A Classic Pineapple Upside-down Cake ~ Dad’s Favorite!
I made this cake for a picnic and fishing trip with my dad. He loves pineapple upside down cake.
My younger son and I were standing on the river bank fishing when my dad walked past us to give us the fabulous spot he’d found, then moved off to find another for himself.
After Dad had trudged on through the brush in his khakis, my son said to me, “Grandpa looks like someone you would see in The Walking Dead.”
I laughed and said, “Yup, that’s my daddy. I wouldn’t want to be in a zombie apocalypse with anyone else. We always said Indiana Jones reminded us of Dad. That’s my daddy.”
He nodded, understanding completely. I love that my sons see how awesome he is too, and am very glad we made him his favorite cake for that special day out.
Though I can use healthier alternatives to white sugar, brown sugar, and GMO white wheat flour in the dishes that I serve my family, there’s nothing I can use to replace the out-of-this-world red jarred cherries and canned pineapple that you need to make a traditional pineapple upside-down cake. Therefore, I have included them in this recipe. I am tempted, however, to see how just picked summer bing cherries and freshly peeled, cored, and sliced pineapple rings would taste baked into this cake. I guess I’ll be able to find out in a few months when bags of cherries appear in abundance in my local supermarket produce departments.
I was pleased with the way this recipe turned out, despite the fact that I left Cake # 1 in the pan for too long which resulted in a big flop, literally. Not coming out…not coming out…FLOP!
Cake # 2 cleanly left the pan when I inverted it onto a platter the second it came out of the oven. THE SECOND…and not a minute more (or second)!
It’s been difficult in the past for me to come up with a moist yellow or white cake out of my head, but because a pineapple upside down cake is sopped with sugary, buttery goo, I’ll never know if this cake batter makes a dry cake or not. I guess that means mission accomplished. I guess… Dad was very happy with it. That’s all that mattered.
3 T unsalted butter
1/2 c.organic demerara raw sugar (or packed brown sugar)
1 tsp. sorghum
1/4 c. unsalted butter
1/2 tsp. vanilla extract
3/4 c. organic demerara raw sugar
1 c. Hodgson Mill organic, unbleached all-purpose flour
1/2 tsp. pink Himalayan salt
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 c. milk
Heat oven to 350 degrees F.
Make the topping by placing the butter in a 9″ round cake pan and placing it in the oven to melt.
Mix together the sugar and sorghum.
Sprinkle it over the melted butter in the pan. Return to the oven for a minute or two so that it can bubble but be careful to not let it burn.
Remove from the oven and lay pineapple slices in a decorative pattern inside the bubbly sugar and butter. Add a cherry to the center of each pineapple slice.
For the batter, cream the butter. Add the sugar and beat until well-combined.
Whip in the egg.
Sift together the dry ingredients.
Add alternately with milk to the creamed mixture.
Pour over the topping in the pan.
Bake for 50 min.
Immediately invert onto a serving platter or cake stand.