Welcome to Friday Feast in the tavern!
Cakes, specifically birthday cakes are always a special treat in my family. In my younger days, my mom would ask us children what cake or dessert we'd like for our birthdays. I believe both my sisters asked for Angel Food Cake with strawberries and whipped cream, (Psst, correct me if I'm wrong, Mimi and Vici) and my brother requested a Cherry Pie.
My choice? A Pineapple Upside-Down Cake. This cake reigned over chocolate every year, and if you know me, I love my chocolate! Since my birthday is looming, I thought it would be nice to have cake. Usually, I'll whip up a batch of scones and that will be the extent of my birthday baking. Yet this year was different. Perhaps the desire is to celebrate those childhood memories from long ago. They were indeed special and I treasure them.
Did you have a favorite birthday cake when you were young? Do you still carry on the tradition each year with the same request? Do share!
Pineapple Upside-Down Cake
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon baking soda
6 tablespoons unsalted butter, softened
½ cup granulated sugar
1 large egg plus 1 egg white
¼ cup sour cream
¾ teaspoon vanilla extract
1/3 cup milk
½ cup unsalted butter, melted
1 ¼ cups light brown sugar
7 maraschino cherries, drained and patted dry
7 pineapple rings, drained and patted dry
Preheat oven to 350 degrees.
Spray a round cake pan (mine is a 9-in pan) with non-stick spray.
Sift flour, baking powder, salt, and baking soda into a bowl and set aside.
In a large mixing bowl, beat together softened butter and granulated sugar at high speed until light and fluffy. Scrape down the sides of the mixing bowl.
Beat in and egg white. Then add sour cream and vanilla extract and beat well.
Add flour mixture, beating at low speed. Slowly add the milk until all is combined.
Add the melted butter to your pan. Spread out the brown sugar and cover the bottom of the pan. Arrange pineapple slices on top. Place maraschino cherries in the center of each of the pineapple rings.
Bake for 25 – 30 minutes until cake is light brown, specifically around the edges.
Remove from oven and let cool for 5 minutes. Place plate on top and flip over.
Serve with your favorite ice cream or whipped cream.