One of my coworkers had a birthday this week and so naturally we all brought in food to party. I normally bake the birthday cakes, but this particular individual has a distinctly lukewarm attitude towards cake in general. The one cake I could remember her really liking was my cardamom pineapple upside-down cake, so that’s what we had… although I also brought in an apple-strawberry pie for good measure. Mmmm, fruit.
Cardamom Pineapple Upside-down Cake
based on the Pineapple Upside-down Cake from Better Homes and Gardens, 10th rev. ed.
1 1/3 c. flour
2/3 c. sugar
2 t. baking powder
1 t. cardamom
2/3 c. milk
1/4 c. butter, softened
1 t. vanilla
1 1/2 T butter, melted
1/3 c. brown sugar
1 can pineapple rings
5 candied cherries, halved
Preheat the oven to 350. Mix the dry ingredients and then beat in the wet ingredients on low speed until combined.
Pour the melted butter into an 8- or 9- square pan, sprinkle with the brown sugar. Lay in the pineapple slices in a decorative pattern; put a cherry half (cut side up) in the center of each ring. Pour the cake batter gently over the pineapple, bake for ~30 minutes or until tester comes out clean.
Cool at least 5 minutes before inverting onto a serving plate; serve warm or cold.
Variation: For a lactose-free cake, substitute vanilla almond milk for the regular and margarine for the butter. I’ve done it and it tastes great 🙂