Full Moon Recipe for January: Pineapple Upside Down Cake

Hello there, guys, gals, and non-binary pals! Here’s this month’s witch-tinted recipe for a pineapple upside down cake! It is originally from Live Well, Bake Often. First, the recipe; then, me talking about how it is an edible spell!

Recipe: Pineapple Upside Down Cake

  • The Ingredients
    • Topping:
      • 1/4 cup melted, unsalted butter
      • 1/2 cup well packed dark brown sugar*
      • 1 20-ounce can of sliced pineapple (reserve juice for cake)
    • The Cake:
      • 1 1/2 cup all-purpose flour
      • 1 1/2 teaspoons baking POWDER
      • 1/4 heaping teaspoon salt
      • 1/4 cup unsalted butter, softened to room temp.
      • 1/4 cup applesauce
      • 1/4 cup white sugar
      • 1/2 cup light brown sugar
      • 1 tablespoon honey or dark molasses
      • 2 large eggs
      • 2 teaspoons vanilla extract or amaretto
      • 1/4 cup sour cream
      • 1/4 cup whole milk
      • 1/4 cup pineapple juice
      • 1/4 cup chopped pecan pieces
  • The Way of Preparing
    1. Preheat oven to 350°.
    2. Parchment and nonstick spray a 9 inch cake pan.
    3. In a small mixing bowl, whisk together the brown sugar and the melted butter until fully combined. Pour into the prepared cake pan and tilt the pan to help spread around into one even layer.
    4. Carefully arrange the sliced pineapple on top. Any extra slices can be cut in half and used to line the sides of the pan. Then, place the maraschino cherries in and around the centers of the pineapple slices.
    5. For the cake, on a paper plate or flexible cutting board, whisk together the baking powder, salt, and flour.
    6. In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy (about 4-5 minutes). Add the applesauce and mix well.
    7. Add the eggs one at a time, mixing until just combined.
    8. Mix in the vanilla extract, honey or molasses, and sour cream until well combined and no streaks of white remain.
    9. Fold in the pecan pieces.
    10. Alternate the flour mix and the milk, then the flour and the pineapple juice. Mix well.
    11. Carefully pour the finished batter into your prepared cake pan, tapping the pan on the counter or spreading the batter manually to get it even.
    12. Bake for 45-55 minutes or until a skewer or toothpick inserted into the center of the cake comes out clean.
    13. Cool in the pan for about 15 minutes, then invert onto a wire rack to cool the rest of the way.
  • Notes:
    • Notes:
      • I love the almond note amaretto gives this cake.
      • Molasses and upping the brown sugar makes for a darker, sweeter cake.
      • Brush the inverted cake with more pineapple juice mixed with some rum for a delicious drunken cake.

What kind of spell is this?

It is an edible spell for celebrating family, friends, and good fortunes. It’s a perfect edition to New Year’s Parties!

What makes it a spell?

Intent. Intent always makes it a spell. If you cook/bake with the intent to be able to celebrate prosperity and your loved ones, it will lend a certain je ne sais quoi to the finished piece.

That being said, there is plenty of magical correspondences in the kitchen. Here’s what is in the building of this edible spell:

Brown SugarLove/loved ones
PecansMoney, prosperity
VanillaMental Powers

Happy Baking! I would love for you to send me pictures of your attempts. And please share any recipes you’d like me to make!

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