Pineapple Upside Down Cake = Quick and Easy

There’s a Pineapple Upside Down Cake in the oven.  In this time of Upside Down mortgages, weather, climate, and economy, I was thinking about what’s the good in writing about food?  As the thoughts shuffled through the process, the only conclusion that comes to mind is that “Food is the source.”  It is one of the elements central to life as humans. ( Okay, queen of the obvious.)

What I have come to appreciate about great cooks and chefs is the care and thought that go into preparing a meal. It’s high art. Even the basics, a bowl of cereal with milk and fruit put together with intention is an art.

The hours that go into the growing and manufacturing grains depend on the weather – the climate. The farmers in Minnesota, Wisconsin, Iowa, North Dakota, South Dakota, Michigan and beyond produce the wheat, corn, soybeans, cooking oils, meat, poultry, fish, and smaller producers like the Native Americans give us wild rice.

Harvest success depends on weather, good climate, and hours of tending vast fields and small family gardens.  The sun, the wind, the rain and the snow make it possible for me to enjoy this bounty.  Summer plenty reminds me to be thankful for these gifts made by many hands. To celebrate summer I am making this cake to share with friends.

Pineapple Upside Down Cake Recipe from Kitchen Kompanion: Recipes by Members of Lansing Reformed Church Ladies Christian Fellowship of Lansing Michigan.

By Marguerite Petroelje

½ cup butter

½ cup brown recipe

Pineapple rings

Nuts

Cherries

3 eggs (separated)

1 cup sugar

1 cup flour

1 teaspoon baking powder

½ cup pineapple juice

Melt in a large frying pan the butter and brown sugar. Arrange pineapple wrings, nuts and cherries in it. While above is simmering, beat eggs whites till stiff. Set aside. Mix together granulated sugar, egg yolks (beaten), flour, baking powder, pineapple juice.  Fold into egg whites.  Pour over pineapple. Bake about ½ hour at 350 degree oven,

This is straight from the source and in the cook’s own words. (No cherries with red dye were used in the making of this cake. Left those out.) Note: use a cast iron pan that can go from the stove to the oven.

Bake a cake! Enjoy.

Your comments and recipes are welcome.

About kunstkitchen

Visual artist and writer hunting words, languages, visions, and insight in my kitchen - connecting Art (Kunst) and culture and slow food cooking. Credits: Do not own a microwave oven and never have. Do not own a food processor. Chopped veggies in a Zen monastery for a weekend. (Seriously) Classically trained artist. Paint and draw with traditional materials. Live in the Northland where it's six months of winter. Appreciate the little things in life. Sharing food and art experiences and the lessons that my talented and generous friends have given me.
This entry was posted in Uncategorized. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s