pineapple upside down cake
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| take that, suzy homemaker |
usually when i think of pineapple upside down cake, i think of some 1950s suburban housewife from middle america who decided to give her jello molds a rest and looked to her betty crocker cookbook for some "exotic" inspiration. (i think i just described my grandmother...love you!) stereotype aside, this cake is ABSOLUTELY DELICIOUS.
as a demonstration of women's rights and my power of choice, i decided to omit the traditional maraschino cherries and instead use a honey glaze to add some sticky-sweetness to the cake. the end product is a sensationally moist, vanilla, buttermilk cake topped with sweet, tangy pineapple rings and honey. as a testament to its sheer deliciousness, my boyfriend ate 25% of the cake in one sitting and then had to go lay down. he has no regrets.
enjoy this outrageously simple, wonderfully flavorful recipe!
ingredients:
3/4 cup softened butter, plus extra for greasing
1 1/3 cups sugar
1 tsp vanilla extract
1/4 cup yellow cornmeal
1 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1 3/4 cups flour
3 large eggs
3/4 cup buttermilk
2/3 cup honey
1 can pineapple rings
directions:
preheat oven to 350F
in a large mixing bowl, cream butter, sugar, and vanilla together
in a separate bowl, whisk together cornmeal, baking powder, baking soda, salt, and flour
using a mixer on low-medium speed, add dry ingredients to the butter/sugar/vanilla mixture
add eggs and buttermilk to the mixing bowl and continue to mix until batter is well-combined
use butter to grease a 9" round cake pan (you can also use a skillet)
pour honey into buttered pan and spread evenly to cover the bottom
place pineapple rings in the pan on top of the honey and then pour cake batter over the pineapple rings
use a spatula if necessary to spread the batter evenly in the pan
bake cake for one hour
after removing from the oven, let cake sit in the pan for 3-5 minutes; then place a plate on top of the pan and invert
serve warm or at room temperature
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