Blast from the Past

Pineapple upside-down cake: A true classic that never fails to delight. Using a cast iron pan creates a caramelized golden crust to the cake. Make eight individual cakes using 8 oz ramekins; reduce baking time to 15–18 minutes or until golden and firm to the touch.

Ingredients

¼ cup (57 g) butter

¾ cup (150 g) brown sugar

1 can (398 mL) pineapple slices, patted dry (about 8)

8 maraschino cherries

CAKE:

½ cup (114 g) butter, softened

¾ cup (150 g) granulated sugar

½ cup (120 g) plain yogurt or sour cream

2 large eggs

1 tsp (5 mL) pure vanilla extract

1¼ cups (150 g) all-purpose flour

½ tsp each: baking powder, baking soda, and salt

Method

1. Preheat oven to 400°F (205°C). Butter an 8 inch round cake pan; add ¼ cup butter and ¾ cup brown sugar.

2. Place pan in oven and cook until butter is melted (about 5 minutes) then reduce heat to 350°F (177°C). Combine melted butter and sugar until smooth and evenly distributed on bottom of pan. Arrange pineapple rings in bottom of the hot pan, overlapping if necessary; place a maraschino cherry in centre of each pineapple ring.

3. Beat butter, sugar, yogurt, eggs, and vanilla in a large bowl. Stir in flour, baking powder, baking soda, and salt; beat at medium speed until fluffy.

4. Spoon batter evenly over pineapple and cherries. (You may want to place the cake pan on a baking sheet to catch any overflow of the caramel sauce).

5. Bake 25–30 minutes or until cake is a deep golden colour and firm to the touch. (Note: baking time will vary with the type of pan used— cast iron will bake more quickly). Let cool for 5 minutes on a rack. Run a knife around the edge of the cake, invert onto a plate to remove from the pan. Replace any pineapple or cherries that may have stuck to the pan. Serve warm or at room temperature.

Prep time: 15 minutes

Bake time: 25 minutes

Method

1. Rinse asparagus spears in cool water. Snap off the woody ends at their natural breaking point. Pour a kettle full of boiling water into a heatproof dish with a lid (use a skillet if need be) large enough to hold the asparagus in a single layer. Add the asparagus and cover the dish, making sure there is enough boiling water to cover them by at least a half inch (1.25 cm). After 8 minutes, test the asparagus for doneness by poking the tip of a sharp knife into a stem; it should be just tender. Thicker stalks may need a little more time.