became quite popular in the early 1900s because pineapple from a very
popular ingredient during those times. The idea of putting fruit in bottom
of our desserts is not a new fad and has actually been done since the
Middle Ages. The cake was originally made from apples and other fruits,
cooked in cast iron skillet on the top of the stove. With the invention
of the oven and the popularity of pineapple at the time it was just a
unique twist to put into an already traditional dessert.
There are many theories how it came to be, I always heard it was a
cake that went wrong. A house wife cooking a fruit base cake
accidentally scorched the top and to save it / hide it she tipped it’s on it face
with the glazed fruit now at the top was able to sink into the sponge. It
was an instant hit and behold a classic was born. Another tale said it
originated from France from what is called a Tarte Tatin which is basically
an apple tart that was turned upside down because of another scorched top.
So it is a great way to see how we all influence each other to get to a
yummy ending… or we just need to learn to set our timers!
Pineapple Upside Down Cake
Heat:
1/4 Cup butter
Stir in:
3/4 Cup of Packed Brown Sugar (best to have the moist kind)
Drain:
1 Can of Pineapple in Syrup (Rings, crushed, chunks how ever you prefer)
**Save your Syrup**
Spread:
The amount of Pineapple (and cherries) you want to use over the brown
sugar, place in the oven on a low heat (275F) while you mix the batter.
Beat:
2 Eggs
3/4 Cup granulated Sugar
1 Tsp Vanilla
Fold in:
1 Cup sifted Plain Flour (I will cheat and use Self rising)
1 tsp baking powder
1/4 tsp salt
Stir in:
1/2 Cup of the Syrup from the pineapple
Pour the batter over your pineapple mixture, careful not to disturb your
positioned fruit layout bake for about 35 to 40 minutes or until done. Let
stand about 5 minutes before turning upside down onto a serving plate.
Great to be served warm plain or with a touch of rum sauce(the left one). They serve about 8, so Bon apatite! xoxox
PS I did taste and oh my! It was very moreish. I think I prefer the rum one.
