When I was a child,
we had a neighbor that lived across the street, that made the
most incredible pineapple upside down cake.
She made it in a cast iron skillet with lots of butter and brown sugar.
She reminded me of Aunty Em from the Wizard of Oz.
The crispy edges, the pillowy buttery inside and the sweetness of the caramelized pineapple were heaven on a plate.
This is her recipe.
I can remember the sweet smell and the taste
like it was yesterday...and makes me believe that
there is no place like home!
Enjoy!
Be sweet
Chelly
Into a large cast iron skillet melt 4 T butter and I cup brown sugar. Stir well until melted together. Remove from fire and partially cool. Place drained sliced pineapple 4-5 slices on top of butter and sugar and cover with the following batter:
1 1/2 cup sugar
1/2 cup pineapple juice
3 eggs separated
2 t baking powder
1/2 t vanilla
Add beaten yolks to juice and sugar then add vanilla. Whisk together the flour and baking powder and add to juice mixture. Stiffly beat egg whites and fold into the batter. Bake in moderate oven (350) for 45 minutes. Invert pan on serving platter when still warm. Serve with whipped cream.
