Ode to Pineapple's Aloha spirit.
When we take the time to honor ingredients
it becomes fuel for the body, mind and spirit.
From Mamma Magic's
Kitchen
ODE TO PINEAPPLE
The Rest of the
Story
Vintage Skillet upside down cake ~ Pineapple is
classic
This is My spin on
my beloveds childhood love of commercial “pudding cakes” I use thick Greek
yogurts along with small 4 oz can crush pineapple! In healthier Versions, apple sauce is substituted
-1/4 C butter,
melted 1/2 stick
-1/2 C light brown
sugar
-1 garden pineapple
or 1 canned pineapple, drained -
7 left over
maraschino cherries from summer ambrosia
-1 c gluten free
all-purpose I like flour blend king author
-2/3 c cassava flour
-1 tsp xanthan gum
-1/2 tsp baking
powder
-1/4 tsp baking soda
-1/2 tsp sea salt
-1/2 C butter,
melted or blend with coconut oil
-3/4 C light brown
sugar, packed used monk for 1/2
-1/4 C granulated
sugar didn’t use
-1 egg, room
temperature
Pudding part 😉
-3/4C .Org vanilla
Yogurt I like Greek or 1/2 C butter milk, room temperature
-I small can 4oz
crushed pineapple or 1/4 C pineapple juice
-1 Tbsp pure vanilla
extract
Instructions didn’t
use
Preheat oven to 350 degrees.
-Caramelize Sprinkle
1/2 cup brown sugar over the melted butter.
Arrange the pineapple slices on the
bottom of the pie plate
and place the cherries in the open spaces between
slices and inside the holes.
It took 10 minutes to caramelize.
Absolutely
always in my iron skillet that every kitchen should have. ...
If not use what you have until then 😉
In a medium bowl, sift and
whisk together the flour, xanthan gum, baking powder, baking soda and
salt.
In a large bowl, whisk
together 1/2 cup melted butter, 3/4 cup brown sugar and granulated sugar.
Whisk in the egg, yogurt, milk,
pineapple crushed with juice and vanilla and mix well.
Stir in the dry ingredients until fully incorporated.
Pour the batter over the
pineapple slices and bake at 350 degrees!
Careful here it could take up to
45-65 minutes, or until a toothpick comes out clean.
Cover the cake with
aluminum foil if the cake starts to get too brown.
Mine Cooked in only 1/2 HOUR! So be
watchful I smelled mine when done!
Cool cake in the pan for 10-12 minutes
and cut around perimeter of pan
to loosen any holds before inverting onto
a cake plate.
Serve warm or room temperature.
This super versatile iron skillet
delight turns out to be our summer
light supper!
P.S. I’ve been known to use apples,
peaches or nectarines with this upside
down cake.
Whatever is in season is the purrfect reason to indulge.
P.S.S. And don’t
forget to treat the pineapple crown right to grow another generation! 😉
In a small bowl whisk
together the pineapple juice, milk, vanilla, eggs and oil.
Add the wet ingredients to
the dry ingredients and whisk until combined.
Carefully pour the batter
over the pineapple in the skillet (so you don't disturb the beautiful
design)
and bake for 40-45 minutes or until a toothpick inserted near the
center comes out clean.
Let the cake cool for 10-15
minutes.
Run a butter knife or spatula around the edge of the pan to
loosen it,
and then invert the cake onto its serving plate.
NOTES
I used my 10 inch
cast iron skillet. If you don't have a skillet,
or don't want to use it, you
can use a 9 inch cake pan and bake it for a few minutes extra.
You can also
bake it in a 9 x 13 pan and cook for a few minutes less.
ALOHA
From Mamma Magic's
Kitchen
ODE TO PINEAPPLE
The Rest of the Story
Vintage Skillet upside down cake ~ Pineapple is classic
This is My spin on
my beloveds childhood love of commercial “pudding cakes” I use thick Greek
yogurts along with small 4 oz can crush pineapple! In healthier Versions, apple sauce is substituted
-1/4 C butter,
melted 1/2 stick
-1/2 C light brown
sugar
-1 garden pineapple
or 1 canned pineapple, drained -
7 left over
maraschino cherries from summer ambrosia
-1 c gluten free
all-purpose I like flour blend king author
-2/3 c cassava flour
-1 tsp xanthan gum
-1/2 tsp baking
powder
-1/4 tsp baking soda
-1/2 tsp sea salt
-1/2 C butter,
melted or blend with coconut oil
-3/4 C light brown
sugar, packed used monk for 1/2
-1/4 C granulated
sugar didn’t use
-1 egg, room
temperature
Pudding part 😉
-3/4C .Org vanilla
Yogurt I like Greek or 1/2 C butter milk, room temperature
-I small can 4oz
crushed pineapple or 1/4 C pineapple juice
-1 Tbsp pure vanilla
extract
Instructions didn’t
use
Preheat oven to 350 degrees.
-Caramelize Sprinkle
1/2 cup brown sugar over the melted butter.
Arrange the pineapple slices on the bottom of the pie plate
and place the cherries in the open spaces between slices and inside the holes.
It took 10 minutes to caramelize.
Arrange the pineapple slices on the bottom of the pie plate
and place the cherries in the open spaces between slices and inside the holes.
It took 10 minutes to caramelize.
Absolutely
always in my iron skillet that every kitchen should have. ...
If not use what you have until then 😉
If not use what you have until then 😉
In a medium bowl, sift and
whisk together the flour, xanthan gum, baking powder, baking soda and
salt.
In a large bowl, whisk together 1/2 cup melted butter, 3/4 cup brown sugar and granulated sugar.
Whisk in the egg, yogurt, milk, pineapple crushed with juice and vanilla and mix well.
In a large bowl, whisk together 1/2 cup melted butter, 3/4 cup brown sugar and granulated sugar.
Whisk in the egg, yogurt, milk, pineapple crushed with juice and vanilla and mix well.
Stir in the dry ingredients until fully incorporated.
Pour the batter over the
pineapple slices and bake at 350 degrees!
Careful here it could take up to 45-65 minutes, or until a toothpick comes out clean.
Cover the cake with aluminum foil if the cake starts to get too brown.
Careful here it could take up to 45-65 minutes, or until a toothpick comes out clean.
Cover the cake with aluminum foil if the cake starts to get too brown.
Mine Cooked in only 1/2 HOUR! So be
watchful I smelled mine when done!
Cool cake in the pan for 10-12 minutes and cut around perimeter of pan
to loosen any holds before inverting onto a cake plate.
Serve warm or room temperature.
This super versatile iron skillet delight turns out to be our summer light supper!
P.S. I’ve been known to use apples,
peaches or nectarines with this upside
down cake.
Whatever is in season is the purrfect reason to indulge.
Whatever is in season is the purrfect reason to indulge.
P.S.S. And don’t
forget to treat the pineapple crown right to grow another generation! 😉
In a small bowl whisk
together the pineapple juice, milk, vanilla, eggs and oil.
Add the wet ingredients to the dry ingredients and whisk until combined.
Carefully pour the batter over the pineapple in the skillet (so you don't disturb the beautiful design)
and bake for 40-45 minutes or until a toothpick inserted near the center comes out clean.
Let the cake cool for 10-15 minutes.
Run a butter knife or spatula around the edge of the pan to loosen it,
and then invert the cake onto its serving plate.
Add the wet ingredients to the dry ingredients and whisk until combined.
Carefully pour the batter over the pineapple in the skillet (so you don't disturb the beautiful design)
and bake for 40-45 minutes or until a toothpick inserted near the center comes out clean.
Let the cake cool for 10-15 minutes.
Run a butter knife or spatula around the edge of the pan to loosen it,
and then invert the cake onto its serving plate.
NOTES
I used my 10 inch
cast iron skillet. If you don't have a skillet,
or don't want to use it, you can use a 9 inch cake pan and bake it for a few minutes extra.
You can also bake it in a 9 x 13 pan and cook for a few minutes less.
or don't want to use it, you can use a 9 inch cake pan and bake it for a few minutes extra.
You can also bake it in a 9 x 13 pan and cook for a few minutes less.