So today’s baking is from Grandma recipe box : Her Pineapple Upside down cake but fell free to use other fruit that is in season.
- 1 stick butter
- 1 ½ cups packed brown sugar
- 1 (20 ounce) can sliced pineapple
- 1 (4 ounce) jar cherries
- 1 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 ½ cups white sugar
- ½ cup butter
- 2 eggs
- 1 cup milk
- 2 teaspoons vanilla extract
Pre heat oven to 375 degrees
- Melt 1 stick butter in the bottom of a cast iron skillet over medium heat, about 3 minutes. Remove from heat and sprinkle brown sugar evenly over butter. Add pineapple slices on top of sugar in 1 decorative layer with a cherry in the middle of each pineapple ring. Set aside.
- Sift flour, baking powder, and salt together in a bowl.
- Cream sugar and butter together in a bowl. Add eggs and mix. Add flour mixture and milk in an alternating fashion. Add vanilla extract and mix well. Pour mixture evenly over pineapples in the skillet.
- Bake in the preheated oven until cake is golden brown, about 40 minutes.
- Let cake cool in the skillet for 10 minutes before inverting onto a serving plate. Serve warm.
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