I got up a little after 5 yesterday as I had a very full work day but also needed to prepare for our monthly gathering of Creative Sisterhood. This group is such a gift in my life. I’m so very glad I wrote that email 18 months ago, inviting these five women to gather with me. It didn’t go the direction I have expected, but it is wonderful and I wouldn’t change anything.
Virginia could not be with us last night and she was missed. But it was an exceptional evening. The energy was amazing. We had a good experience together. Of course, my topic was Dr. Putnam’s speech. Julie spoke about the talk in Newton a few weeks ago.
Yesterday morning when I was hanging out clothes – hoping it wouldn’t rain – I was again drawn to the wild violets growing in my back yard. They come up in cracks and crevices near the clothes line.
Wild Violets always remind me of my mom. She gathered them from all over her yard and planted them under a big maple tree in the front yard. They covered the ground there and were always so wonderful to look at. The first spring in my house was the first year after I’d lost my mom and I loved seeing that I had wild violets in the back yard.
I always bake something for Creative Sisterhood and yesterday morning very early I was hunting online for a Pineapple Upside Down cake recipe. Never mind the 1000 plus cookbooks I own – I looked online for one. And I found one. Surprisingly, it was Martha’s first Pineapple Upside Down cake. I used the pecans this time, which I haven’t done before. But I still left off the cherries. Cherries remind me of the cough syrup I had by the gallons as a kid. No cherries for me…
If you’re now in the mood for Pineapple Upside Down cake… with or without cherries… here’s the recipe I used. The egg whites do help the texture so it’s not so dense.
Pineapple Upside-Down Cake
Homemade Pineapple Upside-Down Cake is so good and so pretty. Its special enough for company, but quick enough for just the family.
1/4 cup butter
1 cup firmly packed brown sugar
3/4 cup chopped pecans
20-ounce can of pineapple slices, drained, reserving 5 tablespoons juice
3 eggs, separated
1 cup sugar
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
Preheat oven to 350°F.
Melt the butter in a 9-inch cast iron skillet. Add the brown sugar and pecans; stir well to thoroughly combine, then turn off the heat — dont cook it. Arrange 8 pineapple slices in a single layer over the brown sugar mixture (your 9-inch skillet should accommodate 8 slices without overlapping). Set the skillet aside.
Combine the flour, baking powder and salt in a bowl; set aside.
Beat the egg yolks at medium speed until they are thick and lemon colored. Gradually add the sugar, continuing to beat. Add the flour mixture to the yolk mixture, and stir in the reserved pineapple juice.
Beat the egg whites until stiff peaks form. Fold the whites into the cake batter. Pour or spoon the batter evenly over the pineapple slices.
Bake at 350°F for 40 to 45 minutes. Cool the cake in the skillet for 30 minutes; then invert it onto a serving plate. Place a maraschino cherry in the center of each pineapple ring.