Food Friday ~ Pineapple Upside-Down Cake
Happy Friday! Today we’ve decided to carry on from yesterday’s article about the 1920’s. Pineapple Upside-Down Cake was invented in the early 1920’s. Some printed recipes have been found dated 1925, but I’m sure housewives were sharing the know how before it was actually printed.
According to my cookbook, “A Piece Of Cake”, written by Susan G. Purdy, the pineapple upside-down cake was originally baked in a cast iron skillet. Here’s how she explains it: You just melt butter and brown sugar in your pan on top of the stove, arrange your fruit and nuts in the sugar glaze, the cake batter is poured on top, and the cake is placed in the oven to bake. When done, the cake is inverted onto a serving platter so that the glaze and the fruit is on top.
I have made mine in individual muffin tins. They turn out to be really cute, single serving cakes. I melt the butter in the microwave, pour a bit of it in each tin. Place about 2 tbsp. of brown sugar on top of that, place one pineapple ring and a cherry in each spot, pour in the batter, bake until done. Then invert onto a serving platter.