Saturday, November 19, 2011

Pineapple Upside down Cake

Months ago, I had delved into a recipe for pineapple upside down cake. Today, with all the mid morning rain that was banging down, I recalled that lovely pineapple-scented mix of vanilla and cinnamon and wanted to wrap myself in it again like a nice, warm blanket. 


The kitchen and oven beckoned, and I searched in vain for the two cans of pineapple slices (I knew) I had tucked away in my food bins for just such as occasion… but, as we say in Trinidad, the tins said ‘where yuh see me, take me.’

The mystery was solved when the question on their whereabouts was asked… my family had opened them up and devoured the contents a few days ago, hahahaa!

Oh, well… at least I still have the memories from last time, right?

First off, I had sifted 2 ½ cups of flour, 2 ½ teaspoons of baking powder and 1 teaspoon of salt together.

Next, I measured out 1 cup of brown sugar to a half cup of butter. 

On to a medium flame they went; the butter got heated first, then the brown sugar was added all at once. I stirred it all together until the grains melted.

Now for the fun part! While still warm, I gently poured out the melted sugar and butter into a 9 inch rectangular baking pan. I drained off my pineapple slices (keeping the juice for the batter) and spread out a layer of 12 slices neatly in the shiny coating of sugar.
My daughter did the next part, which was putting a maraschino cherry into the centre of each slice. All we had to do again was set it aside until the batter was made…

Batter time… I softened up ¾ cup of butter with my hand mixer before adding 1 ½ cups of sugar. I beat in 3 eggs, a capful of vanilla essence and a dash each of cinnamon and nutmeg. 

Remember the juice we kept back? Just ¾ of that, plus ½ cup milk was mixed together and I brought back the flour mix. With the hand mixer on low, I alternated between mixing in the flour (divided in three), then the milk and pineapple juice (divided in half), ending on flour. 

Poured it in… gently, of course.

Smoothed it off. Not to worry if the sugar creeps up the sides of the pan. Remember, this pan isn’t one that’s greased or floured beforehand, so it acts as an easy replacement.
Into the oven it went to bake for 25-30 minutes at 375°F.

Out of the oven and it smelled absolutely heavenly. (Passed the skewer test with flying colours too.) Took a knife and just passed it along the sides of the pan to loosen, then let it cool for about 10 to 15 minutes.
Flipped it over – I confess that I was so nervous I asked my daughter to do it for me!

Success!  The Pineapple Upside down cake in all it’s glory!

(As you can see, my daughter wasted no time and went for her favourite corner piece with gusto!)

So there it was... memories of a delicious cake, that I sadly couldn't recreate today. But, at least we have these memorable visuals! 
I promise that more kitchen adventures will come for the month of December, so don’t worry... Christmas dishes will be starring in a big way!

Til then, take care, and like I always say, don’t forget to mind the pot!