||Pineapple Upside-Down Cake (Skillet)
1 cn Pineapple Slices In Syrup
(1 pound 4 ozs)
1/4 c Butter
2/3 c Brown Sugar, Firmly Packed
1 c Unbleached Flour, Unsifted
3/4 c Granulated Sugar
1 1/2 ts Baking Powder
1/2 ts Salt
1/2 c Milk
1/4 c Vegetable Oil (Or Solid
1 lg Egg
1/4 ts Grated Lemon Rind
1 ts Lemon Juice
1 ts Vanilla Extract
This one may be a little strange to you, but is a classic in its own right.
The difference between this one and the one you usually find in the
cookbook, is that this one uses a skillet for a baking pan.
Drain the pineapple, reserving 2 Tbls of the juice. Melt the butter in a
heavy 10-inch ovenproof skillet. Stir in the brown sugar and reserved
pineapple syrup, blending well. Remove from the heat. Arrange the
pineapple slices in the sugar mixture in a balanced arrangement. Place a
maraschino cherry in the center of each pineapple slice.
Combine the flour, sugars, baking powder, and salt in a large bowl. Add the
milk and oil then beat, with an electric mixer set on high speed, for 2
minutes. Add the egg, lemon rind, lemon juice and vanilla extract and beat
for an additional 2 minutes. Carefully pour the batter over the pineapple
in the skillet, spreading evenly. Bake in a preheated oven for 25 minutes
or until the cake tests done. Remove from the oven and cool on a wire rack
for 5 minutes. Place a serving plate upside down on the top of the skillet
and invert the skillet and plate. Serve this cake warm.
For Peach Upside-Down Cake, use a can of peach halves instead of the
pineapple slices and proceed as above.
From The Food Fare Section Rocky Mountain News September 3, 1986