Thursday, May 29, 2014

Pineapple Upside Down Cake


There are some desserts that make me nostalgic for my childhood. Like most women in her generation, my mother didn't work outside the home.

I was lucky enough to have good home cooked meals every night, two parents that, though they weren't perfect, made sure our home was secure, and a place I never had to worry about losing. They both worked hard, and of course, I took it all for granted as most kids do.

Both my parents have passed on, and the older I get, the more I wish I could have recognized all they did for me, and said thank you.

Family life is complicated. We all know that, and it's hard sometimes to get the words out that we want to say. Or we say the words that we wish we could take back, and sometimes they can alter the course of our lives.

So today I made my mother's Pineapple Upside Down Cake. Or at least a version of it, because I don't have her original recipe.

But this recipe is pretty fabulous, and I think she would have approved. Whenever I make this, I think of her in the kitchen, in her apron, and I'm so glad she was my Mom.

Recipe for Pineapple Upside Down Cake


Ingredients:

 1 1/3 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup vegetable oil
3/4 cup milk
1 teaspoon vanilla
1 egg
grated rind from 1 lemon
1 tablespoon fresh lemon juice
1/4 cup butter (1/2 stick)
1/2 cup dark or light brown sugar
1 20-ounce can pineapple slices
1 small jar Maraschino cherries

Directions:

 Preheat oven to 350 degrees.
In a mixing bowl, sift together the flour, sugar, baking powder, and salt. Add the oil and milk to the bowl and beat with an electric mixer for 1 minute. Add the vanilla, egg, lemon rind, and lemon juice, mixing just until well combined.

In a 9-10 inch round cake pan, on the stove, melt the butter over low heat. Remove from the heat and sprinkle the brown sugar around the pan. Arrange the pineapple slices and cherries on top.
Pour the batter evenly over the top, and bake for 30 minutes.

Remove cake from the oven and cool in the pan for 5 minutes. Turn cake out onto a circular platter.

 Serves 6.

Patricia

1 comment:

  1. You just made me want to cry! It is funny how we realize so much more as we get older. Thanks for sharing. I feel a lot like this and I bet a whole bunch of us do. Thanks for sharing. I love the recipe too!! Rita Spratlen

    ReplyDelete