When I wrote about kitchen mishaps and bad planning...this cake was part of it. This was an evening when I had dinner all planned, a quick reheat of leftovers....so I thought, I will whip up a pineapple upside down cake in a jiffy and post to I Heart Cooking Club.
I used a spring pan form and it worked out quite well. The bad planning part came in when I bought a small can of pineapple rings...only to find later it contained a scant 4 rings. Seriously....so off I went to the Dollar Store to buy another can.
Doug is not a fan of the cherries that go on the topping so, throwing caution to the wind as to the aesthetically pleasing end result, I left them off.
I WAS tempted to use these whiskey spiked tipsy cherries my son brought home. Maybe I should have....oh well..the end result tasted great, despite the absence of cherries.
Grease the pan and heat the oven 400 F.
Put 2/3 cups flour, a melted stick of butter, a 1/2 cup sugar, 2 eggs, 1 tsp. baking power and a 1/4 tsp. baking soda in a food processor.
While the motor is running pour 3 tablespoons pineapple juice to thin the batter...just a bit.
Pour the batter over the pineapple rings....
Bake for 30 minutes, let cool about 10 minutes and then gently remove with a spatula.
Tristan, semi-professional taste-tester of desserts
Head over to I Heart Cooking Club and see what else was prepared for Potluck.
From Nigella Express, Retro Rapido section, page 82
I really like pineapple upside down cake with cherries too! I am gathering that Nigella is one of your favorite chefs,
ReplyDeleteIs that plaintains that I see sticking out of a Goya box in your photo? Delicious!!!
This looks like a brilliant cake to whip up. So impressive!
ReplyDeleteVelva - Thank you. I am actually cooking my way through Nigella Express. I check off each recipe as I make it, some get stars they are so good!
ReplyDeleteYes, those are Goya plantains...good eye :-) We had Cuban that night.
Fresh and Local - Thank you, it was an easy one...except for running out to buy more pineapples..grrr..
I'm all for adding in those tipsy cherries (and I bet Nigella would agree). It looks delicious- hard to believe it goes together so quick. This is another one of Nigella's that I've always wanted to try.
ReplyDeleteI love pineapple upsidedown cake - with a big scoop of vanilla ice cream. And those cherries are a hoot!
ReplyDeleteOMG, I would have added the cherries - Doug could have picked them out!
ReplyDeleteI love pineapple upside down - served warm with cold cream BUT have being making it for a while (thanks to Delicious magazine) with a lime and chilli syrup in the bottom of the tin underneath the pineapple. Gob-smackingly good!!
ReplyDeleteLove the way u made this fantastic cake and am surely aiming for it....
ReplyDeleteCake calls for celebrations doesnt it?
Did i tell ya that i have 3 gifts for u at the link below and hope u do love 'em as muc as i did to give 'em to u......
ANd to know why i thought of u ,hop rite by here....
http://vanillastrawberryspringfields.blogspot.com/2010/02/happy-valentines-day-heart-shaped.html
I am with Doug - no crappy cherries on the pineapple upside down cake :) Looks great - I'll have to give it a try - pineapple is my all time favourite fruit.
ReplyDeleteSorry, but I can't stand maraschino cherries! If you pick them off, they just leave those nasty little red stained craters. ;-) The cake was really good though!
ReplyDeleteKim - it was super easy. I just wish I hadn't cheaped out on the size can of the pineapples...cause I had to run out.
ReplyDeleteNatashya - I never thought about adding ice cream - that's brilliant!
WC - yeah...I should have made him do that, but he hates the little red crater that is left after you pull a cherry off.
Jo - "Gob smacking good"...you crack me up! That sounds yummy with cream too.
Vanilla - Thank you! I did see you left me an award but I am not sure how to copy the photo link. I appreciate it very much.
Cathy - but the tipsy cherries would have worked! Maybe...let me know how your ski trip goes.
AH! You left a comment while I was typing and I just told WC that you hated the stain.
ReplyDeleteTina,
ReplyDeleteThanks for sticking with me. I have finally recaptured my joy for blogging. Tipsy cherries sound like a little piece of heaven.
Joie - I am happy you are back. Your link never left my sidebar :-)
ReplyDeleteI have not actually tried those cherries yet...they look good!
Oh heavens Pineapple Upside Down Cake seems to be quite popular these days, some with cherries others without. However, Tina, I have never used a spring form pan before. I always have to lug out that big old Griswold for such delight. Thank you for the idea. I'll be trying it ASAP!!! Now, if I only had some tipsy cherries to share for National Cherry Month; this month!!!
ReplyDeleteYum--I am a big pan of pineapple upside down cake and this one looks delicious. Great pick!
ReplyDeleteLouise - I did not know this was national cherry month. Now I should make something with cherries, right? :-)
ReplyDeleteDeb - Thank you, it was fun to make after I'd gathered all essential ingredients!
I love your could have, should have, oh well attitude! It's wonderful. Pineapple upside down cake is wonderful. Thanks so much!
ReplyDeleteLindsey - I'm glad you liked it and thanks for the nice comments! I appreciate it :-)
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