Can some one tell me how they make this please? I had some the other day and it was so good. Is it really hard to make? Thanks
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04-22-03, 02:15 PM
Di
Hi Sam-

No, this is very easy to make. My recipe comes from a cookbook handed down from my Great Grandmother published in 1906. I've tried other recipes for this but this one tops them all. I'll dig out the book later this afternoon and get back to you.
Di

04-22-03, 04:25 PM
esencia
Pineapple Upside Down Cake the blonde way- First you have to turn the oven upside down...

just kidding

Here is a recipe from my favorite pastry chef, Gayle Gand.

1/2 cup dried cherries
1 cup apple juice, boiling
1 pineapple, skinned and core removed
2 cups cake flour
1 tablespoon baking powder
Pinch salt
1 1/4 cups granulated sugar
6 tablespoons (3/4 stick) unsalted butter, room temperature
1 cup dark brown sugar, firmly packed
2 vanilla beans, scraped
4 large eggs
3/4 cup whole milk
2 cups heavy cream

Preheat oven to 350 degrees.
Rehydrate the cherries in the apple juice and let soak until tender. Drain and chop. Slice the pineapple as thin as possible. Sift together the flour, baking powder and salt, 3 times over parchment paper. In a heavy saucepan, heat 1 cup granulated sugar and cook until amber in color, about 5 minutes. Remove from heat and add 3 tablespoons of the butter. Mix carefully with a wooden spoon. Pour the caramel into a 10-inch cake pan and spread around the bottom. Sprinkle with brown sugar. Line the pan with overlapping pineapple slices, covering the entire pan. In the bowl of a mixer, cream together remaining 3 tablespoons butter and vanilla scrapings with remaining 1/4 cup granulated sugar. Add the eggs, 1 at a time, and mix until fluffy. Add the milk alternating in three additions with the sifted dry ingredients. Fold in the cherries. Transfer to the pineapple lined pan. Bake until a cake tester comes out clean, about 70 minutes. Invert onto a cake plate. While the caramel left in the bottom of the pan is still hot, quickly transfer it to a saucepot over low heat. Add heavy cream and stir to make a sauce. Let thicken and serve with cake.

04-22-03, 07:07 PM
Di
Here's the recipe I was telling you about. You can use canned pineapple, apricots or peaches.
The topping is made first.

TOPPING
1 cube of butter or margarine
1 1/4 cups brown sugar
1 can- pineapple, apricots or peaches
1 cup walnut pieces

Melt butter in a heavy frying pan (I use cast iron)
Remove from heat
Spread brown sugar evenly over melted butter
Sprinkle with walnuts
Add fruit, minus the juice, if using apricots, the skin side goes down.

BATTER

3 eggs
1 cup reg. sugar
5 tablespoons of juice
1 cup flour
1 teaspoon baking powder

Separate the eggs and beat the egg whites till stiff. Set aside.
Beat the egg yolks, add sugar, juice and flour and baking powder.
Fold in the beaten egg whites.
Pour over the topping mixture and bake at 350 degrees 25-30 minutes. Top will be slightly browned when done.

Remove from oven, cover the pan with foil then a cookie sheet so you can turn it over easily.
Turn over, remove pan and let the cake cool.


Esencia-
Your recipe really sounds yummy. I'm definately going to try it.

04-22-03, 09:29 PM
samantha
Thanks so much Di! Those sound really good and I already tried the oven bit Esensic...didn't work.. Wink

04-24-03, 06:01 AM
Fritzzs
I have made up-side down cakes for years, and am allways getting raves about them...
The days of makeing cake from scratch ( except for specials ones) is a thing from the past...
Buy a yellow cake mix...use real butter---instead of using water in the recipe, subsitute pineapple juice...
I use a large skillet to cook the cake in, that is what I use to melt the butter and brown sugar in too...Use about a half plus stick of butter, and enought brown sugar to cover the bottom of the skillet about almoust 1/2 of an inch...The sugar is going to melt down..DO NOT COOK OR BRING TO A BUBBLE BOIL...Just melt and mix...
Now, lay pineapple rings (canned)around in the skillet on top of the sugar...Next place red Marchino cherries in the spaaces...the more the better...
Pour the batter evenly over all that and bake...( 35o) Try not to over-bake it...
When done, take it out and immmmmediatly turn upside down onto a large plate or platter..
Its 50/50 that all the sugar will come out, so just use a spacular and spread it where it belongs...
The longer the cake can sit before cutting, the better tasting...Overnight is best...
ENJOY !!!

04-24-03, 07:03 PM
samantha
thanks so much I just got everything at the store today to make one so im about ready to give this a try! Big Grin

05-04-03, 12:25 AM
Sherasi
I used sliced bananas in place of the pineapple.. that is also very good.

05-05-03, 01:30 AM
Di
Hi Sherasi-
I never thought of trying that, sure sounds good. That's going to be my next one!
BTW- Congratulations on EOM - It's well deserved.

05-07-03, 11:51 AM
Fritzzs
Peaches also works...

05-07-03, 11:35 PM
Di
Right Don, though I've found fresh nectarines are an improvement over peaches as they have a lot more flavor.

07-14-03, 07:09 PM
cyberlaol
Sam if you make this cake send me a piece-LOL

07-14-03, 09:18 PM
Di
Cyberlaol

That cake is so easy to make you could make one for yourself. Try it!
Just make sure you beat the egg whites till they'll stand up, other than that you cannot make a mistake.

07-14-03, 11:36 PM
stanbee
Yum. Scratch cakes are stil the best.

07-15-03, 12:07 AM
Di
I agree Stanbee, mixes ok but I do prefer scratch

This message has been edited. Last edited by: DorianGreyed,