The Kitchy Kitchen is the brainchild of food enthusiast and self-taught chef Claire Thomas. Thomas has amassed fame in the culinary world as host of Food for Thought With Claire Thomas on ABC and author of The Kitchy Kitchen: New Classics for Living Deliciously. Here, Thomas will be providing original recipes every month for MyDomaine readers to experience their own Kitchy Kitchen at home.
Who doesn’t love a syrupy, warm, gorgeous cake? My aunt Tina has been making her lovely pineapple upside-down cake for years, and it’s been a favorite dessert in my family. It looks like a stained glass window, with maraschino cherries dotting the glistening surface. It immediately sends me time traveling to the 1960s. One cake is technically enough for eight, but I might make an extra to enjoy with a cold glass of milk after everyone has left. Learn how to make the recipe in a few simple steps.
2 8.5 ounce cans of pineapple rings
6 tbsp. pineapple juice, reserved from can
1/3 cup melted butter
1/3 cup golden brown sugar
1 cup all-purpose flour
1/2 tsp. double-acting baking powder
1/4 tsp. salt
2/3 cup white sugar
1 tsp. vanilla
Preheat the oven to 350F.
Spray a nine-inch pie pan with non-stick spray, and then pour the melted butter into the bottom of the pan. Sprinkle the brown sugar evenly over the butter, and press down to moisten all of the sugar.
Separate the pineapple from the juice, and dry them out on a paper towel. Slice some of the pineapple slices into quarters to fill in gaps, and arrange in the pan using whatever pattern you like. I added maraschino cherries in the holes of the pineapple rings.
For the batter, sift the dry ingredients and set aside. Whip the eggs for one minute on high, until light and frothy. Add the sugar slowly, still beating on high until the eggs are very pale and light (four more minutes). Add the vanilla and pear juice, beating slowly. Add the dry ingredients, also beating on low. Pour the batter evenly over pears in the pan, and bake for 30–35 minutes, or until golden brown and pulling away from the edges.
Once baked, immediately flip the cake out onto a platter. Do this by placing the platter over the pan, and flipping gently. You want to do this shortly after taking it out of the oven, so the butter and sugar don't harden on the pan. Enjoy!
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