For the Pares

Welcome, one and all, to the digital version of Nana's recipe box. Cook and enjoy. Share and photograph. Send me those photos and I will post them alongside the recipes. Feel free to comment on any adaptations you have experimented with, so we can all learn and share and cook together. But most of all, thank you to the great chef herself, who is always loved and never forgotten.

April 27, 2009

Pinapple Upside-down Cake

4 cups pineapple chunks

1 cup light brown sugar

3 tbsp unsalted butter

½ tsp vanilla

1 ½ cups unbleached flour

1 ½ tsp baking powder

½ tsp salt

½ cup unsalted butter - cool

¾ cup sugar

2 eggs - room temperature

1 egg white

1/3 cup milk

Spray 9” cake pan - cook sugar and pineapple, 15-18 minutes, till fruit is translucent and light brown. Strain and simmer juices till large bubbles form. Whisk in buttery vanilla and pour into cake pan. Cream butter and sugar for 3-4 minutes, at a medium speed. Add vanilla and 1 egg at a time, add egg white then add 1/3 of whisked dry ingredients. Then ½ of milk, ending with the flour mix. Place pineapple in cake pan. Press fruit into caramel. Mound batter over pineapple, spread evenly and tap pan.

Bake at 350m for 45-50 minutes, cool 10 minutes, turn onto plate, cool 2 hours

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