Pineapple Upside Down Cake

The first time I made a pineapple upside down cake, I did not bother about its authenticity or origin or even how it is served. But I just followed the recipe from my friend and got a yummy outcome. This time, I just came across few pics of this upside down cake and there I noticed a cast iron skillet. That was a news to me and on further browsing I came to know that these upside cakes has its origin in the cast iron skillets.

This being an interesting fact, I thought of giving a try.  And now I am sure that I ll definitely make this many more times and this recipe is a sure keeper. Since I broke one whisk of my hand mixer, I wanted one recipe which does not call for beating egg whites to peak. That’s how I landed here and I wasn’t wrong.  – Quick, easy and yummy.

Ingredients:

Topping:

Unsalted Butter          --   5 tbsp
Dark brown sugar      --   ½ cup, firmly packed
Pineapple rings           --   7, I used Dole 20 oz can
Maraschino cherries --   7
Chopped walnuts        --   ½ cup

Cake:

Unsalted Butter          --   5 tbsp, softened
Granulated sugar       --   ¾ cup
Egg                                   --   1 large
Salt                                   --   1 tsp
Baking powder            --   2 tsp
Vanilla extract            --   1 tsp
All-Purpose Flour      --   1-1/3 cups
Whole milk                    --   ½ cup

Preparation of the cake:

Preheat the oven to 365 degrees F.

For the topping,  melt the butter over medium heat in a 10 inch cast iron skillet. Sprinkle brown sugar over it and stir.Swirl it and make sure you have an even layer. Once it start bubbling, remove from heat and keep aside.

Drain the rings from the pineapple can. Place the rings over the caramel. Place a cherry in the center of each ring. Sprinkle the chopped walnut in the remaining area over the caramel. Keep it aside.

Beat the butter and sugar until smooth. Add the egg, salt, baking powder and vanilla and beat well until combined. Divide the flour into 3 and add each portion followed by half of the milk and repeat, to end with the flour.

Carefully spread the cake batter over the pineapple rings and smoothen the top using a spatula or spoon.

Bake for 30 to 35 minutes, until a toothpick inserted into the center comes out clean. Make sure you do not poke into the pineapple while testing the cake.

Remove the cake from the oven and cool for 5 minutes. Place the serving plate over the top of the skillet and flip over. Let the cake fall onto your serving plate. Remove the skillet. There might be pineapple rings or cherries sticking onto the pan. Never mind - Using a fork or spoon, pick it from the pan and place it on the cake. It would not be difficult/sticky as we have enough butter in the caramel.

Reciepe Courtesy : Food Family & Finds