanced arrangement. Place a maraschino cherry in the center of each pineapple slice.
Combine the flour, sugars, baking powder, and salt in a large bowl.
Add the milk and oil then beat, with an electric mixer set on high speed, for 2 minutes. Add the egg, lemon rind, lemon juice and vanilla extract and beat for an additional 2 minutes. Carefully pour the batter over the pineapple in the skillet, spreading evenly. Bake in a preheated oven for 25 minutes or until the cake tests done.
Remove from the oven and cool on a wire rack for 5 minutes. Place a serving plate upside down on the top of the skillet and invert the skillet and plate. Serve this cake warm.
VARIATION:
For Peach Upside-Down Cake, use a can of peach halves instead of the pineapple slices and proceed as above.
From The Food Fare Section Rocky Mountain News September 3, 1986