As I mentioned, this Friday is The Mister's Birthday -- and, what's a birthday without cake? Since his favorite is Pineapple Upside Down cake, I try to make him one around this time of year, and as today is Wednesday, I thought I'd share the recipe I use with you, here. This one's from The Fanny Farmer Cookbook, and
what you'll need:
1 1/2 sticks (12 Tblsp.) butter
1 c. brown sugar, firmly packed
1/2 c. sugar
1/4 c. pineapple juice
1. can sliced pineapple (rings)
1 jar Maraschino cherries (my own 'addition' to this particular recipe)
whole pecans (also my addition)
1 1/2 c. flour
1 tsp. baking powder
1/8 tsp. salt
1/2 c. milk
Preheat oven to 400 degrees.
Melt 4 Tbsp. butter in 9-in cake pan; over low heat, stir in brown sugar until it dissolves. Remove from heat and add pineapple juice.
Arrange pineapple rings in one layer in the pan; place one cherry & one pecan in each "hole".
In a separate cook pan, melt remaining 8 Tblsp. butter; remove from heat; stir in milk & egg, beating well.
Blend flour, sugar, salt and baking powder in a bowl, and add milk/egg mixture; beat until smooth.
Pour over pineapple slices and bake for 35 minutes (until toothpick comes out clean). Let cool for 10 minutes, then turn, fruit side up, onto plate.
If you want to see more great recipes, or to include one of your own, be sure to head on over to Kristina's Favorites for her Midweek Morsels.