Pineapple Upside-Down Cake
promised my Twitter friends last week that I would put this recipe on our blog, so here it is, fresh from the oven; smelling so good, cooling on its’ serving platter. This recipe has so much going for it; easy to make; looks like a million bucks, sweetly old-fashioned, with the most amazing sauce; it tastes even better than it looks. Simple to do ….
…rrange pineapple rings, dark brown sugar and walnut halves in a 9" straight-sided pan…
…hisk up the batter with pineapple juice, eggs, sugar, and vanilla….
… ift your dry ingredients…I want my cakes light, so I sift . . .
sift with waxed paper, which is the way my mom taught me, and probably her mom taught her. But I bet people do it all different ways … This is me sifting flour : How do you do it?
ix the dry ingredients with the egg batter; pour it over the fruit, and pop it in the oven.
t comes out looking like this. Immediately turn it onto your serving platter and let it cool. (Hide it, protect it, there is huge temptation to pick out the walnuts or pull the sticky brown sugar from the sides.)
eanwhile you make the sauce with cream and sugar, and an inch-long piece of vanilla bean (slit it open, scrape the seeds into the cream, and throw away the rest) — chill the sauce well in a small pitcher.
nd here it is, with its pitcher of sauce, all ready to go where it went, which was to a Memorial Day Pot Luck with all our best friends. Serve the cake warm or at room temperature; each slice in a puddle of cold sauce.
ow, here’s the RECIPE! (It’s on page 112 of my Summer Book, or just click and you can print it out.)