History of upside-down cake
An upside-down cake is a cake that is baked “upside-down” in a single pan, usually a skillet, with its toppings at the bottom of the pan. When removed from the oven, the finished upside-down preparation is flipped over and de-panned onto a serving plate, thus “righting” it, and serving it right-side up.
Fruit for the upside-down cake
Usually chopped or sliced fruits — such as apples, cherries, peaches, or pineapples — butter, and sugar are placed on the bottom of the pan before the batter is poured in so that they form a baked-on topping after the cake is inverted. A simple cottage pudding cake batter may be used.
The first American recipes for upside-down cakes, using prunes, appeared in newspapers in 1923.
Traditional upside-down preparations include the American pineapple upside-down cake, the pineapple cherry upside-down cake, the French Tarte Tatin, and the Brazilian or Portuguese bolo de ananás (also known as bolo de abacaxi). In the United States, pineapple upside-down cakes became popular in the mid-1920s after the Dole Pineapple Company sponsored a contest for pineapple recipes. They received over 2,500 various submissions for the inverted pineapple cake and ran an advertisement about it, which increased the cake’s popularity.
Ingredients
3 tablespoons butter
1/2 cup butter
1 cup brown sugar
1 can sliced pineapple, 15 ounces
2 cups flour
1/2 cup milk
1 cup white sugar
2 teaspoons baking powder
1 teaspoon vanilla
2 eggs
1 can of cherries
whipped cream
Directions
To make this Pineapple Cherry Upside Down Cake, let’s start by making the crust. First, melt 2 tablespoons of butter in a cast iron skillet. Spread the brown sugar over the butter. Then lay the pineapple close together over the sugar. Place one cherry in the center of each pineapple ring. Cream together 1/2 cup of butter with the white sugar. Separate the eggs, beating yolks and whites separately. Add yolks to the sugar mixture. Stir together the flour and baking powder until well mixed. Alternately add milk and dry ingredients to the egg yolk/sugar/butter mixture. Add vanilla and fold in the egg whites. Pour mixture over pineapple slices into the skillet. Bake at 350 degrees for about 30 minutes. Loosen around the edges before turning onto a large plate so the fruit side is up. Serve with whipped cream. Enjoy!!
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Great recipe!