baking

The Secret Life of Bees + Banana Cream Pie

January 27, 2018 by Megan 2 Comments

I always appreciate a book where you can immediately fall into it and remain completely immersed to the end - part of the joy of reading, for me, is leaving your own world/viewpoint/experiences and hanging out in someone else’s for a while. The powerful storytelling in Sue Monk Kidd’s The Secret Life of Bees did that for me.

During a hot South Carolina summer in 1964, Lily Owens is about to turn 14. Propelled by a fuzzy recollection of the day her mother died and desperate to know more, she sets off on a haphazard journey from home with Rosaleen, a black woman who has become her stand-in mother. Their immediate safety may be Rosaleen’s driving force, but Lily’s search for clues about her mother’s existence brings them to Tiburon.

Friendship Bread + Cherry Chocolate Chip Amish Friendship Bread

January 20, 2018 by Megan 3 Comments

Today’s blog post actually started three weeks ago when I read an NPR article called “The Friendship Bread Project: Can Baking Promote Unity In A Divided World?” The idea they discuss - that food can bring people together - is one I typically subscribe to and is one that prompted Darien Gee to write her 2009 novel Friendship Bread.

I was surprised and delighted to find that there was a whole book about friendship bread; naturally I had to check it out for myself. Before even starting the book, I was researching how to make starters and went down a bit of a rabbit hole, but I was already intrigued enough to make my own. It felt like a natural fit for this blog - it would just take a few ingredients and a little patience.

When I picked up Gee’s book from the library, in fact, the cover alone was enough to prompt the librarians to start up a conversation about previous friendship bread crazes and wonder aloud if “any of those starters from the 70s were still hanging around.” I made a mental note to bring them a loaf when I returned the book.

I wasn’t sure what to expect from the novel - the cover evokes “chick lit” (and looks delicious), and I wasn’t sure that a story revolving around a baked good could have much substance. Happily, I was wrong about it lacking substance. For the most part, Friendship Bread follows Julia, who discovers friendship bread when a mysterious gloopy bag appears on her front porch; Madeleine, the owner of a tea salon; and Hannah, a former concert cellist who’s new in town. The three of them form an unlikely bond as the town is overtaken by its own friendship bread craze. On the whole, it was uplifting and optimistic and ends pretty neatly tied up, but it also explores the trials of loss and maintaining relationships quite realistically.

I began my starter the day I brought the book home, January 9. It was simple enough - dissolve a packet of yeast in warm water for 10 minutes before adding 1 cup of flour, 1 cup of sugar and 1 cup of milk. (These three ingredients are key in starter care.) Then, let it sit for 10 days, mixing each day. It’s important not to use a metal bowl or a metal spoon, but otherwise caring for a starter is pretty forgiving. (I forgot to stir it for two days and it turned out fine!) You add the foundation ingredients on Day 6 and again on Day 10, when you divide up the mixture to give to friends - keeping some for yourself, of course.

I tried my best to divide the starter wisely - opting to spread it out rather than releasing it in a concentrated area. I connected with fellow Michigan-based book blogger Kerrie at Comfy Reading, who lives about an hour away from me, and bestowed a cup of starter on her. (Here is her post on the experience.) When she saw I had read the book, my mom (who also lives about an hour away, in a different direction) requested starter, so I saved some for her as well. I gave a cup to a supportive coworker, Cheryl, who’s excited to care for it and bake together with her daughter. Finally, after a lot of research, I mailed a quarter cup to one of my best friends, Katie, who lives in Pennsylvania. Apparently, if you don’t want to dry it and send flakes (I didn’t), it’s best to send in small quantities so there is still room for it to expand as it ships. I’m hoping the cooler weather and 2-day shipping will keep the starter from expanding too much within it’s box.

Admittedly, this was my first experience with a starter, and it gave me a whole new appreciation for the novel Sourdough, which I read last fall. I kept my starter in the oven, where it could keep cozy and grow with abandon. Thankfully, the friendship bread starter wasn’t as rambunctious as Lois’ sourdough starter, but mine still ended up yielding just under 7 cups, instead of the typical 4 cups. (I kept the extra for myself, not only to bake, but to keep feeding for another batch.)

Like most quick breads, the recipe for Amish friendship bread isn’t too difficult. It’s also quite flexible, as you can incorporate a variety of add-ins to suit your tastes. I had an abundant supply of dried cherries on-hand, so instead of making the traditional cinnamon-sugar bread, I wanted to make something with cherries and chocolate. I found a recipe on the Friendship Bread Kitchen site close to what I was looking for, so I adapted that recipe a bit to be more like what I had in mind.

I began with 1 cup of my starter in a nonmetal bowl. To it, I added the ingredients as listed in the recipe. I only used 1 box of instant vanilla pudding, deciding to save the second box I bought for my second batch, but you can leave it out altogether if you don’t want to use it. I mixed everything together using a wooden spoon and then divided the batter between the two loaf pans.

After baking, I allowed them to cool for a bit in the pan before moving them to a cooling rack and dusting with a bit of sugar (because I forgot to do it before I put it in the oven).

Being from Michigan, I already love cherries, and I thought the cherry-chocolate combination in this bread was delicious.

Well, that’s it for today - I’m off to return my book to the library, along with a loaf of the bread for the librarians. I hope they like it as much as we did!

Have you ever made friendship bread or received a starter? I'd love to hear about your experience!

Cherry Chocolate Chip Amish Friendship Bread

Servings: 16 (2 loaves)
Time: 1 hour, 15 minutes
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Ingredients

1 cup Amish Friendship Bread Starter (recipe here, if you don’t already have one)
3 eggs
1 cup oil
½ cup milk
1 cup sugar
½ teaspoon vanilla
1½ teaspoons baking powder
½ teaspoon salt
½ teaspoon baking soda
2 cups flour
1-2 boxes instant vanilla pudding
1 cup chocolate chips
1 cup dried cherries
up to ½ cup sugar, for dusting

Directions

Preheat oven to 325 degrees F.
In a large mixing bowl, add ingredients as listed (excluding sugar for dusting).
Grease two large loaf pans.
Dust the greased pans with ½ cup sugar.
Pour the batter evenly into loaf or cake pans and sprinkle the remaining sugar on top.
Bake for one hour or until the bread loosens evenly from the sides and a toothpick inserted in the center of the bread comes out clean.

Adapted from: Friendship Bread Kitchen

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The Guernsey Literary and Potato Peel Pie Society + Potato Peel Pie

January 16, 2018 by Megan 9 Comments

Recently, my book club elected to read Mary Ann Shaffer and Annie Barrow’s The Guernsey Literary and Potato Peel Pie Society, a charming piece of historical fiction about life on the British Channel Islands during and after WWII. It is a bit of a book about books, but more than that it’s about how literature can bring people together, unexpectedly, even in the worst of times.

In 1946 London, a mysterious man writes to Juliet Ashton because he somehow came to be in possession of one of her books and is looking for more by the same author, who he’s come to adore. Of course, as a reader, Juliet steps in to help him get the books he needs, and with that, she launches a friendly correspondence with him - and his fellow islanders. All of them belonged to an impromptu book club during the German wartime occupation of their home on Guernsey, and Juliet is beside herself to learn more about them.

While I was expecting a potentially difficult read, as many WWII novels tend to be (including The Nightingale and Lilac Girls), I was pleasantly surprised. There are some brief descriptions of time in the concentration camps, but it mostly serves as a way to provide the characters - who’ve survived the war at that point - with some closure. Book narratives that take place solely through letters can sometimes fall flat, but in this case, my whole book club enjoyed the choice. I thought it added to the charm.

Though the Guernsey Literary Society also boasts the name of a disgusting-sounding dish, the potato peel pie is mentioned only briefly in the novel. It is described as a pie made out of potato peels and something to do with beets. As I read, I was slightly horrified to think about making such a pie for this post. Luckily, I remembered my Book Club Cookbook and thought I recalled seeing this book listed in the index.

Sure enough! It listed a recipe for an “occupied” version, using just beets, potatoes (including the peels) and a bit of milk, but it also included a “non-occupied” version, which sounded delicious. I decided to make it for our book club meeting.

Since we were meeting during the week and I don’t have a lot of time after work before everyone arrives, I got started the night before. Since the non-occupied version still includes potato peels, I made sure to scrub them thoroughly before peeling. Here is the after photo:

I peeled them as carefully as I could and layered them into the pie dish, making sure to completely cover the bottom.

While they baked in the oven, I cut the potatoes into large chunks and got them going in a pot of salted, boiling water on the stove.

After about 20 minutes in the oven, the potato peels were looking slightly crispy, so I pulled them out before they burned. I was surprised, however, to see that they’d all curled up and no longer completely covered the bottom of the pan - a bit of a disappointing crust in look only, as it still tasted delicious later.

Once the potatoes were fully cooked, I drained them and transferred them to a large bowl with some butter to mash them up with a hand mixer (my typical method, since I don’t actually own a manual masher). Then, I stirred in the milk, and once that was absorbed, added the cheddar cheese and sour cream as well.

Finally, I spread the whole mixture in the pie dish on top of the potato skins.

Because I wasn’t serving it until the next day, I covered it with plastic wrap and stored it in the fridge overnight. Then, prior to book club, I baked it for the first time. It was still cold from the fridge (not room temperature, or slightly warm as if I’d baked it immediately), so I cooked it for longer - closer to an hour.

Once it was melty, slightly bubbly on the edges with just a touch of brown on top, I removed it from the oven. My entire book club could smell it, and we were starving, so we didn’t wait the recommended 15 minutes before serving. It ended up being more like cheesy mashed potatoes - probably the best mashed potatoes I’ve ever had, honestly - than potato “pie” but everyone enjoyed it just the same. The crispy skins throughout added a pleasing texture.

From our book club to yours, we recommend checking out this charming novel before the movie comes to theaters in April. I, for one, always look forward to the opportunity to have a lively discussion about whether the book or movie is better (even though we all know the answer going in) - and who better to do that with than your favorite book-loving friends?

Print Recipe

Annie Barrow’s Non-Occupied Potato Peel Pie

Make the potato peel pie from The Guernsey Literary and Potato Peel Pie Society.

Prep Time15

Cook Time1 30

Total Time1 45

Course: Main Course

Ingredients

1½ - 2 pounds Yukon gold potatoes about 4 medium or 6 small potatoes
No beets
½ cup milk
1 stick butter, cut into pieces
1¼ cups shredded cheddar cheese
and maybe some sour cream too, (about ¼ cup)

Instructions

Preheat oven to 400 degrees F.
Go ahead and use the peelings as the crust, but cook them first: Scrub potatoes and pat dry. Peel potato and lay peelings evenly in the bottom of a 9-inch pie pan. Place in oven and cook for about 15-20 minutes, because it would be nice if they were a little crispy. When they’re done, reduce oven heat to 350 degrees F.
In the meantime, place potatoes in a large pot, cover with salted water, and boil until they’re soft, however long that takes (about 30-40 minutes). Then, drain the potatoes and mash them up with the butter until they’re nice and fluffy. Add milk slowly and stir until milk is absorbed. Stir in that delicious cheese and the sour cream, too, if you want it (and who wouldn’t?).
Pour the potato mixture on top of the crispy skins. Then, put the pie in the oven for about 30 minutes until it’s all melty and glorious (and lightly browned). Allow to cool for about 15 minutes, until it sets. Serve warm. To reheat: Cover with foil and heat for 15-20 minutes in an oven preheated to 300 degrees F.

Notes

From: The Book Club Cookbook, pages 162-163

If, for whatever reason (say, book club), you need to make this the night before. I recommend stopping before you put the potato peel pie in the oven. Fill pan with the mashed potato mixture, cover with plastic wrap and refrigerate. Remove from the fridge while you preheat the oven to 350 degrees F. Bake for about 45 minutes to an hour (checking as you go) to ensure it’s heated through and then allow to cool before serving, per the above directions.

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Everything, Everything + Vanilla Bundt Cake

December 30, 2017 by Megan Leave a Comment

Though it’s not my typical choice, I’m no stranger to YA fiction. I like to pick them up for a quick read, and often - as with John Green’s Turtles All the Way Down - they bring difficult topics to the forefront and make them relatable, which I always appreciate. My latest YA read, Nicola Yoon’s Everything, Everything, tells the story of Maddy, a girl who lives in a bubble, and was captivating from the beginning.

Like many YA novels, it centers around a love story. Maddy watches from her window as new neighbors move in - one of them, Olly, a distractingly handsome teenage boy. That part of the novel was pretty predictable, in my opinion, but well-done and entertaining. Aside from the consequences of Maddy’s precarious health problem, it is with Olly - and through the window - that this novel touches on some darker real-life situations.

What made the novel worth it for me was the twist that came about two-thirds of the way through. I definitely did not see it coming, but I’m glad that it did. I won’t spoil it for those of you that haven’t read it yet, but I thought it added some welcome heft to the story.

One of the funnier series of events comes early on in the book, when Olly’s mom sends him over to Maddy’s house with what he describes as an “indestructible” bundt cake, which comes to be known as The Bundt. Olly and Maddy bond over this seemingly rock-hard inedible cake, and I found the whole thing endearing.

Obviously, I had to make my own bundt cake. Because of her illness, Maddy can only eat limited pre-approved foods and since vanilla cake is her go-to birthday dessert, I knew mine had to be vanilla as well. As funny as the cake’s indestructibility is in the novel, no one wants to fail that badly at baking. To capture the rock-hard aspect of the cake, I bought a beautifully structured hard-edged bundt pan to bake it in. (And now I have a bundt pan! I had to borrow my mom’s for the Tipsy Chocolate Cake a few months ago…) If you’re interested, I found it on Amazon here.

Like most cakes, this one wasn’t too difficult to make, but the recipe I chose has a very specific order in which ingredients need to be added, so make sure you read it through before you get started.

I preheated my oven to 350 degrees F and began mixing the batter. To start, I creamed the butter and sugar together in a large bowl. To that, I added the baking powder and salt.

At this point, I measured out the flour by scooping it into a 1-cup measuring cup and leveling it off before adding it to a medium bowl (for a total of 3 cups).

I added the first 3 eggs to the butter and sugar mixture, one at a time. Then, I added 2 Tablespoons of the pre-measured flour to that and mixed until just combined. I added another egg, mixed, and then alternated 2 Tablespoons of flour with one egg until all 6 eggs were incorporated.

I happened to have almond extract on-hand, so I added both that and the vanilla extract to the milk. To the batter, I added one-third of the remaining flour, mixing on low until combined. Then, I added half of the milk, mixing again, and began alternating with the remaining flour and milk, until all ingredients were incorporated. Finally, with the beaters on medium-high, I mixed the batter for another 30 seconds, until it became smooth and fluffy.

I used shortening to grease the bundt pan, taking great care to make sure I got all the nooks and crannies. Then, I scooped the batter - which is thicker than many traditional cake batters - into the bundt pan and leveled it off with a spatula.

I checked my cake at 50 minutes, but it wasn’t fully baked until an hour had passed. I turned it out onto a cooling rack, leaving the pan on top as it cooled for 10 minutes.

While it cooled in the pan, I made the glaze - combining the water, granulated sugar and salt in a small bowl. I used the microwave, heating it at 30 second intervals and whisking until the sugar was fully dissolved. Then, I added the vanilla extract to complete the glaze.

I removed the pan from the bundt cake and used a pastry brush to cover the cake with the glaze. (Be sure to put a plate or something else underneath the cooling rack to catch any glaze that might drip.)

I am happy to report that the finished product was not rock-hard and was actually quite delightful.

Did anyone see the recent movie version of Everything, Everything? Did The Bundt make an appearance?

Vanilla Bundt Cake

Servings: 20
Time: 1 hour, 15 mins
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Cake Ingredients

24 tablespoons (1½ cups or 3 sticks) unsalted butter, at room temperature
1½ cups granulated sugar
6 large eggs, at room temperature
2¼ teaspoons baking powder
1½ teaspoons salt
3 cups unbleached all-purpose flour
1 tablespoon vanilla extract or vanilla bean paste
¼ teaspoon almond extract, optional
¾ cup milk

Vanilla Glaze Ingredients

⅓ cup granulated sugar
5 teaspoons water
⅛ teaspoon salt
2 teaspoons vanilla extract

Directions

Preheat the oven to 350°F.
Place the butter and sugar in a large mixing bowl. Beat together at medium speed until the mixture lightens in color and looks fluffy. Scrape the sides and bottom of the bowl.
Add the baking powder and salt, mixing just to combine.
Measure the flour by gently spooning it into a measuring cup, sweeping off any excess with a straight edge. Set it aside.
With the mixer running at medium speed, add the first three eggs to the butter/sugar mixture one at a time. Wait until each egg is absorbed into the mixture before adding the next.
Add 2 tablespoons of the measured flour to the bowl after the third egg, and mix until combined. Add the fourth egg, mix until absorbed, then mix in another 2 tablespoons of flour. Continue in this fashion with the fifth and sixth eggs, alternating the addition of the egg with 2 tablespoons of the flour from the recipe.
Add the vanilla (or vanilla bean paste) and almond extract (if using) to the milk.
Add one-third of the remaining flour to the batter, beating gently to combine. Gently beat in half the milk. Mix in another third of the flour, then the remaining milk. Stir in the remaining flour. Scrape the sides and bottom of the bowl, then beat until the batter is smooth and fluffy, about 20 to 30 seconds at medium-high speed.
Thoroughly grease a 10- to 12-cup Bundt pan, using non-stick vegetable oil spray or shortening (not butter; butter tends to increase sticking). Scoop the batter into the prepared pan, smoothing the top with a spatula.
Bake the cake for 50 to 60 minutes, until it's starting to brown, appears set on top, and a toothpick or long skewer inserted into the center comes out clean. (If you're baking in a dark-interior pan, start checking at 45 minutes.) If the cake appears to be browning too quickly, tent it with foil for the final 15 minutes of baking.
Remove the cake from the oven, and gently loosen its edges using a heatproof spatula. Turn the pan over onto a cooling rack. After 10 minutes, lift the pan off the cake, and allow it to cool completely.
While the cake is cooling in the pan, make the glaze. Combine the sugar, water, and salt. Heat briefly, just to dissolve the sugar; a microwave works fine. Stir in the vanilla. Once you've turned the cake out of the pan onto a rack to cool, gently brush it all over with the glaze.
Just before serving, sift a shower of confectioners' sugar over the top, if desired. A garnish of fresh berries is lovely and tasty. Store leftover cake, well wrapped, at room temperature for several days. Freeze for longer storage.

From: King Arthur Flour

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Little Fires Everywhere + Blackened Chicken

December 16, 2017 by Megan 2 Comments

Celeste Ng’s latest novel Little Fires Everywhere has been one of the hottest reads of the year (pun intended). As a big fan of her previous novel, Everything I Never Told You, I was excited to see what all the fuss was about when my hold recently came through at the library. Ng immerses us in the planned community of Shaker Heights, Ohio, a town she herself grew up in, and shines some light on the not-so-perfect lives of those that live there.

The story revolves primarily around the Richardsons, an exemplary Shaker Heights family, and Mia and Pearl Warren, a single mother and daughter who become their tenants. All four Richardson children - two girls and two boys, as varied as you could possibly imagine - are drawn to Pearl and her mother, who is an artist and a bit of a mystery. When the Richardsons’ family friend attempts to adopt a Chinese-American baby, who was found abandoned, it divides the town and pits Mia against Elena, the Richardson matriarch, threatening to topple the precarious status quo.

Little Fires Everywhere is full of the quiet drama of everyday life but also tackles something bigger. As Elena digs deep into Mia’s past and the Richardson children exist with little oversight, we’re along for the ride, discovering secrets and taking sides along with the rest of them.

Today’s recipe is inspired not only by the novel’s title but this quote, which stood out to me as I read: “Sometimes you need to scorch everything to the ground and start over. After the burning, the soil is richer, and new things can grow. People are like that, too. They start over. They find a way.” I decided to make a blackened chicken, traditionally covered heavily in spices and cooked on high heat on the stove top until the seasoning becomes dark.

I debated between two recipes, one from Pop Culture, a more classically prepared blackened chicken, and one from Gal on a Mission, which is baked. Though a baked version doesn’t get quite as “black” as one cooked on the stovetop, I ultimately went with that option. It’s just as flavorful and the fact that it’s hands-off made it appealing when I was cooking it after work the other day. Additionally, I was easily able to roast some small potatoes and broccoli alongside it, completing the meal in 30 minutes, with minimal prep.

To start, I preheated the oven to 450 degrees F, and combined all of my spices in a small bowl. This recipe uses a lot of spices - salt, cayenne pepper, crushed red pepper, garlic powder, paprika, black pepper, onion powder, dried oregano and dried thyme - but thankfully, none of them are obscure; I already had them all in my cupboard.

I covered each chicken breast with generously with the spices, making sure each was thickly coated. If you’re using 3 large breasts or 6 small breasts, you shouldn’t have any of the spice mixture left. (I only used 2 breasts but still used most of it.)

Then, I put the chicken in an 8x8 glass baking dish and popped them in the oven for 23 minutes. For the last 5 minutes of the bake time, cover the dish with foil and allow to continue baking while covered. My chicken breasts were definitely larger than average and needed to bake for an additional 10 minutes before they reached 165 degrees F.

While these pictures probably aren’t my best, the chicken was delicious, very flavorful and moist (thanks to the foil cover). To top it off, it’s easy and hands-off, almost impossible to mess up.

Baked Cajun Chicken Breasts

Servings: 6
Time: 25 minutes
Print

Ingredients

1 teaspoon salt
½ teaspoon cayenne pepper
¼ teaspoon crushed red peppers
1 teaspoon garlic powder
1 teaspoon paprika
½ teaspoon black pepper
½ teaspoon onion powder
½ teaspoon dried oregano
½ teaspoon dried thyme
3 large chicken breasts or 6 small chicken breasts

Directions

Preheat oven to 450 degrees. Grease an 8x8 baking sheet or dish. Set aside.
Mix together the salt, cayenne pepper, crushed red peppers, garlic powder, paprika, pepper, onion powder, dried oregano, and dried thyme in a small bowl.
Rub the spice mix onto the chicken breasts.
Bake for 18 minutes. Remove the chicken breasts from the oven and cover with aluminum foil and bake for another 5 minutes.
Once cooked through, allow the chicken to rest for 3-5 minutes before slicing to serve.

From: Gal on a Mission

Notes: Check the temperature of your chicken to ensure it’s cooked all the way through, particularly if you’re using large breasts. Mine had to bake for an additional 10 minutes to reach 165 degrees F.

This post contains affiliate links. Full disclosure here.

The Word Exchange + Mini Pineapple Upside-Down Cakes

November 29, 2017 by Megan 1 Comment

For those of you who read my recent Top Ten Tuesday, where I covered books I’m thankful for, you’ll recognize today’s title. Alena Graedon’s debut novel is a dystopia called The Word Exchange. It had been on my TBR list for a little while now, but I forget how it got there. I remember adding it to the consideration set for our office’s Diversity Book Club when we were selecting from various dystopias one month. It didn’t win then, and honestly, it may have taken me a lot longer to get to it if not for my good friend Deanna suggesting it for our most recent book club meeting (outside of work).

Though I ended up loving The Word Exchange, it wasn’t an instant hit for me. I struggled a bit through the first couple of chapters; I even warned our book club to get started sooner rather than later and break out the dictionary. The language was complicated (purposefully, I found out later) and those chapters were dense. But, after about 50 pages or so, I began getting into the story and was suddenly hooked.

Graedon describes a near-future where the death of print has happened and handheld devices are taking over society. Furthermore, people begin to rely on something called The Word Exchange, where people makeup definitions and words in a sort of online marketplace. Anana works with her father at the North American Dictionary of the English Language, and when he goes missing, she finds herself in a world where language is quickly losing meaning. She enlists her bookish coworker Bart in the search for her father and answers - trying to avoid contracting the rapidly spreading “word flu” all the while.

The combination of the importance of language and our reliance on technology was done quite skillfully, in a way that still haunts me whenever the novel comes to mind. I’ve tried to be more conscious of my use of technology - particularly my cell phone and social media - since finishing this book. Not that any of it is bad in and of itself, just that it’s important to me to not become dependent on these, particularly as a way of passing time. As I learned over the recent Thanksgiving Readathon, putting down my phone gives me a lot more time to focus on something more worthwhile - like spending time with family or reading.

Anana’s father’s favorite fruit is a pineapple, and if you’re wondering why I know that, it’s actually a bit of thing throughout the book. Anana’s name, in fact, means pineapple when an s is added to the end. I knew almost immediately they would be a huge part of what I made to go along with the book. If I’m remembering correctly, pineapple upside-down cake was his favorite dessert. I decided to make it in mini form, thinking that would be easier. (In the end, I don’t think that’s the case.)

It was really important to me to find a recipe that used the rings rather than the chunks, and so after a bit of research, I found this one from Baker by Nature. I started the whole process by ordering some jumbo muffin tins from Amazon - the jumbo ones are required so that the pineapple rings can fit in the bottom.

They arrived in time for me to make the mini cakes for our book club meeting, so I got to work the night before. I preheated the oven and greased the jumbo tins.

Then I mixed together the cake batter. I combined the eggs with the sugars and rum, beating until smooth. To that I added the pineapple juice, just stirring it in. Separately, I sifted together the dry ingredients, and then added them into the wet ingredients, whisking until just combined.

In a small saucepan, I made the topping for the cakes. I melted butter and then added brown sugar, rum and salt, stirring while it cooked.

I added the topping to the bottom of the jumbo tins (because they’ll be flipped upside-down later!) to start.

Then, I added in the pineapple rings on top of that, with a maraschino cherry in the middle of each.

Finally, I added the cake batter, filling them roughly ¾ of the way full.

I baked the cakes for about 20 minutes and then pulled them out of the oven to cool.

They cooled in the pan for 5 minutes before it was time to turn them out to cool on a rack. I want to caution you to be very careful when flipping your pans. If you have two tins of 6 cakes each, please do them individually and not at the same time - even if you think you can manage it. The topping is VERY hot and still ooey gooey, which I can tell you from personal experience makes a huge mess if something goes awry and it happens to get all over the kitchen.

It is important to place the cooling rack within a baking pan with a lip. Place that upside down on top of the muffin tin and then quickly and carefully flip that over so that the pan and cooling rack are on the bottom. Repeat with the other rack/pan/muffin tin.

I hadn’t had pineapple upside-down cake before, and I was pleasantly surprised at how much I liked it. Anana’s dad was onto something!

Mini Pineapple Upside-Down Cakes

Servings: 12
Time: 30 minutes
Print

Ingredients

4 large eggs, at room temperature
1¼ cups granulated sugar
¼ cup dark brown sugar, packed
½ cup pineapple juice
2 teaspoons rum (or pure vanilla extract)
1½ cups all purpose flour
2¼ teaspoons baking powder
½ teaspoon cinnamon
¼ teaspoon salt
2 tablespoons cornstarch
6 tablespoons unsalted butter
1½ cups dark brown sugar (packed)
1 teaspoon rum (or vanilla extract)
⅛ teaspoon salt
12 pineapple rings
12 maraschino cherries

Directions

Preheat oven to 350 degrees (F). Generously spray a 12-mold jumbo muffin tin with non-stick cooking spray; set aside.
Crack the eggs into a large mixing bowl; whisk smooth. Add in the granulated sugar, brown sugar, and rum (or vanilla), and beat smooth. Stir in pineapple juice and set aside.
In a separate bowl, sift together the flour, baking powder, cinnamon, salt, and cornstarch. Gradually add the dry ingredients into the wet ingredients and whisk until just combined. Be sure not to over mix here! Set mixture aside while you make the topping.
For the topping: In a small sauce pan, melt the butter over medium heat. Add in the brown sugar, rum, and salt, and cook for 1 minute, whisking constantly. Remove from heat.
Spoon 2 tablespoons of the topping mixture into the bottom of each muffin tin; place a pineapple ring on top, then place a cherry in the middle of each pineapple ring. Divide the cake batter evenly among the prepared tins, fill each muffin tin 3/4 of the way full.
Bake for 20-22 minutes, or until the tops are puffed and golden brown, and a toothpick inserted in the center of the cake comes out clean.
Remove from the oven and cool in pan for 5 minutes. Gently run a knife around the edge of each cake to help loosen any stuck bits, then gently place a wire cooling rack on top and quickly flip over. You will want to place the cooling rack on a large sheet pan before doing this, to help make it less messy. Serve cakes warm or at room temperature.

From: Baker by Nature

Recipe Notes: Rum may be substituted with pure vanilla extract. Cakes are best eaten the day they are made, but may be stored in the fridge, in an airtight container, or on a plate covered tightly with plastic wrap, for up to 3 days.