Recipe: Pineapple (or Peach) Upside-Down Cake Baked in a Skillet (1980's)

PINEAPPLE UPSIDE-DOWN CAKE BAKED IN A SKILLET

"This one may be a little strange to you, but is a classic in its own right. The difference between this one and the one you usually find, is that this one uses a skillet for a baking pan."

FOR THE PINEAPPLE MIXTURE:
1 (20 oz) can pineapple slices in syrup
1/4 cup butter
2/3 cup brown sugar, firmly packed
Maraschino cherries
FOR THE CAKE BATTER:
1 cup unbleached flour, unsifted
3/4 cup granulated sugar
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup milk
1/4 cup vegetable oil (or solid vegetable shortening)
1 large egg
1/4 tsp grated lemon rind
1 tsp lemon juice
1 tsp vanilla extract

TO PREPARE THE PINEAPPLE LAYER:
Drain the pineapple, reserving 2 tablespoons of the syrup; set aside.

Melt the butter in a heavy 10-inch oven-proof skillet. Stir in the brown sugar and reserved pineapple syrup, blending well. Remove from the heat. Arrange the pineapple slices in the sugar mixture in a balanced arrangement. Place a maraschino cherry in the center of each pineapple slice; set aside.

TO PREPARE THE BATTER AND BAKE:
Combine the flour, sugar, baking powder, and salt in a large bowl. Add the milk and oil then beat, with an electric mixer set on high speed, for 2 minutes.

Add the egg, lemon rind, lemon juice and vanilla extract and beat for an additional 2 minutes. Carefully pour the batter over the pineapple in the skillet, spreading evenly.

Bake in a preheated 350 degree F oven for 25 minutes or until the cake tests done. Remove from the oven and cool on a wire rack for 5 minutes.

Place a serving plate upside down on the top of the skillet and invert the skillet and plate. Serve this cake warm.

VARIATION:

FOR PEACH UPSIDE-DOWN CAKE:
Use a can of peach halves instead of the pineapple slices and proceed as above.

Makes 8 servings
Adapted from source: The Food Fare Section Rocky Mountain News, September 3, 1986