A Ring Around The Rosy

This month's cake for The Cake Slice Bakers is another Southern classic- Pineapple Upside Down Cake. I love pineapple upside down cake and I've never come across one I didn't like. It is cake after all :-) So when the bakers chose this cake from Southern Cakes by Nancie McDermott I was giddy. But it's been a busy month and I didn't think I was going to have time to make it but I managed to squeeze it in by the hair of my chinny chin chin. I don't really have a hair though, quit looking!

This cake didn't get the greatest reviews. Some people really liked it and others thought the cake part could have been better. I fall somewhere in between. Because of the reviews I was hesitant to make it but I decided to bake a half batch in a smaller pan that way if I didn't like the cake it wasn't a total loss. It turns out, I did like the cake but it's not the best pineapple upside down cake I've ever had. The cake topping was buttery and sweet and the fruit softened and caramelized from the heat. The part where the syrup meets the cake gets a little gooey and sticky, which is fine by me. The cake itself had a good flavor but was a little heavy and ever so slightly gummy.

I think it could have been lighter, maybe the addition of another egg would help? I say this because I halved the recipe but I used the whole egg and it wasn't as dense as some others claimed. Also I think the method in which this cake is made also results in the texture of this cake. You add the butter to the dry ingredients instead of creaming the butter and sugar together. Maybe it doesn't have enough air incorporated into it? I don't know, I still thought it was good but this one was better in my opinion.

In other news, I was having a bad day when I made this cake and I thought I'd go drown my sorrows in the cake batter but it's cheery appearance and sticky cherries actually turned my frown upside down. So if you need a lift, make this cake. It's cheaper than a therapist :-)

Pineapple "Turn Your Frown" Upside Down Cake adapted from Southern Cakes

Printable Version (unadapted version)

Pineapple Topping:

• One 20-ounce can pineapple rings (save the juice)
• 4 Tbsp butter
• 2/3 cup firmly packed brown sugar
• 10 maraschino cherries

Cake:

• 1 1/2 cups all purpose flour
• 3/4 cup sugar
• 1 1/2 tsp baking powder
• 1/2 salt
• 1/2 cup milk
• 4 Tbsp butter, softened
• 1 egg (I would suggest 2 eggs for a lighter batter)
• 1 tsp vanilla extract
• 2 Tbsp. pineapple juice

Heat the oven to 350F.

Drain the pineapple well but save 2 tablespoons of the juice for the cake batter. Melt the butter in a 10 inch cast iron skillet over medium heat. Or, put the butter in a 9 inch round cake pan and put it in the oven for a few minutes as the heat melts the butter.

Remove the pan from the oven or stove and sprinkle the brown sugar over the buttery surface. Place the pineapple rings carefully on top of the scattered brown sugar and melted butter, arranging them so they fit in 1 layer. (You may have a few left over). Place a cherry in the center of each ring, and set the pan aside.

In a large mixing bowl, combine the flour, sugar, baking powder and salt. Use a fork to mix them together well. Add the milk and butter and beat well with a mixer, scraping down the bowl once or twice until you have a thick, fairly smooth batter, about 1 to 2 minutes.

Add the egg, reserved pineapple juice and the vanilla. Beat for 2 minutes more, stopping once or twice to scrape down the sides.

Carefully pour the batter over the pineapple arranged in the skillet or cake pan and use a spoon to spread it evenly to the edges of the pan. Bake for 35 to 40 minutes until the cake is golden brown and springs back when touched lightly in the center. Cool in the skillet or pan for 5 minutes on a wire rack.

With oven mitts, carefully turn out the warm cake onto a serving plate by placing the plate upside down over the cake in the pan and then flipping them over together to release the cake onto the plate. Serve warm or at room temperature.

NOTE: I halved this recipe and baked it in a 6 inch cake pan. I also used 1 whole egg in the cake and used a whisk to mix it all together as to not overbeat it.

Please show some love to the other Cake Slice Bakers!