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Saturday, March 20, 2010

The Cake Slice presents: Pineapple Upside-down Cake

Guess what! I got kicked out of The Cake Slice a few weeks ago. Nuh uh, no way! Yes way, I totally did. Working at a cupcakery kept me extremely busy over the holidays. As a result, I didn't have time to squeeze The Cake Slice recipes into my holiday baking. Since I missed three months in a row they booted me. But I had a good excuse and they took me back. YAY! So here is this month's cake! And it was totally delicious. Put it this way, I made it on the 18th, and by the 19th, IT WAS GONE! Success!I love this recipe because the cake itself is not too sweet. So the buttery, brown sugary syrup that soaks into the cake isn't overwhelming. I took some to work and everyone said it was really yummy. Wendi even broke her diet to try it. Double success!!Thanks, Cake Slice, for letting me back in! :D Check out what the other Cake Slicer's came up with: The Cake Slice Bakers!Pineapple Upside-Down Cake (from "Southern Cakes" by Nancie McDermott)
Makes 1 9" or 10" round cake

Pineapple Topping
One 20-ounce can pineapple rings, with their syrup or juice
4 tbsp cold butter
2/3 cup firmly packed brown sugar
10 maraschino cherries

Cake
1½ cups all purpose flour
¾ cup sugar
1½ tsp baking powder
½ salt
½ cup milk
4 tbsp butter, softened
1 egg
1 tsp vanilla extract

Heat the oven to 350F.

To make the topping, drain the pineapple well, reserving 2 tablespoons of the juice or syrup for the cake batter. Melt the cold butter in a 10 inch cast iron skillet over medium heat. Or, put the butter in a 9inch round cake pan and put it in the oven for a few minutes as the heat melts the butter.

Remove the pan from the oven or stove and sprinkle the brown sugar over the buttery surface. Place the pineapple rings carefully on top of the scattered brown sugar and melted butter, arranging them so they fit in 1 layer. (You may have a few left over). Place a cherry in the centre of each ring, and set the pan aside.

To make the cake, in a large mixing bowl, combine the flour, sugar, baking powder and salt. Use a fork to mix them together well. Add the milk and butter and beat well with a mixer, scraping down the bowl once or twice until you have a thick, fairly smooth batter, about 1 to 2 minutes.

Add the egg, reserved pineapple syrup or juice and the vanilla. Beat for 2 minutes more, stopping once or twice to scrape down the sides.

Carefully pour the batter over the pineapple arranged in the skillet or cake pan and use a spoon to spread it evenly to the edges of the pan. Bake for 35 to 40 minutes until the cake is golden brown and springs back when touched lightly in the centre. Cool in the skillet or pan for 5 minutes on a wire rack.

With oven mitts, carefully turn out the warm cake onto a serving plate by placing the plate upside down over the cake in the pan and then flipping them over together to release the cake onto the plate. Serve warm or at room temperature.

25 comments:

thepastrykook said...

wow. to get someone on diet to eat this,,,the cake must be really good! i'll take a slice please! no wait, could i have the whole cake instead? ;)

Lucie said...

Maraschino cherries! I love them! Your cake looks utterly delicious.

Lazy Cook said...

that looks soooooo yummy and moist! mmmm...

Leslie Limon said...

Your cake looks beautiful! And I'm so glad that you're back with The Cake Slice Baker's. :)

Larie said...

Yum! I've made one, once...the caramelized sauce is so good. :D

Dani said...

glad they let u back in! :)

this is one of my fave cakes from when i was a kid - like the only cake my mom made that didnt come from a box lol

A Cup Full of Cake said...

This is my favorite cake in the whole world! It's so "retro" yet soo yummy. I have a pan that is the shape of 6 mini pineapples perfect for personal sized cakes! Love your blog too by the way!

Shanna
Acupfullofcake.blogspot.com

symphonious sweets said...

i would go off of my diet too if this cake was any where near me! You are a bad influence! Cake looks lovely and delicious.

Future Grown-Up said...

Glad you are back to baking with the Cake Slice because this looks gorgeous. I'm nervous about having mine in the house until Monday when I can dump in on my coworkers.

loneilteaches said...

It looks wonderful - I make mine very similar. The only difference is I take the juice from the pineapple and use it with what ever milk is needed for the recipe. This gives the cake itself a wonderful pineapple flavor also.

Marybeth said...

Pineapple upside-down cake is always one of my favorites...I am definitely going to havr to try this recipe...it looks so yummy! :)Marybeth

http://suiteheart.blogspot.com/

Jo said...

Oh wow, break a diet for this cake! Great job on your challenge.

Julie said...

Gorgeous cake! Can't wait to try the recipe :)

Katie said...

Your cake looks wonderful and so beautifully bronzed and glossy. Glad you rejoined our group. Your cake looks a lot fluffier than some I've seen - you did a great job

apparentlyjessy said...

Wow, pineapple upside cake, so retro! It does look tasty though, I'll have to remember this next time I have some pineapple rings to spare!

Stacy said...

This looks amazeballs!

Caroline said...

Hey welcome back to the group, I'm glad you'll be baking with us again. Great job on the cake, looks perfect! :)

Avanika [YumsiliciousBakes] said...

I skipped on this one because of the negative reviews. Surprised to see you liked it!! Looks great, anyway!!

Natalie... said...

Mmm this pineapple upside down cake looks amazing!! So so yummy!

little bee said...

haha! they layed down the law. cake, after all, is very serious business. i'm glad you finagled your way back in though because this cake looks scrumptious! nice pineapple placement.

Xiaolu @ 6 Bittersweets said...

I love upside-down cakes and this looks to be no exception. Great job!

Monica H said...

I'm glad they let you back in! ha ha!

Your cake is so light and pretty. Love that last picture.

Jelli Bean said...

I love, love, love pineapple upside down cake. The recipe I have makes too much for just Husband and I, so I'll have to try your version. I can't wait! Thanks for sharing.

Ingrid said...

LOL, I was like oh, no they didn't and you were like oh, yes they did BUT.....
~ingrid

Sandra said...

This is one of my favorite cakes too. But I have a question? What did you bake it in that gave it the rounded top? That is so much prettier than the ones just made in a flat pan. I haven't made one of these in probably 20 years, but I'm going to try this recipe. Thanks for reminding me of a cake I always loved!