Monday, February 4, 2008

Something Gooey, something good

Well, last week was a good week. The best day was Wednesday because my hubby, Jamie, had a birthday. To me, nothing is better than baking for the people that I love. And, I had to bake him something good. He has such a sweet tooth; it isn't that hard to please him. But, I wanted to bake him something retro, not trendy, a little bit of comfort from our past – all of our pasts. So, I went digging into my recipe files. And finally, I found it.

As soon as I came across this recipe, I knew I had to bake it. What would be better than a gooey piece of pineapple-upside down cake? All at once, I wanted to taste the sweetness of the pineapple immersed in the brown sugar glaze sitting atop a moist cake. Yummy!

This recipe is quite simple and (no pun intended) was a piece of cake to bake. The results were outstanding. I can say that, because Jamie said it was the best pineapple-upside down cake that he has ever eaten. Wow! That was a compliment of the highest magnitude and it made me feel good. Don’t get me wrong, Jamie loves my cooking and he certainly loves to eat, especially sweets. It’s just that he isn’t very passionate about food. Poor thing, when he runs to the grocery store for me, for let’s say “fennel”, there is a side chance that he may bring home bok choy by mistake!! But at least he is willing to try. And I do love him for that!

So, when the pineapple-upside down cake made him happy, I knew I had to share it with you. Bake and enjoy!

Pineapple Upside-Down Cake
Gourmet Magazine

For the topping:
1/2 stick (1/4 cup) butter, melted
2/3 cup firmly packed light brown sugar
3 cups 1-inch chunks fresh pineapple (about 1 pineapple)

For the cake:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 stick (1/2 cup) butter, softened
2/3 cup granulated sugar
2 large eggs
1 teaspoon vanilla
3/4 cup milk
Whipped cream or vanilla ice cream, as an accompaniment

In a small bowl stir together well the butter and the brown sugar and spread the mixture evenly in a well-buttered 9 by 2-inch round cake pan. Pat the pineapple very dry between several thicknesses of paper towels and arrange it evenly on the sugar mixture.

Preheat the oven to 350 degrees. Into a bowl sift together the flour, the baking powder, the salt, and the cinnamon. In another bowl with an electric mixer cream the butter with the sugar until the mixture is light and fluffy, add the eggs, 1 at a time, beating well after each addition, and beat in the vanilla. Add the flour mixture alternately in batches with the milk, beginning and ending with the flour mixture and beating well after each addition. Pour the batter into the pan, spreading it evenly, and bake the cake in the middle of the oven for 45 to 55 minutes, or until a tester comes out clean. Let the cake cool in the pan on a rack for 15 minutes, run a thin knife around the edge, and invert the cake onto a plate. Serve the cake warm or at room temperature with the whipped cream or the ice cream.

What to Drink: Why a big glass of milk, of course!!

Until we can visit again, raise a glass and Cheers to You!!

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