It is my husbands birthday today, so – we revisit Pineapple upside down cake again.
This time around I’ve murgled together my recipe and another recipe together, (Mostly for the caramel) we will see how it goes.
Somewhere along the line I realized why I don’t like to take pictures of this cake. No matter what you do, or how great the lighting is? It is going to look like a cake from the 70’s, with an amber hue.
The fact that there is no light in my kitchen… makes it look like it has been taken right off a mangled and much loved cover of some cookbook from the 70’s, the only thing it is missing are splatters of batter or mystery sauce.
This time around, I’ve used lemon zest and lemon juice, and went traditional and used the cast iron. It seemed like there was too much butter down there in the bottom of the pan, I pondered spooning some of it out when it pooled up around the slices of pineapple like that, but it turned out ok, I think.
Post Cake eating: Yes! Yes it’s good! I can safely share the recipe with you now. There was much rejoicing! The only thing that went awry in the baking of this cake is I discovered my new vegetable peeler was broken, and I dropped the lemon I was zesting into my cracked egg.
What is nice about this cake is that it is not cloyingly sweet, nor does it have too much butter. It is a nice … lightly dense cake. Yes, I used those two words together. Yes, I meant to do that. This is a cake that makes you feel as if you had some cake…
Do you know what I mean? Some cakes… seem to just .. be gone. They don’t have any staying power. You anticipate having a hunk of cake and then.. look at your plate and its just ….
And you sit there with your fork like… What happened here?
Maybe its just me who experiences this phenomenon.
Anyway.. Yes. Cake.
Preheat oven to 350F
Your cast iron should be seasoned and ready to go. Place it on your favorite burner but don’t heat it up just yet.
Blend together in a bowl:
Zest of one lemon, Juice of half
1/2 tsp. cinnamon
1/8- 1/4 tsp. ginger
1/8 tsp. clove
1 tsp. vanilla extract
1/2 tsp. salt
1/4 c. olive oil
3/4 c. milk *
1 egg *
(* pref. room temp.)
1 1/3 c. Flour
a scant 3/4 c. sugar
2 tsp. baking powder
Blend until everything just comes together into a batter and then melt 4 tbsp. of butter in your cast iron skillet.
Add and stir: 1/2 c. light brown sugar
Dont be alarmed! IT will look like there is too much butter, it wont be perfectly blended, its ok!
Arrange into the sugar on the bottom of the pan:
Pineapple rings (Do NOT use crushed pineapple!)
Pour batter carefully over all of that and bake for 40-45 minutes.
Allow to cool for a few minutes and then carefully flip it over onto a plate. \o/ Yay, cake!
You can use pineapple juice in lieu of lemon juice. It will make it a little sweeter and more pineapply. My husband doesn’t like everything to be too sweet so… hence the lemon. 🙂