#95) Pineapple Upside-Down Cake

A perfect dessert for any summer gathering...
or the cold winter days when all you want is a warm, sandy beach and palm trees :)

Pineapple Upside-Down Cake has been one of my favorite desserts since I was a kid.  It is a go-to recipe that I turn to whenever I need something easy, pretty, and delicious.  I don't remember the first time I made this cake on my own, but I am sure I was young and didn't have much in the way of baking know-how.  Since then I've picked up a thing or two and have been able to improve on my mother's "old faithful" recipe from an old Cream of the West cookbook. 

One problem I found with the original recipe was that no matter how gently I mixed in my eggs and no matter how patient I was in not opening the oven door, my cake would ALWAYS sink in the middle.  All that gooey caramel and beautiful pineapple would sink into a huge dip right in the middle of my cake :( The culprit?  Too much baking powder, I think.  So I lessened the amount of leavener and creamed the sugar with the butter to incorporate some air to work with.  Success :)

See that?  No dip ;)

Another little issue I had with the original recipe was that it called for shortening as the fat.  Now I am not against using shortening when needed, but why would I use this when there are many more flavorful options?  So naturally, I swapped it out for butter :)  I added a dash of vanilla and used buttermilk to help in this department as well.

Final little thing - the pineapple...  Pineapple slices are so pretty when they are arranged just so and you add those sweet little maraschino cherries for a pop of color.  But have you tried to take a bite of a Pineapple Upside-Down Cake and the whole pineapple slice comes off with your first forkful?  I have and I wasn't happy about it. I want juicy pineapple in every single bite.  The fix - pineapple tidbits :)

Ingredients

3 tbsp butter, melted
1/3 cup brown sugar

1 can pineapple tidbits (19-ounce), drained  

1 1/2 cups flour

1 1/2 tsp baking powder

1/2 tsp salt

1 cup white sugar

1/3 cup butter

2 eggs
1 tsp vanilla

3/4 cup butter milk (or mix 3/4 cup regular milk plus 1 tsp lemon juice; let stand 5 minutes)

Steps

-Preheat oven to 350°F.  (Mix together milk and lemon juice and let stand while preparing batter.) 
-Add melted butter and brown sugar to 9"x9" baking dish.  Arrange pineapple tidbits on top.

-Sift together flour, baking powder, and salt.  Set aside.

-In large bowl, cream together white sugar and butter until light and fluffy.

-Add eggs and vanilla, mixing gently just until incorporated.

-Add half the dry ingredients and half the milk.  Mix just until incorporated.
-Scrap sides and bottom of bowl.  Add reaming dry ingredients and milk.  Mix just until incorporated.
-Spoon batter over pineapple tidbits and carefully smooth top.  Bake for 40-40 minutes or until a toothpick inserted in the middle of the cake comes out clean.  Let cool 5 minutes in pan then carefully invert onto your serving platter.

*Garnish with strawberry preserve, toasted coconut, and crème chantilly (vanilla whipped cream).

#57) Hawaiian Drops

This, boys and girls, is my new baking reality - no dairy, no fat, no yolk.... BUT, please don't feel bad for me because these cookies were awesome!!! Jam-packed with pineapple and raisins, the texture was soft and chewy, and with combo of brown sugar, honey, and maple syrup, the flavour had many layers and left me wanting more every time I took a bite.... I have to say, these new restrictions don't seem to be too hard to deal with, my only issue is the change in the texture of my sweet treats, but I am sure I will get used to that... And better yet, now my treats are healthier so I can eat more of 'em, right? :)

Ingredients

1/4 cup flour
2 cups rolled oats
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/4 cup brown sugar
2 egg whites
1/4 cup applesauce
3 tbsp maple syrup
1/4 cup honey
1/2 cup raisins
3/4 cup pineapple, crushed with juice

Steps

-Preheat oven to 350°F and grease or line a cookie sheet.
-Mix together dry ingredients. Set aside.
-Beat egg whites to stiff peaks. Add applesauce, syrup, and honey. Mix well.
-Stir in raisins and pineapple.
-Add wet mixture to dry ingredients and let sit for 10 minutes.
-Spoon onto sheet by tablespoonful and bake for 20 minutes.
-Let cool on wire rack.