Happy Friday everyone! Gary’s birthday was this week. As a special treat, I made him a cake to celebrate. It was a surprise because I do not bake. But it turned out great and so here is the recipe. Ok, fine the top is not very symmetrical but give me a break, please. I BAKED!
Pineapple-Coconut-Banana Upside-Down Cake
2 tablespoons butter
3/4 cup packed brown sugar
1 (15 1/2-ounce) can of pineapple slices in juice, undrained
One (1) cup flaked sweetened coconut
1 cup all-purpose flour
1/2 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup mashed ripe banana (about 1 banana)
2 tablespoons vegetable oil
1 large egg
Preheat oven to 375°.
Melt butter in a 9-inch cast-iron skillet; sprinkle evenly with brown sugar. Drain pineapple slices over a bowl, reserving 1/2 cup juice. Place 1 pineapple ring in the center of skillet. Cut remaining pineapple rings in half; arrange around center pineapple ring. Sprinkle evenly with coconut. Set aside.
Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour and next 5 ingredients (flour through salt) in a large bowl. Combine reserved juice, banana, oil, and egg, stirring with a whisk. Add pineapple juice mixture to flour mixture, stirring until combined. Pour flour mixture over coconut. Bake at 375° for 30 minutes or until a wooden pick inserted in center comes out clean. Invert onto a wire rack. Serve warm or at room temperature.
- I did not have a 9-inch cast iron skillet but had a 15 inch cast iron skillet, so I doubled the recipe.
- Since I doubled the recipe – One can of sliced pineapple and the second was crushed pineapple with the juice pushed out through a sieve.
- I also did not have regular flour, so I used gluten-free all purpose baking flour.
- Added a teaspoon of vanilla extract
- Gary loves maraschino cherries, so I added them.
- I did not have a cooling rack large enough to use, so I flipped it onto a serving tray.
- 15 inch cast iron skillets are really heavy. Just try flipping a cake out of one!
PDF Version of the Recipe: Pineapple-Coconut-Banana Upside-Down Cake
Seasoning your Cast Iron Skillet
I have a love/hate relationship with my cast iron skillet. Living in a warm, damp, salty-aired climate means you have to be extra diligent in caring for cast iron. I have two skillets. The 15″ one is so large it has to reside in the oven. I seasoned it as soon as I got it and it seems to be fine. No problems. I have not been so lucky with my 12″ skillet. I pulled it out to use it for the above cake, and it was coated with a thin layer of rust. Arrgghh!
This is what I did to bring it back to life.
To remove the rust, I used an S.O.S. pad under warm water. Cleaned, rinsed and then rinsed again and then dried with paper towels. Once dry, I checked it again to make sure I removed all the rust. I placed a sheet of aluminum foil on the bottom rack of the oven and then turned on my oven to 375 degrees. While it was coming up to temperature, I placed the skillet in the oven for just about five minutes to pull any extra moisture off of the skillet. I then removed skillet from oven and let it cool down. The next step is to slather the pan in Crisco. So I took my Crisco shortening stick which I keep just for this purpose and rubbed in a thin layer all over the inside of the pan. But I also included the edges and the handle.
I then placed the pan upside down on the top rack of the oven and let it bake for an hour. At the end of the hour, I turned off the oven but left the skillet in the oven until it was completely cool.
That’s it! It is seasoned again. Now I store it in the oven with my other skillet.