While writing the story below, my sister was busy testing recipes for her summer cooking camp, and fixing (correcting) my grammar. Today, I have eaten cookies, cupcakes, bread, and cake. I feel like a complete gluten, with an ambition for dental decay. But, the pineapple upside down cake was the best I have ever eaten, which is why I am posting the recipe, and heading back for another slice!
Okay, here it is
Preheat the oven to 350 degrees Fahrenheit. Grease a 9x13-inch baking dish. Arrange drained pineapple rings and maraschino cherries in the bottom of the prepared dish. Sprinkle with 1 1/2 cups dark brown sugar over pineapple and cherries. Pour 6 tablespoons melted butter over sugar and fruit.
Cream together 1 cup sugar and 3/4 cup softened butter. Beat in 1 cup milk, 2 eggs, and 2 teaspoons vanilla, stirring after each addition. Stir in 1 teaspoon baking powder and 2 cups flour. Pour cake batter over sugared fruit. Bake 40 - 50 minutes. Cool and serve inverted. Enjoy!
This recipe is from the early 1900s. If you're feeling authentic, try cooking it in a cast iron skillet and serving it at a bridge party.
The chef
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