Pineapple Upside-Down-Cake

-
Staying home during the Virus had made me gain weight. But I've been baking a whole lot more with my daughter. I've been making Pineapple Upside-Down-Cake for over 30 plus years and have never deviated from the original recipe (Not my recipe). I have also used this recipe with Sliced Peaches, and it, too, came out beautiful. 


Ingredients.

  • 1/4 Cup of Butter
  • 1/2 Cup of Firmly Packed Brown Sugar
  • 7 Slices of canned Pineapple Drained very well
  • 7 Maraschino Cherries
  • 1 1/4 Cup of All-Purpose Flour
  • 1 Cup of Sugar
  • 2 Teaspoons of Baking Powder
  • 1/2 Teaspoon of Salt
  • 1 Large Egg
  • 6 Tablespoons of Vegetable Shortening
  • 3/4 Cup of Whole Milk
  • 1 Teaspoon of Vanilla Extract
  • Option- Powdered Sugar as well as Whipped Cream.
  • 9-Inch Cake Pan or Springform Pan.


Use parchment paper on the bottom on the pan. If using a Cake pan, make sure to Butter up and flour up. If using a Springform Pan, do the same thing but place a foil on the very bottom to mitigate leaks. You may skip the Butter and Flour if using non-stick, but still grease it up a bit of cooking spray.

Place butter in the pan and melt in the oven. Skip this part if you melt butter separately. Stir in brown sugar and spread out evenly. 

Arrange pineapple slices on top of butter and brown sugar. Place one cherry, cut-side up in the center of each pineapple slice.

Mix and sift all dry ingredients together in one large bowl. In a separate bowl, mix wet ingredients. Pour wet ingredients on to dry ingredients and mix on low using a hand mixer. Increase speed and beat on for about 3 minutes until smooth. Pour batter evenly over pineapple slices. Smooth top by rotating pan (centrifugal force) a few times. Pound pan on the surface too. 

Bake for 40-45 MInutes until wooden pick comes out clean. Cool on a wire rack for 10-Minutes. Carefully invert on to a serving plate and let it rest another 10-Minutes. Serve!!!
















Comments

Post a Comment

Popular posts from this blog

Curing Notes and some Math

-
Image
(OP-2016) I wrote this up to help you with some of my recipes. I hope these notes and links expand your knowledge of curing.  My recipes are straightforward to follow if you use the info given below. Replicating my recipes is possible because I use percentages for everything. The weight of meat plus fat is 100%, and all ingredients to be added are expressed as a percentage of the weight of the meat plus fat.  Percentages can be used to standardize recipes regardless of batch size, and all weights are metric. An online calculator is provided below.  No weights are given because the weights of meats vary. Again everything is a percentage of the meat's weight after trimming. Here is an example- Meat weight,  2393  grams, and we want to find out the amount of salt we need in grams-  2393 * 3.5%=83.755 or 2392/100 * 3.5 =83.755 grams. Or 2393 * .035 = 83.755 For most of my recipes, I use  .25%  c...
Read more

Eye-of-Round (Sous-Vide)

-
Image
EYE OF ROUND- EOR  (OP- 5/2017)I've been wanting to do this for a while but prefer other cuts for roast beef (I still do). Anyhow, after reading all the pontificating posts on E-O-R, I wanted to see what all the hype was about. After making about 5 of these E-O-R's, I have dialed in what I believe is the perfect temp and time.  The T/T was selected because it provides the highest moisture retention, texture (tenderness) for slicing using a Deli-Slicer. If you plan on slicing by hand or wanted to slice very thick to serve as an entree it might not work. The E-O-R will be cooked at 128f for 24 hours and sliced on my Berkel Slicer.  (Disclaimer located at the bottom for T/T). Note: The T and T are perfectly fine. The Log Reduction is exceeded 12.  If you plan on purchasing the E-O-R at Costco or another whole seller, I will suggest buying it cryo-vacuumed-sealed. If you don't, there's a possibility that it was mechanically tenderized. I'm not against...
Read more

Burnt Ends the Sous-Vide way!!!

-
Image
  The King of BBQ Brisket is Burnt Ends. But what are Burnt Ends? Traditional Burnt Ends are from the point of brisket. Where I live, you rarely find a whole packer (whole briskets), and when you do come across one, you're usually not in the market for one. Yes, yes, I could buy one and freeze it, but I don't like to freeze the meat. So I decided to make Burnt Ends entirely from the flat. Burnt Ends are a delectable delicacy and are prized by many if not all BBQ enthusiasts. I actually prefer Burnt Ends to BBQ brisket. Sometime during the "cook," the whole brisket is removed, and the point is separated from the flat. Traditionally the point is cubed up and doused with more spices and smoked very low and slow for a couple of more hours, and sometimes BBQ sauced is added. Burnt Ends are typically served with a little char on them with some BBQ sauce on the side or in sandwiches. I recently attended a BBQ workshop, and t...
Read more