Pineapple Upside-Down Cake



Pineapple Upside-Down Cake Medium cast Iron skillet

Yields: 6 servings Prep time: 15 min Cook time: 50 min

Ingredients:

Pineapple Topping (see recipe on back)

Cake:

1 cup all-purpose flour

3/4 cup granulated sugar

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1 egg, room temperature

1/2 cup milk

1/4 cup vegetable shortening

2 T pineapple syrup

1/4 teaspoon grated lemon zest

1 teaspoon fresh-squeezed lemon juice

1 teaspoon pure vanilla extract

Directions:

_____________Preheat oven to 350 degrees F. 

*Measure all ingredients before proceeding.

_____________Prepare Pineapple Topping- see back for directions.

______________Zest Lemon: rinse lemon with cold running water, Using microplane, grate yellow portion of peel only on sheet of wax paper. Measure amount needed. Cut lemon in half with chefs knife/cutting board and squeeze into custard cup for juice. Remove seeds.

______________In a large stand mixer bowl, combine flour, sugar, baking powder, and salt. Add egg, milk, and vegetable shortening; beat 2 minutes on speed 6. Add reserved pineapple syrup, lemon zest, lemon juice, and vanilla extract; beat 2 minutes.

______________Pour cake batter over prepared pineapple slices in the medium size cast iron frying pan, spreading evenly.

Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Remove from oven and cool 5 minutes on a wire rack.

Run knife around edge of pan to loosen; cover with a cake plate and invert. Serve warm.

Pineapple Topping: Carmel Apple Topping:

 

1/4 cup butter ¼ c. butter

2/3 cup firmly-packed brown sugar ½ c. packed brown sugar

1 (1-pound, 4 ounce) can sliced pineapple ¼ t. cinnamon

dash nutmeg

3 small apples peeled, thinly sliced.

In a medium cast-iron frying pan over low heat, melt butter. Stir in brown sugar until sugar melts or carmelizes. Remove from heat.

Drain canned pineapple, reserving 2 tablespoons pineapple syrup (for cake batter). Arrange drained pineapple slices onto top of sugar mixture.

*****caramel apple topping: arrange apples in butter, sugar mixture with spices.

Set aside until ready to pour the prepared cake batter on top.

**if using 2 smaller frying pans :

In each pan melt 2 T butter + 1/3 cup brown sugar using medium heat.

Bake approximately 30-35 min. or until inserted toothpick comes out clean.

Pineapple Upside-Down Cake (Large cast iron frying pan)

Yields: 10 servings Prep time: 15 min Cook time: 50 min

Ingredients:

Pineapple Topping (see recipe on back of sheet)

Cake:

2 c all-purpose flour

1 1/2 cup granulated sugar

1 T baking powder

1/2 teaspoon salt

2 eggs, room temperature

1 cup milk

1/2 cup vegetable shortening

¼ c. pineapple syrup

1/2 teaspoon grated lemon zest

2 teaspoon fresh-squeezed lemon juice

2 teaspoon pure vanilla extract

Directions:

___________Preheat oven to 350 degrees F. 

*Measure all ingredients before proceeding.

__________Prepare Pineapple Topping- see back for directions.

__________Zest Lemon: rinse lemon with cold running water. Using microplane, grate yellow portion of peel only on sheet of wax paper. Measure amount needed. Cut lemon in half with paring knife and squeeze into custard cup for juice. Remove seeds.

__________In a large stand mixer bowl, combine flour, sugar, baking powder, and salt. Add egg, milk, and vegetable shortening; beat 2 minutes on speed 6. Add reserved pineapple syrup, lemon zest, lemon juice, and vanilla extract; beat 2 minutes. Scrape sides/bottom of bowl with rubber spatula.

__________Pour cake batter over prepared pineapple slices in the Large size cast iron frying pan, spreading evenly.

Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Remove from oven and cool 5 minutes on a wire rack.

Run knife around edge of pan to loosen; cover with a cake plate and invert. Serve warm.

Pineapple Topping: Carmel Apple Topping:

 

1/4 cup butter ¼ c. butter

2/3 cup firmly-packed brown sugar ½ c. packed brown sugar

1 (1-pound, 4 ounce) can sliced pineapple ¼ t. cinnamon

dash nutmeg

2-3 small apples peeled, thinly sliced.

In a cast-iron frying pan over low heat, melt butter. Stir in brown sugar until melted and well blended. Remove from heat.

Drain canned pineapple, reserving 2 tablespoons pineapple syrup (for cake batter). Arrange drained pineapple slices onto top of sugar mixture.

*****caramel apple topping: arrange apples in butter, sugar mixture with spices.

Set aside until ready to pour the prepared cake batter on top.

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Pineapple Upside-Down Cake History:

The upside-down cake, which was so popular in the '50s and '60s, is again gaining in popularity. No wonder - it's still wonderful! Use your old cast-iron frying pan. The heavy pan keeps the butter from burning, and the handle makes it easy to flip the cake upside down when it is done.

 

According to most historians, the late 1800s were when the term “upside down cake” first began appearing. Up until that time, this type of cake was referred to as skillet cakes. This was because ovens have not always been common or reliable, skillet cakes were born of practicality. Cakes were made in the popular cast-iron skillets on top of the stove. Inverting a cake to reveal a topping was very popular as far back as the Middle Ages.

The first upside-down cakes were not even made with pineapple, but with seasonal fruits such as apples and cherries, as the canned pineapple hadn’t been invented yet. Canned pineapple manufacturing didn’t begin until 1901 when Jim Dole established the Hawaiian Pineapple Company (now Dole Company) and began producing and marketing mass quantities of canned pineapple.

In 1925, the Hawaiian Pineapple Company sponsored a contest calling for pineapple recipes with judges from the Fannie Farmer’s School, Good Housekeeping, and McCall’s Magazine on the judging panel. It is said that 2,500 of the 60,000 submissions were recipes for pineapple upside-down cake. The company decided to run an ad about the flood of pineapple upside-down cake recipes it had received, and the cake’s popularity increased!

Pineapple upside-down cakes began appearing in magazines, cookbooks, and advertisements. In 1927, a booklet was published called Aunt Sammy's Radio Recipes, Developed by the Bureau of Home Economics, U.S. Department of Agriculture, and written by Ruth Van Deman and Fanny Walker Yeatman. The booklet was a compilation of 70 menus and about 300 recipes broadcast  from October 1926 to June 1927 in the "Housekeepers' Chat" programs of the radio service.

Why is cast iron handy for this recipe?

Why were skillet cakes invented?

What ingredients were the first upside down cakes made out of?

What was the original name of the Dole company?

How did pineapple upside down cakes become popular?

What year did they become popular?

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