Citizens, as noted on foodhistory.com, the history of pineapple upside down cake is quite fascinating!
It was invented because several other convenience items were developed that gave the housewife time to make a cake pretty as well as delicious
The idea of cooking a cake upside down, is an old technique that started centuries ago when cakes were cooked in cast iron skillets. It was easy for cook to add fruit and sugar in the bottom of the pan and a simple cake batter on top and put it over the fire to cook. Then flipping it over onto a plate was a natural way to show the pretty fruit and let it run into the cake as well.
The idea of the pineapple soon after 1911 when one of James Dole‘s engineer had invented a machine to cut his pineapples into nice rings. Soon the convenient and pretty rings were used in this age old technique of the skillet cake. The invention of the maraschino cherry added the necessary color needed to make this cake stunning.
The first recorded recipe for Pineapple Upside Down Cake according to John Mariani’s ( The Dictionary of American Food and Drink , Revised Edition, 1994), “The first mention in print of such a cake was in 1930, and was so listed in the 1936 Sears Roebuck catalog, but the cake is somewhat older.”
In Fashionable Food: Seven Decades of Food Fads (1995), Sylvia Lovegren traces pineapple upside-down cake to a 1924 Seattle fund-raising cookbook…While rooting around in old women’s magazines I found a Gold Medal Flour ad with a full-page, four-color picture of Pineapple Upside-Down Cake–a round cake with six slices of pineapple, candied red cherries, and a brown sugar glaze. The date: November 1925.”
— American Century Cookbook: The Most Popular Recipes of the 20th Century , Jean Anderson (p. 432)
My recipe is anything but your usual canned pineapple and Maraschino cherry upside down cake! I’ve adapted an existing recipe that used fresh caramelized pineapple and vanilla infused caramel glaze that soaks into the inverted moist cake. With an elusive hint of tropical coconut flavor, this cake is something that won’t be forgotten easily.
The elusive coconut flavor comes from a double hit of coconut oil and coconut flour, both of which impart intense coconut flavor without any stringy coconut bits. If you don’t have access to either, just substitute melted butter for the coconut oil and all-purpose flour for the coconut flour. You won’t get the coconut flavor, but you’ll still get a wonderfully moist rich pineapple cake.
Why is my recipe for pineapple upside down cake called “worldly” you ask? I use rare spices and flavors that are literally from all over the globe, making my adaptation of this recipe a symphony of harmonized flavors and the finest cake of its kind! 🙂
Battle on – The GeneralissimoPrint
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