Oh, December. It's almost time for us to part...and while our time together has been sweet, I'm feeling a bit...overwhelmed...and I think we need a break. It's not you, it's me. I promise.
Okay...so that's a bit dramatic. I'm back from the holidays in Shreveport and we had a really, really wonderful time. We spent Christmas day cooking, saw some friends, met new people, and were pretty much spoiled. So what's the problem? I'm full. I know, I know... that's the nature of the holidays and I really wouldn't have it any other way. That having been said, it's time for a week or two of clean living (low on carbs, high on vegetables and water!)
Before we embark on some healthy eating, I just had to share this cake with you. I've made it twice this month and it's been so well received that I couldn't keep it to myself. Pineapple upside down cake holds so many nostalgic memories for a lot of people that it just make folks smile when you uncover it. I'd forgotten how much *I* enjoyed it and I'm so glad I rediscovered it.
I've altered Nigella's recipe a little bit to make this a little moister and a little more flavorful. A touch of vanilla and a splash of orange juice does this recipe wonders. It also helps stretch the dough out to make a 9" or 10" cake. You can cut this cake and your guests can happily eat this as is. However, you could also serve this slightly warm with some vanilla ice cream or homemade whipped cream for some extra "mmmm"s.
Pineapple Upside-Down Cake - based on Nigella Lawson's original recipe found here - serves 8
- Preheat the oven to 400°F. Prep your 9 or 10 inch spring-form pan or cast iron skillet with butter or cooking/baking spray
- Sprinkle the 2 tablespoons of light brown sugar over the bottom of the cake pan. Arrange the pineapple slices to make a circular pattern as in the picture.
- Fill each pineapple ring with a maraschino cherry and then dot one in each of the spaces in between the rings.
- Put the flour, butter, sugar, eggs, baking powder, and baking soda into a food processor (or large bowl & electric hand mixer) and blend until the batter is smooth. Then pour in the vanilla and the orange juice to thin the batter and amp up the flavor.
- Pour this mixture carefully over the cherry-studded pineapple rings- This recipe makes a large, flat cake. It will only just cover the fruit, so spread it out gently.
- Bake for 20-25 minutes depending on the calibration of your oven. I check mine at 20 minutes - it's done when a toothpick comes out clean. Allow to cool and run a knife around the edge of the cake in the pan to loosen the edges. Flip over onto serving plate or cake stand. Serve.