Monday, August 23, 2010
The Monday Recipe Blog
Here's another one of the traditional cast iron recipes - Pineapple upside-down cake. Again, you can use other cookware besides cast iron with these recipes, they just work and taste better in cast iron.
Pineapple Upside-Down Cake:
3 T. butter
1 c. light brown sugar
7 slices of canned pineapples
1/2 c. pineapple juice (reserved from the canned pineapples)
7 candied cherries (optional)
12 pecan halves (optional)
1 1/2 c. sugar
1 t. vanilla
1 1/2 c. all-purpose flour
1 1/2 t. baking powder
1/4 t. salt
You will use a 10 inch cast iron skillet.
Preheat the oven to 350.
Melt the butter in your skillet over low heat. When melted, sprinkle the brown sugar over the butter and remove from heat when the brown sugar begins to melt.
Place the pineapple rings in the skillet. You can cut some in half if you need to in order to fit them in. If using cherries, place one in the center of each ring. Lay the pecan halves between the rings.
Beat the eggs in a mixing bowl, then stir in the white sugar. Add the vanilla and pineapple juice - mix all of this up well.
In a separate bowl, combine the flour, baking powder and salt, then add them to the egg mixture and blend it together.
Pour the batter over the brown sugar and pineapple rings in the skillet.
Bake for about 45 minutes, until nicely brown and an inserted toothpick comes out clean. While it's still warm, invert it onto a platter. The pineapple rings and caramelized sugar will be on top, and the cake will be delicious!
This recipe will serve about 8 people, and has 445 calories per serving.