i woke up on monday morning and checked my twitterberry. i'm following foodimentary, a one man operation run by john-bryan hopkins. he sends out interesting quotes and facts about food several times a day. according to him, april 20 was pineapple upside down cake day. i've never heard of this day but i got a serious craving and ended up baking before work.
i used canned pineapple slices, like i did before, but it was kind of chewy this time. one can is convenient because it has the right number of slices for 2 eight inch cakes. when i first learned this technique, i started making all kinds of upside down cakes: peach, blueberry, apple. i think next time i make pineapple upside down cake, i'm going to try fresh pineapple, not canned.
i adapted a recipe from my mom's old betty crocker's cookbook from 1988. it's a basic 1-2-3 cake that's pretty good. with the brown sugar glaze, it's very moist. i'm still looking for recipe for a yellow cake that's moist, even without a glaze. does anybody have a good recipe?
3/4 stick butter
1/2 cup brown sugar, packed
1 1/2 cups sugar
1/2 cup butter, softened
1 cup pineapple juice
2 cups all purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla
heat oven to 350 degrees. grease and flour 2 eight inch round cake pans. in a small pan, melt the 3/4 stick of butter and brown sugar. let cool slightly. sift the flour, baking powder and salt in a medium bowl. in the bowl of a standing mixer, beat the 1/2 cup butter and sugar for a few minutes, until it's light yellow. add the eggs, mixing after each one. add vanilla. add 1/3 of the flour mixture and mix. add 1/2 of the pineapple juice and mix. continue until everything is mixed together.
spread brown sugar mixture in the bottom of the cake pans. top with fruit. spread cake batter on top. bake for 35-40 minutes or until done.