Sunday, November 13, 2016

Pineapple Upside-Down Cake

Seems like it's been awhile since I've been in the kitchen.  With different events Stone and I attended and some travel I went two weeks and didn't prepare anything.   Unless we have been on Holiday as our Assie friends call it, I've never gone that long without cooking.   
With friends coming to dinner after UT's win over Kentucky it was time to get back in the swing of things.  Of course I would think of dessert first seeing to me it is the most important part of the meal.   I thought I would bake Paula Deen's Pineapple Upside-Down Cake.   I remember growing up my mama would make Pineapple Upside-Down Cake in a skillet and as with everything she makes it was yummy.  Paula Deen of course took it up a notch.  Her sweet treat is two layers verses the normal one, plus it has frosting around the sides with pecans.  So the question is, which one do I prefer my mama's or  Paula Deen's.  Sorry Paula my mama wins this one.  Although this was very good, my mama's simple cake baked in a skillet is the best.  One layer is sufficient, but I must say I loved the addition of the frosting with the toasted nuts.  It was some kind of good.

Pineapple Upside-Down Cake
Servings: 8

Cake Ingredients:
3 cups cake flour, plus more for pan
1 cup butter softened
2 1/4 cups granulated sugar
5 large eggs
1 teaspoon vanilla extract
2 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cups whole buttermilk
1 1/2 cups light brown sugar, firmly packed
1/2 cup melted butter
2 (20 ounce) cans pineapple slices in juice, drained well (reserve 2 Tablespoons juice for frosting) 
1 (10 ounce) jar maraschino cherries, drained well.

Frosting Ingredients:
3 1/2 cups confectioner's sugar
1/2 cup unsalted butter, softened
2 Tablespoons reserved pineapple juice
Chopped pecans toasted for garnish (optional)

Cake Preparation:
Preheat the oven to 350'.  Spray 2 (9") round cake pans with non-stick cooking spray and coat with flour.  In a large bowl, beat 1 cup butter at medium speed with an electric mixer until creamy.  Gradually add the sugar, beating until fluffy.  Add the eggs, 1 at a time, beating well after each addition.  Stir in the vanilla and set aside.  In a small bowl, add the 3 cups of flour, baking powder and salt.  Stir to combine.  Add the flour mixture into the egg mixture alternately with the buttermilk, beginning and ending with the flour mixture.  Divide the brown sugar evenly into each pan.  Pour the 1/2 cup melted butter equally over the brown sugar.  Arrange the pineapple slices and cherries over the brown sugar.  Reserve remaining pineapple slices and cherries for another use.  Pour equal amounts of batter over the fruit and bake until a wooden pick inserted in center comes out clean, about 40-45 minutes. Let the cakes cool in the pans for 10 minutes.  Invert the cakes onto wire racks to cool completely.  To assemble the cake, carefully arrange 1 cake layer, pineapple side up, over the first  layer.  Frost the sides of the cake with Pineapple Buttercream Frosting.  Recipe adapted from

Frosting Preparation:
Beat 1/2 cup softened butter, reserved 2 Tablespoons pineapple juice and 3 1/2 cups confection's sugar.  Frost side of cake.  Garnish with pecans, optional.