In keeping with my goal to try as many vintage recipes as I can from my Mom’s old Betty Crocker cookbook (Steph and Betty), I decided to give this cake a try. I don’t believe I have ever tried this type of cake, and to be honest I wasn’t sure if I would enjoy it. Well, I have been missing out! This cake is so delicious with a slight crunchy butter brown sugar edge. Wow!
What makes it even better is the cake recipe is a one bowl recipe. I was worrying the cake wouldn’t come out of the pan or it wouldn’t look good, but it surprised me and was actually quite easy to make.
Let’s get baking!
Ingredients:
1 1/4 cups flour
1 cup sugar
1 1/2 tsp baking powder
1/2 tsp salt
3/4 cup milk
1/3 cup shortening
1 egg
1 tsp vanilla
1/4 cup butter
1/2 cup brown sugar, packed
Pineapple slices, drained
Maraschino cherries
Preheat oven to 350 degrees. Prepare the cake batter by combining all of the ingredients in a bowl of a stand up mixer, or a large mixing bowl. Beat on low speed for 30 seconds scraping constantly. Beat 3 minutes on high speed scraping the bowl occasionally.
Set the batter aside.
Melt 1/4 butter over low heat in a 9″ round layer cake pan. Once melted I turned the pan to coat the sides with the melted butter as well.
Sprinkle the brown sugar evenly in the pan and pat it down.
Place a pineapple ring in the center, and more rings around the edge. You could also cut the slices in half and be more creative if you choose.
Insert a cherry into each pineapple slice.
Top with the batter.
Bake for 35-40 minutes or until a toothpick inserted comes out clean.
Loosen the sides of the cake carefully with a butter knife. Place a plate over the pan and flip. Keep the pan on the plate for a few minutes before removing.
Serve warm. Yum!!!!
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