Pssst. You. Come here. It’s ok, I just want to talk for a second. Look, we’re friends, right? Good. Cause I need to tell you something. And I feel that since we’re friends, I can be honest and direct with you.
You look like you could use a piece of cake.
And not just any cake either, but a piece of cake that practically radiates sunlight, or rainbows. Like the unicorn of the confectionary world.
Now I don’t know what’s going on. Maybe you’ve had a bad week. Maybe you’ve had a fabulous week. Maybe you just look a little hungry, I dunno. But you need this cake.
So here’s what we’re going to do. I’m going to lay out the recipe below. You are going to read it, make a grocery list, go to the store, buy the items you need, come back to your house and bake this cake. When it’s done and cooled, you are going to cut yourself a slice and then you are going to eat it.
I know. Crazy right?
Pineapple Ginger Upside Down Cake
For the cake:
- 2 cups all-purpose flour, sifted
- 1 1/4 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 cup butter, softened
- 1 cup buttermilk
- 2 eggs, beaten
- 1 teaspoon vanilla extract
- 1 tablespoon fresh grated ginger
- 1 teaspoon ground cinnamon
For the topping
- 1 teaspoon ground cinnamon
- 1 8-oz can pineapple rings, drained
- 1 8-oz can crushed pineapple
- 1/2 cup packed brown sugar
- 1/4 cup butter
- Preheat the oven to 350F.
Prepare the cake
- In a mixing bowl, combine the flour, sugar, baking powder and salt. Add in the butter, milk, vanilla, eggs, ginger and cinnamon. Mix until it just comes together.
Prepare the topping
- Spray a 9" high-sided cast iron skillet with baking spray.
- Melt the butter in a small pan and stir in the brown sugar and cinnamon until fully incorporated and gooey. Pour the butter mixture into the skillet. Place individual pineapple rings in the butter mixture around the pan. Fill in the spaces with spoonfuls of the crushed pineapple.
- Pour the cake batter into the skillet.
- Bake in the oven for about 55-60 minutes or until a toothpick inserted comes out clean. Let cool completely.
- Take a knife and edge around the cake to loosen it a bit. Place a plate over the top of the skillet and flip it upside down. The cake should slide out smoothly but if you lose a pineapple ring, just nudge it back into place. :)
Cake recipe adapted from Cinnamon Spice and Everything Nice
This makes a very tall, dense but soft cake. You can adapt this into two 8" cakes, a couple dozen cupcakes if you prefer.
© Have Fork, Will Eat
It’s been a crazy week since the launch of the first Melties. There’s was a lot going on. Most importantly, the raised garden beds that Josh has worked so painstakingly on the last few weeks were finally finished! Stained, put into place, filled with dirt and on Saturday, most of the garden was planted. We have two beds: one tomato/pepper bed (we’re also planting some lettuce into it) and one herb bed for my kitchen. Of course, within hours after planting, our mastiff Maggie had managed to jump on and run through both beds, decimating a couple pepper plants and a tomato. So today, fencing went up as well. Ah well. Continue reading