Tuesday, October 15, 2013

Pineapple Upside Down Cake ~ Classic American Dessert

My very good friend, Jutta (aka Hungry Little Girl), and I were discussing favorite dishes some time ago. We talked about what dishes were "common" or classic in our country. She is from Germany, now living in the US. I am from the US but lived in Germany at one time. See the connection? :)

Anyway, we have done several post on the family meal. The old-fashioned-sit-down-together-let's-talk-about-our-day kind of meal. Like Beef Stew, Rouladen, lentils and now a classic dessert. (I previously did a classic German dessert: Black Forest Cake)

One of the things I love about the Pineapple upside down cake is that it makes 1 round 9 inch cake. So there is not a ton of cake AND it is frugal. I figured it up and this cake cost 35 cent per serving. Serves 12. Even if you make larger slices and serve 8 you are still around 50 cent.

I hope you will hop over to her page so you can read the recipe for this wonderful dessert. Doesn't this look great? I sure wish she lived closer, however, we'd be two rolling doughnuts! haha

  German Poppyseed Streusel Cake

After visiting Jutta, now you can see the wonderful classic American dessert I have today. A true holiday favorite and one my mom made on special Sunday dinners with the family.

Pineapple Upside Down Cake, almost as classic as apple pie!
 Isn't this just beautiful? Just the bottom prep of the pan and I knew it would be delicious.
 Batter on top and ready for the oven. Pre-heat the oven to 350 degrees and bake for 35 minutes,depending on your oven.

Pineapple Upside Down Cake ~classic American Dessert

1 stick (1/2 cup) unsalted butter*
*2 TBSP melted and the other 6 in a mixing bowl softened to room temp
1/2 cup packed brown sugar
pineapple slices
maraschino cherries
1 1/2 cups all purpose flour
1/2 cup sugar
1 1/4 tsp baking powder
1/2 tsp salt
1/2 cup milk (I used almond but you can use whole milk)
1 tsp pure vanilla extract
2 large eggs

In a mixing bowl add 6 TBSP soft butter and sugar. Cream until you have a grainy paste.
In a 9 inch baking pan, spray the bottom or grease with butter, melt the butter and add the brown sugar. Place the pineapple rings and cherries on top.
In your butter/sugar paste add the dry ingredients. Mix well, now add the eggs, vanilla and milk. Mix well but do not over mix.
Pour batter on top of the fruit.
Bake for 35 minutes.
When it comes out of the oven allow it to sit for 5 minutes, then invert/flip onto a plate.

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