Pineapple upside-down cake (skillet)
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | Pineapple Slices In Syrup |
| (1 pound 4 ozs) | ||
| ¼ | cup | Butter |
| ⅔ | cup | Brown Sugar, Firmly Packed |
| 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 |
| Vegetable Shortening) | ||
| 1 | large | Egg |
| ¼ | teaspoon | Grated Lemon Rind |
| 1 | teaspoon | Lemon Juice |
| 1 | teaspoon | Vanilla Extract |
Directions
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