Cast Iron Pineapple Upside Down Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 7 slices of canned unsweetened pineapple
3-4 tablespoons unsalted butter
3/4 cup light brown sugar
2 large eggs
8 tablespoons buttermilk
Maraschino cherries
Pecan halves
1 teaspoon vanilla
1 cup flour
1/4 cup almond flour (not required but does enhance flavor of cake)
3/4 sugar
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons butter
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Directions: |
Directions:Drain and place on paper towels: 7 slices of canned unsweetened pineapple
Warm your skillet on stove at lowest setting. Place in warmed skillet: 3-4 tablespoons unsalted butter.
Tilt the pan to coat with melted butter. Sprinkle evenly into butter:
3/4 cup light brown sugar (I used dark brown sugar in the pictured cake which works fine, just makes the cake darker. Light brown will give you a more beautiful cake allowing colors of fruit to pop.)
Stir to dissolve brown sugar, turn heat off, then place pineapple rings, Maraschino cherries, pecan halves into skillet.
Whisk together:
2 large eggs
2 tablespoons buttermilk
1 teaspoon vanilla
Note about buttermilk: You can not buy a small container of buttermilk; if you don’t want to drink it, you can freeze what you do not use for future recipes. You can also easily make your own buttermilk. The ratio is 1 cup milk to 1 tablespoon plus one teaspoon lemon juice. Stir until thickened.
With your mixer, mix together:
1 cup flour
1/4 cup almond flour (not required but does enhance flavor of cake)
3/4 cup sugar
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
Add and mix with medium speed:
6 tablespoons butter
6 tablespoons buttermilk
Once flour is moist add half of the egg/buttermilk mixture. Mix and scrape sides. Add the remainder of egg/buttermilk mixture.
Once the batter is completely mixed, slowly scrap the mixture over the fruit in the skillet.
Bake 35-40 minutes at 350 degrees using the ‘clean toothpick’ test.
Remove from oven and allow it to cool for 5 minutes. Run a butter knife around edge to ensure it is detached. Invert a large plate on top of the skillet and using oven mitts on your hands, turn the cake over. Allow 2-3 minutes for cake to drop. |
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Personal
Notes: |
Personal
Notes: The term ‘upside down cake’ appeared in the late 1800s, but the style of baking ‘upside down’ dates as far back as the Middle Ages with skillet cakes.
Prepared in cast iron skillets, fruit and sugar were added to the bottom of the pan while a simple cake batter was placed on top. After cooking over a fire, the cakes were then ‘flipped’ in order to show off the fruit and let the fruit juices run into the cake for a tastier result. The first upside down cakes were not made with pineapple, but with other seasonal fruits like apples and cherries. The use of pineapple began in 1901 when Jim Dole established the Hawaiian Pineapple Company (now known as the Dole Company) and started to produce and market mass quantities of canned pineapple. The pineapple upside down cake craze was officially documented during a 1925 contest sponsored by the Hawaiian Pineapple Company. Out of 60,000 entries submitted, a whopping 2,500 featured pineapple. The company was so surprised with the number of pineapple upside down cake recipes that they ran an ad about it, which further cemented this unique dessert’s trendy stature. — US Davis Integrative Medicine. Being that this recipe was my grandmother’s I can only assume she was influenced by the 1925 craze.
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