I recently attended a cooking show of Jaimes and I could not get this cake** out of my brain. I mentioned to the guests as this was being made that Im not a fan of Pineapple Upside Down cake and yet...Im thinking I should re-think this statement. I decided to make one from scratch; it turned out to be one of the best cakes I’ve ever put to my lips. I of course, used our Rockcrok....10-12 minutes to perfection in the microwave!! **use a cake mix and follow the instructions below adding the pineapple juice when the instructions call for water. #cheeryhappycake 1/2 cup unsalted butter 3/4 cup light brown sugar, packed one 20-ounce can pineapple slices about 12 maraschino cherries 1 cup all-purpose flour 3/4 cup granulated sugar 2 teaspoons baking powder pinch salt, optional and to taste 1 large egg 1/2 cup buttermilk 1/3 cup sour cream 3 tablespoons vegetable oil 2 teaspoons vanilla extract Directions: Melt the butter in the Everyday or Dutch Oven Rockcrok, about 1 minute on high power. Evenly sprinkle the brown sugar over the butter. Add 1 whole pineapple slice to the center of the pan. Halve the remaining slices vertically. Stagger them in a fan-like fashion going around the cake. Place the remaining slices around the sides of the cake pan with the curved side pointing down toward the bottom of the pan. There will be bare side patches with no pineapple coverage, thats okay. Place 1 cherry in the center of the whole pineapple slice in the middle of the pan. Place 1 cherry in the center cutout of all the fanned pineapple slices; set pan aside. In a large bowl, whisk together flour, granulated sugar, baking powder, optional salt; set aside. In a separate small bowl, whisk together the next 5 wet ingredients (through vanilla). Add the wet mixture to the dry, mixing lightly with a spoon or folding with a spatula until just combined. Small lumps will be present, dont overmix or try to stir them smooth. Gently turn batter out into prepared pan, being careful to not disturb the pineapple slices on the sides or bottom. Fill pan only to about 3/4-full. If you have a little extra batter, discard it rather than overfilling your pan. Microwave for about 10 minutes, or until center is set and not jiggly, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter. Place pan on a wire rack and allow cake to cool for 10 minutes before inverting.
Posted on: Tue, 19 Aug 2014 20:47:09 +0000