 While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday. Turn topsy-turvy with joy because April 20 is National Pineapple Upside-Down Cake Day! Some desserts you have to turn upside down to get the utmost joy, and we certainly don't mind flipping the pan for this golden delicious treat. While inverting cake pans with fruit in the bottom and batter on top is an idea dating back to the Middle Ages, canned pineapple wasn't available in America until Jim Dole began tinning them in 1903. Soon after, pineapple upside-down cakes began to appear on American kitchen tables everywhere. Serve up some history with this storied recipe from vintage junior league cookbook, "Tea-Time at the Masters." One bite will turn any frown right-side round. |
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i watch The Chew every chance i get, love it, can't find the recipe for pineapple upside down cake using cake flour, not all purpose, can you help me out, thank you so much.
My first experience with PUDC was working from a recipe give me by a roommate. Only problem...it was in French, which I couldn't read well. In French recipes, "one cup" is "1T" (tasse); "one teaspoon" is "1c" (cuillere); the word for "nutmeg" is "muscade" while the word for "brown sugar" is "cassonade". After two disasters, on my third attempt, I finally pulled a good cake out of the oven. By that time it was 1:30 in the morning. Not a great example of how to approach a new recipe.
The best PUDC is when the cake is nice and dense and brown sugar "topping" is all crunchy. Mmmm.
Maraschino cherries are so loaded with chemicals that they practically glow in the dark.
Agreed, food mom! Luckily, you can buy organic maraschino cherries now. That's what I use because I have terrible allergies, and food coloring is so awful for you! http://www.tillenfarms.com/