This cakes sounds difficult and exotic, and you may be able to impress people with it, but it's really a quick fix for Sunday dinner or surprise company.
Recipe:
1 stick butter or margarine
1 cup brown or white sugar
1 can drained pineapple
1 cup flour
1cup sugar
2 1/2 teaspoons baking powder
3 tablespoons of milk
4 eggs
In an iron skillet melt the butter. Add the sugar carefully without stirring to the melted butter a tablespoon at a time. Allow all the sugar to disolve in the butter. Add the drained pineapple. If you use slices, make a circle with one slice in the middle. If you use tidbits or crushed, add it a tablespoon at a time until the it is evenly distributed. You might want to use two cans of pineapple. Allow it to simmer on a very low burner for a few minutes. Turn of the head and make the batter.
Mix the dry ingredients; add milk and eggs. Beat quickly with a spoon or spatula. Pour on top of the pineapple. It may not look like it will be enough, but it is.
Bale in a 350 degree oven for 30 minutes until brown on top. Have a plate ready when you take it out. Be very careful. Place the plate on top of the hot cake, and grasp the skillet and plate firmly with both hands; then, turn it over quickly. Allow to cool.
This is not a huge cake. It is simple to make. The topping and the flipping out takes a little planning.
The cake is a sponge cake--that means it has eggs bur no oil or grease except what is in the skillet. It does not have the tender texture of a most layer or pound cakes.
You can also get creative and use other fruits. Carol once used Mandarin oranges. She laid the orange slices in a single layer and proceeded as usual. She said it was excellent. A friend who found she didn't have any pineapple, made it with just the butter and sugar topping. She said it was wonderful, too.
Have fun and enjoy!
Recipe:
1 stick butter or margarine
1 cup brown or white sugar
1 can drained pineapple
1 cup flour
1cup sugar
2 1/2 teaspoons baking powder
3 tablespoons of milk
4 eggs
In an iron skillet melt the butter. Add the sugar carefully without stirring to the melted butter a tablespoon at a time. Allow all the sugar to disolve in the butter. Add the drained pineapple. If you use slices, make a circle with one slice in the middle. If you use tidbits or crushed, add it a tablespoon at a time until the it is evenly distributed. You might want to use two cans of pineapple. Allow it to simmer on a very low burner for a few minutes. Turn of the head and make the batter.
Mix the dry ingredients; add milk and eggs. Beat quickly with a spoon or spatula. Pour on top of the pineapple. It may not look like it will be enough, but it is.
Bale in a 350 degree oven for 30 minutes until brown on top. Have a plate ready when you take it out. Be very careful. Place the plate on top of the hot cake, and grasp the skillet and plate firmly with both hands; then, turn it over quickly. Allow to cool.
This is not a huge cake. It is simple to make. The topping and the flipping out takes a little planning.
The cake is a sponge cake--that means it has eggs bur no oil or grease except what is in the skillet. It does not have the tender texture of a most layer or pound cakes.
You can also get creative and use other fruits. Carol once used Mandarin oranges. She laid the orange slices in a single layer and proceeded as usual. She said it was excellent. A friend who found she didn't have any pineapple, made it with just the butter and sugar topping. She said it was wonderful, too.
Have fun and enjoy!
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