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An Pineapple upside-down cake is a cake that is baked in a single pan, then turned over and served upside-down.
Usually chopped fruits—such as apples, pineapples,or cherries—and a butter and sugar topping are placed on the bottom of the pan before the batter is poured in, so that they form a decorative topping once the cake is inverted.
Traditional upside-down preparations include the American pineapple upside-down cake, French Tarte Tatin, Rocky Road upside-down cake, and Brazilian Bolo de banana. It is also well known in Hawaiian culture.
An upside-down cake is a cake that is baked in a single pan, then turned over and served upside-down.
Usually chopped fruits—such as apples, pineapples,or cherries—and a butter and sugar topping are placed on the bottom of the pan before the batter is poured in, so that they form a decorative topping once the cake is inverted.
Traditional upside-down preparations include the American pineapple upside-down cake, French Tarte Tatin, Rocky Road upside-down cake, and Brazilian Bolo de banana. It is also well known in Hawaiian culture.
Pineapple upside-down cake is a single layer basic yellow butter cake inverted after baking to reveal a glistening mosaic of caramelized canned pineapple. Any frosting or additional gilding is unwarranted. A variation of this treat was upside-down pudding, consisting of a Victoria sponge cake inverted after baking to reveal a decorative fruit layer.
Cooking a cake or tart with a fruit layer on the bottom and afterwards inverting it is neither new nor indigenous to America. Among the most famous of these treats is the French tarte tatin, an early 20th century upside-down apple tart. Around that time, Mrs. Allen’s Cook Book by Ida Allen (Boston, 1917) contained four upside-down pies, such as “Upside-Down Apple Pie.” Central Europeans have long enjoyed schmarren by cooking apple slices in a skillet, adding a pancake batter, then inverting it to reveal the apples on top. In a similar manner, the English prepared various skillet custards and puddings called a tansy, the name derived from a European bitter herb that was initially added as a flavoring. Tansy in colonial America, absent the herb, was made by cooking sliced tart apple rounds in a skillet, adding beaten eggs flavored with sugar, rosewater, and nutmeg, cooking it until set, then inverting it onto a plate.
In the 19th century, Americans without access to an oven made cornbreads, biscuits, and shortcakes over the coals of a fire in a spider (a cast-iron skillet with legs – more common than a plain skillet through much of the 19th century), which by the mid-1800s became known as spider cakes. These were frequently served warm for breakfast. As the home iron oven became increasingly commonplace in the country, flat-bottomed frying pans supplanted the spider and the term skillet cake emerged. In addition, Americans began baking chemically-leavened butter cakes in the skillets. To enhance the simple cake, huckleberries might be stirred into the batter or various fruits mixed with a sugar-and-butter syrup before adding the batter to the pan. Blackened cast-iron skillets proved ideal for caramelizing the sugar, while preventing the butter from burning. The June/July 1925 issue (Vol. XXX, No 1) of “American Cookery,” formerly “The Boston Cooking-School Magazine,” noted: “A heavy iron frying pan, from eight to ten inches in diameter, is recommended, and some of our friends make the cake in an earthen baking dish.”
In the early 1920s, a synonym emerged for skillet cakes with a caramelized fruit bottom – upside-down cake. The June/July 1925 issue of “American Cookery,” which suggested both pineapple and prunes as the fruit, explained: “This cake is variously named Pineapple Cake, Pineapple or Apricot Torte, Caramel Pudding, Frying Pan Cake, Skillet Cake, Griddle Cake, Pineapple Glace, Different Pudding, Chesterfield Pie; but Skillet or Upside-Down Cake are the commonest names.” The earliest record of the term “Upside-Down Cake” appeared in 1923 in several sources, including the March 15, 1923 issue of the Syracuse Herald (p. 15), in a column entitled “Unusual Prune Dishes,” which, as the designation connotes, provided a version made with dried plums (and no mention of pineapple). At this early point, the recipe already featured a common element of classic upside-down cakes — fruit arranged atop a brown sugar syrup in an iron skillet:
¼ pound butter
1 medium can pineapple
1 cup brown sugar
Melt butter slightly in heavy frying pan. Spread over this the brown sugar and then lay on pineapple.
(Batter)
3 eggs
1 cup flour
1 cup sugar
1 teaspoon baking powder
5 tablespoons pineapple juice
Beat egg yolks, add sugar, pineapple juice, flour sifted with baking powder. Fold in beaten egg whites. Pour over first mixture and bake in moderate oven. When done place cake plate on top of pan and reverse. Serve with whipped cream. (Pan should be eleven inches in diameter — and three inches deep.)
Pineapple Upside Down Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos
Pineapple Upside Down Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos
Pineapple Upside Down Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos
Pineapple Upside Down Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos
Pineapple Upside Down Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos
Pineapple Upside Down Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos
Pineapple Upside Down Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos
Pineapple Upside Down Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos
Pineapple Upside Down Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos
Pineapple Upside Down Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos
Pineapple Upside Down Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos
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