Welcome to the monthly Progressive Eats event! If you’ve been around here very long, you’ll remember that I participate in a group called “Progressive Eats” that puts on a monthly virtual progressive dinner party. I have the honor of hosting for the second time this month and for our theme I’ve chosen “Memory Lane.” All of our bloggers have prepared recipes based on comfort foods which evoke feelings of nostalgia and warmth. And all of those recipes are linked at the end of this post, so you can visit each one in turn. I have to say that they all sound absolutely delicious!
For my nostalgic, warm feeling recipe, I selected Pineapple Upside Down Cake. Now, I ask you, what could be more nostalgic than that? Not to mention delicious. Sweet pineapple slices caramelized with butter and brown sugar topped with a fluffy yellow cake batter. Yum, yum, yummity-yum-yum. I like mine warm and unadorned. Others like theirs topped with a bit of sweetened whipped cream or a scoop of vanilla ice cream.
The supposed first mention of Pineapple Upside Down Cake was reported in “Fashionable Food: Seven Decades of Food Fads (1995),” in which Sylvia Lovegren traces the recipe to a 1924 Seattle fund-raising cookbook…”While rooting around in old women’s magazines I found a Gold Medal Flour ad with a full-page, four-color picture of Pineapple Upside-Down Cake–a round cake with six slices of pineapple, candied red cherries, and a brown sugar glaze.”
The classic Pineapple Upside Down Cake was not, of course, the first cake baked bottom side up. Other upside down preparations include the French Tarte Tatin and the Brazilian Bolo de Banana. I’ve made tarte tatin but have never tried the bolo de banana. It’s on my list to make soon!!
In the meantime, let’s take a stroll down memory lane and enjoy this delicious vintage recipe!
Preheat the oven to 325 degrees.
Melt the butter over medium-low heat in a 10” cast iron skillet. Remove from heat and spread the brown sugar evenly over the bottom of the skillet. Drain the pineapple reserving 1/4 cup of the juice. Arrange pineapple slices in a single layer on top of the brown sugar. Place a maraschino cherry in the center of each slice.
Beat the egg yolks in a medium bowl until light yellow and thickened. Gradually beat in the sugar. Gradually add the reserved juice to the yolk mixture, beating well.
With the mixer on slow speed, slowly add the flour, salt, and baking powder to the egg yolk mixture, until blended.
In a separate bowl, beat the egg whites until stiff peaks form. Fold the egg whites into the egg yolk and flour mixture.
Spoon batter over pineapple slices.
Bake for 40-50 minutes or until a skewer inserted near the center comes out clean. Cool cake in skillet for 30 minutes. Invert onto a serving plate. May be served warm or cold with whipped cream or ice cream if desired.
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What I was up to…
- One year ago: Slow Cooker Asian Style Wings
- Two years ago: Bean Burrito Dip
- Three years ago: Pinto Bean Cakes with Salsa and Sour Cream
- Four years ago: Turnip Green Dip
- Five years ago: Tomato-Tarragon Soup
- Six years ago: Lime Cupcakes
Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month’s theme is Memory Lane and is hosted by Lana Stuart who blogs at Never Enough Thyme. For our Memory Lane dinner, we all created recipes based on comfort foods which evoke feelings of nostalgia and warmth.
If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.
We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.
January’s Memory Lane recipes from the Progressive Eats bloggers:
- Cheesy Spinach Dip from That Skinny Chick Can Bake
- Welsh Rarebit Crostini from The Wimpy Vegetarian
- Stuffed Cabbage from Mother Would Know
- Chole Aloo (Chickpeas & Potatoes) from Spice Roots
- Old-Fashioned Chicken Pot Pie (Gluten Free) from The Heritage Cook
- Texas Tater Tot Casserole from Stetted
- Chings, Junior Style (Copycat Recipe) from Pastry Chef Online
- Chicken and Rice Casserole from Miss in the Kitchen
- Chicken Codon Bleu All Roads Lead to the Kitchen
- Chicken Nilaga-Boiled Chicken Stew from Asian in America
- German Chocolate Cake with Rum Glaze and Buttercream from Creative Culinary
- Pineapple Upside Down Cake from Never Enough Thyme