Happy New Year Universe! This year I’m going to start another ridiculously long and difficult project – 1000 Cakes. 1000 Cakes means I’m going to learn how to make 1000 different kinds of cakes. By different, I mean it has to have some kind of different technique, i.e. it can’t be white cake with blue frosting then white cake with cyan frosting. In 2018 it starts with Pineapple Upside Down Cake – 3/1000.
Pineapple Upside Down Cake is #3 because I baked two different kinds of cake last year.
2) Buddha’s Hand Madeira Cake. Honestly I feel like that recipe needs to be improved. Next October when they come back in season, I plan on revising that recipe to make it better.
I just want to do this 1000 cake project because it will make me go to all sorts of cultures to get cake recipes which is really exciting. I don’t even know if they are 1000 but we’ll see. Every time I watch a baking show, I’m so interested in the kind of cakes, especially if it’s unusual.
Pineapple Upside Down Cake is one of Tom’s requests. The idea of upside down cakes comes from the centuries old tradition of skillet cakes. Pineapple Upside Down Cake itself was apparently invented to sell sliced pineapple in a can. It is a moist, delicious, and fun cake to bake.
from the Joy of Cooking using an 8″ round baking pan
1) 1 can of sliced pineapple
2) a handful of maraschino cherries cut in half – Please don’t get the regular ones! They can contain all sorts of bad things like formaldehyde! There are processed maraschino cherries that use natural ingredients out there!
3) 4 tablespoons butter + 6 tablespoons butter
4) 3/4 cup packed brown sugar
5) 2 large eggs
6) 2 tablespoons buttermilk + 6 tablespoons buttermilk
7) 1/2 teaspoon vanilla extract
8) 1 cup all purpose flour
9) 3/4 cup sugar
10) 3/4 teaspoon baking powder
11) 1/4 teaspoon baking soda
12) 1/4 teaspoon salt
Preparation and Baking
1) Turn the oven to 350 degrees.
2) Melt the first 4 tablespoons of butter in the microwave. It doesn’t have to be totally melted but enough to be able to coat the pan.
3) Use the butter to coat the 8″ round baking pan, on the bottom and on the sides.
4) Evenly coat the bottom of the pan with brown sugar.
5) Pat dry 6 sliced pineapple rings.
6) Place one pineapple ring in the center of the pan, on top of the brown sugar. Then arrange the other 6 slices.
7) Place the halved maraschino cherries, pitted side up, in between the gaps between the pineapple rings.
Preparation and Baking #2 – Prepare the Batter
1) Using a small bowl, whisk together the eggs, 2 tablespoons of buttermilk, and the vanilla extract
2) In a large mixing bowl, combine the flour, sugar, baking powder, baking soda and salt.
3) Add the 6 tablespoons of butter and 6 tablespoons of buttermilk to the flour mixture. Beat together with a hand mixer until the batter is stiff.
4) Add the egg mixture, 1/3 at a time, beating for exactly 20 seconds and scraping the bowl after each 1/3.
5) Pour the batter over the pineapples/cherries.
Preparation and Baking #3 – Bake the Cake and Turn It Right Side Up.
1) Bake in the oven for 35-40 minutes, until a toothpick in the center is clean.
2) Let the cake cool for 10 minutes.
3) Flip the cake pan over.
4) Place it on a serving plate and enjoy! Love, Ana