Grandma Tilly’s Pineapple Upside-Down Cake

May 15th, 2015

pinneapplegif

Dog people / cat people; cilantro / no cilantro; bikini / tankini / no-kini – there are a lot important preferences in this world but I discovered a new one recently: those who think pineapple upside-down cake is antiquated, disgusting, extinct even / those who find it to be the most fantastic thing either side of the Mississippi.

Our magical god-mother, Kristen, arrived to Hannah’s Easter party this year with a pineapple upside-down cake in-hand and changed my life forever. I spent much of the party saddled up to the dessert table eating the cake straight off the platter (my apologies… or rather #sorrynotsorry, that’s still a thing, right?). I had been converted and knew right then-and-there I had to make it for my husband’s upcoming birthday. When I told Kristen this she explained that her grandma Tilly had made Kristen’s father that very same cake every year for his birthday. Well, dear reader, I smell a new tradition in my house and it smells like rightside-up cake. And on the 8th day, God said, “please save me a piece of that cake.”

Since this is Kristen’s recipe I decided to pay homage to her by actually organizing my ingredients before I began; usually I am a wild gal with a bag of flour in a wet sink trying desperately to find baking powder while balancing bowls on top of bowls and trying to listen to my girl Lynne Rossetto Kasper talk about lard bread and latin-chinese-polish fusion desserts on my Splendid Table podcast… Kristen’s way is obviously better.

Ingredients:

  • 4 eggs
  • 1 cup flour
  • 1 cup white sugar
  • 1 tall can of pineapple rings, or one fresh pineapple
  • 1 tsp baking powder
  • 1/4 cup light brown sugar

1. Preheat oven to 375 degrees – melt butter with brown sugar in cast iron skillet in the oven.

2. Separate yolks from whites and add a dash of salt to the whites.

3. Cream white sugar and egg yolks.

4. Sift or whisk flour and baking powder. Add the yolk and sugar mixture alternately with the egg whites, and 1/4 cup of pineapple slush (liquid and pineapple left over in the can mushed up).

5. Lay pineapples on top of brown sugar and butter mixture. Add berries if you wish to the center of the pineapples.

6. Dollop/spread batter into the pan and bake for roughly 30 minutes. DON’T OVER BAKE!!!

We were without a proper camera on the cake’s big day – many apologies. She was prettier than this in real life, but always remember that it’s whats on the inside that really counts: sugar and flour and butter and all that crazy stuff.

And thank you to Kristen’s grandma Tilly – who here looks like a Pineapple Cake Angel.

Share