Thursday, May 24
My Evinrude Still Serves Me Well
I still remember the excitement the Christmas my (ex) husband got me this Kitchenaid mixer. I had wanted one for so very long -- especially when hand stirring double batches of chocolate chip cookies!
That was a number of years ago and this heavy appliance, nicknamed the "Evinrude" by JB, never fails me.
Today, it helped me make this pineapple upside down cake for my stepson's 24th birthday.
I was a bit suprised when his Mom called and said he wanted me to make his birthday cake this year. I had made him one last year--and I think the year before as well--when I learned this was his favorite.
At any rate, here is the gooey, buttery, sinful recipe:
1/2 cup butter
1 cup firmly packed brown sugar
1 (8 1/4 -ounce) can pineapple slices, undrained
1 cup self-rising flour
1/2 teaspoon cinnamon
1 teaspoon vanilla
Melt butter in 10-inch cast iron skillet in oven at 350 degrees. Remove from oven and sprinkle brown sugar in melted butter.
Drain pineapple, reserving 1/4 cup juice. Set aside. Cut pineapple slices in half, reserving one whole slice.
Place whole pineapple slice in center of skillet. Arrrange half-slices in spoke fashion around whole slice in center.
Beat eggs at high speed; gradually add 1 cup sugar, beating well. Combine flour and next 3 ingredienst, stir well. Add to egg mixture alternately with reserved 1/4 pineapple juice. Stir in vanilla.
Spoon batter evenly over pineapple in skillet. Bake at 350 degrees for 45 to 50 minutes or until cake is set.
Invert cake onto plate when done. Scrape any remaining glaze from skillet onto cake.