On Sun 14 Aug 2005 03:52:01a, Margaret Suran wrote in rec.food.cooking:
A Blast From the Past 6280Dee Randall It is a cute saying. I never heard of it, but I spent my early childhood in Europe. It is not that fruits...
If I thought it would arrive in presentable and edible condition, Margaret, I would bake you one and send it. Alas, IMHO, Pineapple Upside Down Cake is best eaten while still a bit warm, or at least on the same day it's baked, and the topping would likely not remain intact. I fear what you would receive might be a gooey mess.
Two New York City restaurants used to serve wonderful versions of this, Maxwell's Plum at 1st Ave. & 64th St., and Horn of Plenty (which I think was on Christopher St.) in Greenwich Village. Alas, they are both gone. Both used to serve it with whipped cream, or as the menu at Maxwell's Plum listed, "mit schlag".
Another variation I make that you might enjoy is one made with poached fresh pears in the topping instead of pineapple, and a cake of gingerbread.
Having said all that, it's really a very easy type of cake to bake. The most important thing to me is using the right type of pan. I still have my mother original upside-down cake pan which is no longer made. It is 9" x 2-1-2" with a slightly concave bottom, but I've also made it in a 10" iron skillet, which many people seem to prefer. There is also a new upside-down cake pan made by Nordic Ware. I think that's what Nancy bought at Williams-Sonoma. Here is a link at Amazon for the same pan, but at a lower price. I'm even thinking of buying one for myself.
-- Wayne Boatwright *À*
Give me a smart idiot over a stupid genius any day. Sam Goldwyn, 1882-1974
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