By the mid-1600s, the pineapple, a native of South America, was being grown in hothouses in England and Holland, according to research done by Rosen College of Hospitality Management at the University of Central Florida. From there, the fruit spread to other parts of the world. American colonists began importing pineapples from the Caribbean in the 17th century. The fruit soon became a symbol of hospitality; because of its exotic nature, pineapple was served to special guests. According to some accounts, New England sea captains would place a pineapple outside their homes as a symbol of safe return from sea voyages.
Because pineapples have been on sale at local supermarkets, I decided to try fresh pineapple in an upside-down cake. Combined with toasted coconut, the fresh pineapple makes the cake moist and delicious. Its flavor is reminiscent of English sticky toffee pudding. This cake falls into the category of what Fanny Farmer called “cottage pudding”: plain cake served warm with sauce.
Pineapple Upside Down Cake
6 tablespoons butter, softened
1/3 cup packed brown sugar
1 tablespoon water
3 tablespoons toasted coconut
Three to four rings of pineapple
1-1/3 cups all-purpose flour
2/3 cup granulated sugar
2 teaspoons baking powder
2/3 cup milk
1 egg
1 teaspoon vanilla
Melt two tablespoons of butter in a 9-inch round baking pan. Stir in brown sugar and water. Sprinkle in toasted coconut. Arrange pineapple on top of the coconut. Set pan aside.
In a mixing bowl or bowl of a standing mixer, stir together flour, granulated sugar and baking powder. Add milk, remaining butter, egg and vanilla. Beat with an electric mixer on low speed until combined; then beat on medium speed for one minute. Spoon batter over fruit.
Bake in a 350-degree oven for about 40 minutes or until a wooden toothpick comes out clean. Cool on wire rack for five minutes. Loosen sides and invert onto plate. Serve warm as is or with whipped cream, if desired. Serves 6 to 8.
