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August 2, 2011
Fruity Upside-Down Cake
Traditional Cakes & Pies
Prep time:
15 minutesbaking time:
50 minutes“Watching Grandma turn this cake upside down was the first fun part; eating it was the next.”
Ingredients
Serves 10
- 1 1/4 cups sifted cake flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 8 tablespoons (1 stick) butter, softened, divided
- 1 1/4 cups firmly packed light brown sugar, divided
- 1 large egg
- 1/2 cup milk
- 1/2 teaspoon each vanilla and lemon extract
- 1 (20-ounce) can crushed pineapple, well drained
- 1 (16-ounce) can sour pie cherries, drained
- Fresh mint leaves, optional for garnish
Directions
1
Preheat oven to 350°F. Combine flour, baking powder and salt in a medium bowl; set aside.
2
Beat 4 tablespoons butter and 3/4 cup brown sugar in a large bowl until light and fluffy. Blend in egg. Add flour mixture alternately with milk, beating well after each addition. Blend in the vanilla and lemon extract.
3
Melt remaining 4 tablespoons butter in a 9-inch ovenproof skillet or 9-inch round cake pan. Stir in the remaining brown sugar. Tilt skillet to evenly cover bottom with brown sugar mixture.
4
Top brown sugar mixture with crushed pineapple. Reserve a few cherries for garnish, if desired. Spoon the remaining cherries over pineapple; top with batter. Bake until a toothpick inserted in center comes out clean, about 50 minutes.
5
Cool cake in pan on wire rack for 10 minutes. Loosen edges and turn upside down onto cake plate. Garnish with reserved cherries and mint leaves, if desired.
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Grandma's Secret Trick
Grandma's Secret Trick
Some of Grandma's older recipes, especially cakes, called for sifting the flour. Even though today's flour is more finely milled than in the past, Grandma insisted that flour should be sifted in recipes calling for sifted flour. According to Grandma, unsifted flour measured about a tablespoon or two more than sifted, and this extra flour could make the cake heavier or drier in texture.
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