When I was a kid, about once a month or so, my mom would disappear into the kitchen while the family was watching television. The sounds of mixing bowls and ingredients could be heard quietly from the next room. Then all would be quiet again, she’d come back and join us in the livingroom (smiling smugly) … and then the unmistakable heavenly aroma of freshly baking Pineapple Upsidedown Cake would start seeping into the room. YUM! Truly one of my warmest and fondest memories of my mom. In the wintertime, she’d do the same thing with freshly baked Gingerbread. Those two treats are still two of my all-time favorites.
In honor of my mom, here’s her recipe with a few changes over the years of making it for my family, too.
Pineapple Upsidedown Cake
For Topping: (which bakes on the bottom)
1 8.5-ounce can sliced pineapple
3 Tablespoons butter
1/2 cup brown sugar
For Cake Batter:
1/3 cup salad oil
1/2 cup granulated sugar
1 teaspoon vanilla
1 cup sifted all-purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
Drain pineapple, reserving juice.
Melt butter in an 8-inch square baking pan.
Add brown sugar and 1 Tablespoon of the reserved pineapple juice.
Add water to remaining juice to make 1/2 cup liquid.
Arrange pineapple slices in bottom of pan.
In a large mixing bowl, stir together salad oil and granulated sugar.
Add egg and vanilla; beat well.
In a seperate bowl, sift together flour, baking powder, and salt.
Add dry ingredients to wet ingredients alternately with the 1/2 cup pineapple juice/water mixture.
Beat well after each addition.
Spread batter evenly over pineapple in baking pan.
Bake at 350F for 40 to 45 minutes.
Remove from oven. Cool at room temperature for five minutes.
I’m always on the look out for recipes that are quick, easy, family-friendly, inexpensive and flexible. This quick bread meets all of my criteria for a budget-worthy recipe. Plus it’s tasty and super-simple, too!
Quick Bread Tips: When making any quick bread (banana bread, zuchini bread, cornbread, etc.) be careful not to overmix. Stir mixture until just combined or it may become heavy and too dense. Also, be sure to bake in the center of the oven where the temperature is the most consistent.
MIX-N-MATCH QUICK BREAD (from Frozen Assets)
(Makes two loaves)
You can also make muffins with this recipe.
3 cups flour
1 teaspoon salt
1 tablespoon cinnamon
1/2 teaspoon baking powder
1 teaspoon baking soda
1 cup oil
2 cups sugar
2 cups Mix-n-Match (see below)
1 tablespoon vanilla extract
1 cup chopped nuts or seeds (your choice)
Mix-n-Match (one or more of the following to equal 2 cups)
Apples, grated or chopped
Bananas, mashed or chopped
Carrots, cooked and mashed or grated
Cherries, pitted and chopped
Cranberries, dry or raw, chopped
Dates or figs, pitted and finely chopped
Lemon, 1/2 cup juice
Marmalade (omit 1 cup sugar)
Orange juice, 1/2 cup juice
Peaches, fresh or canned, chopped
Pears, fresh or canned, chopped
Pineapple, crushed and well-drained
Rhubarb, finely chopped (add 1/2 cup more sugar)
Sweet Potatoes or Yams, cooked and mashed, or grated
Zucchini, grated and well-drained
Sift together dry ingredients.
In separate bowl, beat eggs; add oil and sugar; cream together.