Old World Pineapple II
Art Print
Nichols, David
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Hawaiian Pineapple I
Art Print
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Classic Pineapple Upside-Down Cake

2 1/4 cups sifted cake flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) butter
1/2 cup firmly packed brown sugar
2 cans (8 ounces each) pineapple slices
4 large candied cherries, halved
15 large walnut or pecan halves
1 cup granulated sugar
3 large eggs
2 teaspoons vanilla extract
2/3 cup sour cream

Preheat oven to 325 degrees F. Onto a piece of wax paper sift the flour, baking powder, baking soda and salt.
In a 10-inch skillet, preferably cast iron, melt 1/4 cup of the butter
over moderate heat. Stir in the brown sugar; remove from heat. Arrange
the pineapple in the skillet (reserving the juice) and place half a cherry,
cut-side-up, in the center of each. Arrange the nuts, flat-side-up, around
the pineapple rings.
In a large bowl, with electric mixer on high, cream the remaining 1/2 cup butter with the granulated sugar until light and fluffy. Beat in the eggs 1 at
a time, then 3 tablespoons of the reserved pineapple juice and the vanilla.  Using a wooden spoon, stir in the flour mixture, 1/3 at a time, alternating with the sour cream and beginning and ending with the flour. Carefully
spoon the batter over the fruit. Wrap the skillet handle with foil; bake for
30 minutes or until a toothpick inserted in the center come out clean.
Cool in the pan on a rack 10 minutes, then place a serving platter on
top and turn upside down.
Variation: Use 6 dried whole apricots and 4 thick slices of fresh
pineapple, fill in spaces with chopped pineapple and chopped apricots.
 

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