Preheat the oven to 350 degrees F.
The pineapple was already cubed the base/top of the cake is pineapple mixed with melted butter and brown sugar to make a basic caramel. I started with a half pound of Irish butter, about 1/3rd of that was melted for the caramel sauce. How much brown sugar? I didn't measure, I mixed it with the melted butter until it looked about right.
The rest of the butter was creamed with about 3/4 of a cup of granulated sugar, until light and fluffy. I added three eggs, beat it on medium for two or three minutes until it was light and fluffy. I mixed about 1 1/2 cups of all purpose flour, a heaping teaspoon of baking soda, a heaping teaspoon of baking powder, a generous pinch of salt and slowly mixed into the wet ingredients. I added a generous tablespoon of vanilla extract. It hadn't quiet picked up all of the dry ingredients, so I mixed in two heaping soup spoons of sour cream.
I sprayed a rectangular glass baking dish with cooking spray. Spread the pineapple, with the butter and brown sugar mixture in the bottom, then layered the cake batter over the top, it makes a thin layer of batter, barely covering the pineapple.
Bake about 35 minutes, until a tester comes out clean. Cool for 30 minutes, cover with a plastic cutting board, flip, and hope that the caked falls out of the pan. Miracle of all miracles it worked. I slid it back in the baking dish, pineapple side up, I have a snap lid for that baking dish.
It is my version of a classic, sort of, and it worked, it really worked. The sour cream adds a lot of moisture. Store tightly covered in the refrigerator, if it lasts long enough to need storing.
I have been reading a book that among others talks about the relationship between Julia Child and Simone Beck. Simone cooked and baked the way this was done, I call it winging it, Simone (co-author of the two volumes of Mastering the Art of French Cooking) thought of it as cooking by instinct and technique, knowing how to cook and adjusting as needed. Julia was the one who insisted on precise measurements and detailed instructions (8 pages on how to boil an egg, 24 pages on french bread.) I learned to cook with detail, but failed to learn to bake by detail, because so many factors impact baking, temperature, humidity, ingredients, elevation, minor differences in ovens, even the material the mixing bowl is made out of can change the chemistry of baking. Learning to bake by technique and instinct has settled in later in life, and it works, sometimes it really works.
I love pineapple...but CAN NOT take it in other things like cake or on pizza. I like it just plain in a bowl for breakfast.ReplyDelete
I have never had a dessert pizza, pineapple does not belong on any pizza other than a dessert pizza.Delete
pizza with pineapple, ham, bacon - YUM!Delete
pizza with pineapple & shrimp - YUM!
I had a bowl of plain pineapple chunks for a snack yesterday.
Beautiful! And it would last long enough to need storing. “So I winged it" is not a phrase you would ever hear me say in the kitchen.ReplyDelete
I cut it in 6 squares, so it lasted a couple of days. Good for breakfast.Delete
While I rarely cook, I follow recipes closely. But what I do is make a note on the recipe of where to alter a recipe. Eg, bread maker bread recipe has a note to add more yeast.ReplyDelete
Can you post me a piece of your cake? Just to check.
Opps, all goneDelete
This looks delicious, I'm slowly improving my cooking and baking skills, but could never wing it at this point, since i know so liitlein my head.ReplyDelete
It has taken me years, and concurring many irrational fearsDelete
Yum, that looks good! Upside down pineapple cake was one of my favourite things that my Mom would make when I was a little girl. I've never tried to make it myself but I'm thinking of trying it, if I can find her old recipe. Yes, it MUST be HER recipe, for nostalgia purposes, LOL!ReplyDelete
I have one of my mother's cookbooks, my sister has the other one, the handwritten oneDelete
Impressive cooking skills.ReplyDelete
Thanks, if only it were calorie freeDelete
the first time I make something, I follow the recipe. the second time, I throw caution to the winds and make it MY way. I don't think my maternal grandmother ever used a cookbook or a recipe.ReplyDelete
I like pineapple upside down cake. and I am a firm believer in a tablespoon of vanilla; screw the teaspoon! keep practicing, dear!
More is betterDelete
"go big or go home" as maddie always says.Delete
I like fresh, sweet pineapple alone or mixed with compatible fruits. I've never liked pineapple upside down cake. Does anybody else's tongue get raw or burns from eating fresh pineapple? I've experienced this a couple of times. I wonder if I could be allergic. Maybe, after half a bowl, it's just too acidic.ReplyDelete
My oldest son and my whackadoo youngest sister both like it on pizza. They are the only ones in the family with that degenerate gene!
I know a few compatible fruits. I have never had pineapple burn my tongue. I can't drink hot liquids, we are all sensitive in different ways.Delete
them's fightin' words, duchess (about pineapple on pizza)! ;-bDelete
I cannot eat grapefruit as I break out in giant hives if I do.
@travel - many of my blog friends are compatible fruits. and I love them all! :)Delete
how did that pineapple come to be there I want to know; from how you describe it it sounds like a sort of surprise.ReplyDelete