From our Food Goddess, TaMara:
This week cooking was centered on desserts, most by request, so I thought it would make a good theme for tonight’s recipe exchange.
JeffreyW made one of my favorite toppings, Creme Fraiche, pictured above and recipe here.
I have a Blueberry Upside Down Cake in the oven as I write this, and if it turns out tasty and photogenic, I’ll post photos and recipe tomorrow.
Until then, what’s on your plate this weekend? Is it time for grilling yet? Hit the comments and don’t forget to share your favorite fruit desserts.
BTW, if you haven’t seen the latest visitor to the shelter Mrs. J volunteers at, he has stolen my heart, check out Hank.
Tonight’s featured recipe is my annual birthday cake for a friend. Simple to make and very tasty:
Pineapple Upside-Down Cake
Sometimes I substitute crushed pineapple. It needs to be drained well, using a mesh strainer and I usually omit the addition of 1 tbsp pineapple juice because even after draining, there’s usually about that much left in the crushed fruit. You can also substitute blueberries or other fruits to a make a different kind of upside down cake.
8 oz can sliced pineapple, in pineapple juice
3 tbsp butter
1/2 cup brown sugar
1/3 cup shortening
1/2 cup sugar
1 tsp vanilla
1 1/2 cups unbleached flour
3 tsp baking powder
1/4 tsp salt
stemmed maraschino cherries, stems removed (opt)
8×8 glass baking dish and mixing bowl
Drain pineapple, reserve juice. Melt 3 tbsp of butter and add to baking dish with brown sugar and 1 tbsp of reserved pineapple juice. Mix well. Arrange pineapple slices over sugar and butter mixture. In bowl, cream shortening and sugar until fluffy. Add egg and vanilla, beat until fluffy. Sift together flour, baking powder and salt, add to creamed mixture. Add enough water to remaining pineapple juice to make 1/2 cup and add to batter, mixing well (it will be lumpy) and then pour over pineapple slices. Bake in a 350 degree oven for 40-45 minutes, until a toothpick test in the cake center comes out clean. Cool 5 minutes and then invert on a plate.
Note: in the pretty pictures it always has a maraschino cherry in the center of each pineapple ring. None of us like those, so I never add them. But add to the pineapples before baking if desired.
That’s it for this week. If you missed it, the dinner menu this week was Herbed Fettuccine and Apple Salad. See you next week – TaMara