You know, some foods have that uncanny power to transport you to a different place or a different time in your life. I needed an idea for dessert to take to Leslie’s tomorrow – something classic, pretty to look at and over the top yummy. Several things would fill this bill, but I knew I’d found the perfect recipe when suddenly I had the sensation that I was 12 years old, sitting patiently at my parents’ dining room table waiting for my serving of Pineapple Upside Down Cake. I would take tiny little bites to try and make it last. Mmmmmm mmmmm.
This recipe is my grandmother’s (Paul’s great-grandmother).
Pineapple Upside Down Cake
Preheat oven to 375F.
In well greased ovenproof skillet or 9″ round metal cake pan and line the rim with a narrow strip of parchment paper. This will allow the cake to be turned out neatly. Heat on low burner, add the following and stir until the sugar has dissolved:
2 tbsp butter
1 cup brown sugar
Place on top of this in an attractive fashion:
1 can pineapple rings, drained (drink the juice or use in your next stir fry)
1/2 cup chopped walnuts
2/3 cup butter, softened
3/4 cup sugar
1 1/2 cups flour
1 tbsp baking powder (yes, tablespoon)
3/4 cup milk
Cream butter, sugar, eggs. Sift flour, baking powder and add it alternately with milk to the butter mixture. Beat well and spread over pineapple.
Bake 375F for 40-45 minutes until center springs back to the touch. If you used a skillet be careful not to grab the handle like I did! Burned the palm of my hand pretty bad. Carefully invert onto a flat plate while hot. Best if baked the day before serving.
It’s a sure thing!