NOT-MY-MOMMA’S PINEAPPLE UPSIDE-DOWN CAKE (Stove-top version)
Now that my Omnia oven is all washed up from our
I can make a little Easter dessert for you.
…and for Captain François of course.
Ahh the limitations of boating life…
not a lot of space
and most of us,
even on special holidays,
would rather be out of the cabin
enjoying the fine weather and sunshine.
NOT-MY-MOMMA’S PINEAPPLE UPSIDE-DOWN CAKE
1/4 cup coconut oil
1/2 cup brown sugar
1 small can pineapple bits in juice, drained with juice reserved
or 1 cup fresh pineapple cut into 1″ pieces
1/4 cup dried sour cherries (*see Galley Kat Notes below)
1-2/3 cup all purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
3/4 cup brown sugar
1/4 cup white sugar
1/2 cup coconut oil (** see Galley Kat Notes below)
1 tsp almond extract
1/2 cup buttermilk (or regular is fine too)
1/4 cup reserved pineapple juice
In reserved pineapple juice soak the dried cherries and set aside to re-hydrate.
Combine 1/4 cup coconut oil and 1/2 cup brown sugar in the cooking pan.
In a small bowl whisk together egg, coconut oil, buttermilk and 1/4 cup of pineapple juice.
Stir in almond extract.
In a large bowl combine flour, soda, powder, salt and sugars.
To the large bowl of flour and sugar add in liquids 1/4 at a time,
stirring until combined.
Pour batter over prepared pineapple and cherries.
Place covered on pre-heated base plate.
Cook over medium low heat for about 40 minutes until a toothpick inserted comes out clean.
Remove from heat and let stand for about 10 minutes
before inverting on serving plate.
Galley Kat Notes
*As a kid, I used to be crazy about those little red marchino cherries,
looting my Mom’s stash frequently,
until one day when I started reading labels.
Red die # something-or-other put me off of them for ever.
So even though in my Momma memories
I still see upside down cake
with perfect circles of Dole pineapple and their cherry bull’s eye,
I used dried sour cherries instead.
I like the new version much better.
** The same quantity of butter can be subbed
but using coconut oil instead of butter added a wonderful yet subtle hint of the Islands…
My stove-top version but can easily be converted to a conventional
oven by using a 9″ x 9″ pan and baking at 350 ° for about 40 minutes.