Pineapple Upside Down Cake

 

I had some pineapple leftover from making my pork chop recipe the other day and had in mind to make a delicious pineapple upside down cake.  I had not made one in quite a few years.  This was a cake that I used to make fairly often when my children were growing up. They loved it.

I do make a Pineapple Upside Down Bundt Cake that is really delicious as well as being really pretty.  I don't know which one I enjoy more to be honest.

When I was in the U.K. I had a Nordic Mini Pineapple Cakelette Pan, which was just darling. I made individual sized servings of upside-down cake, shaped just like pineapples. I used to make a Gingerbread Upside-down Cake in them that was lovely. I am sure you could also do it in a regular round cake tin.

I did try to replace the pan, which got left behind in the U.K. when I was setting up my house here in Canada but was quite unable to do so.  Instead, I bought myself a Nordic-ware Pineapple Upside down Cake which is made from aluminum that I found on Amazon.

This was the first time I had used that pan.  Normally in a regular pan I would use more pineapple and have half rings and cherries around the sides of the cake as well, however, I did not do that this time. That would not have been possible in this pan and to be honest I only had seven rings of pineapple which worked out perfectly!

This was probably not a very practical purchase for me (the pan) as I don't make a lot of full cake recipes these days.  I should try to downsize my recipe to make a loaf sized cake sometime. That actually sounds like a great idea. Maybe in the new year!  Watch this space!!

 

WHAT YOU NEED TO MAKE PINEAPPLE UPSIDE DOWN CAKE

Just a few simple ordinary baking cupboard ingredients. This recipe allowed for me to use up the remainder of the tin of pineapple slices that I had opened earlier this week when I did the Brown Sugar Pineapple Pork Chop (s).

For the topping:

• 1/4 cup (60g) butter, melted
• 1/2 cup (100g) soft light brown sugar, tightly packed into the cup
• 7 pineapple rings, drained and patted dry
• 7 maraschino cherries (I used glace cherries)

For the cake:

• 1/2 cup (120g) butter at room temperature
• 3/4 cup (150g) granulated sugar (I used caster sugar)
• 2 large eggs, lightly beaten, at room temperature
• 1 tsp vanilla extract
• 1 1/2 cups (195g) plain all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup (120ml) whole milk

To serve:

• Whipped cream or vanilla ice cream

 

Everything is pretty self-explanatory. I use salted butter and whole milk and free-range, free-run, large eggs. I also have my own homemade vanilla extract that I like to use.

I did use glace cherries because I had some leftover from making my fruit cake. Maraschino cherries work very well also. In either case rinse them well in hot water and pat them dry before placing them in the center of the pineapple rings.

I served this with canned spray real whipped cream. Nobody was complaining!

 

HOW TO MAKE PINEAPPLE UPSIDE DOWN CAKE

This is a very easy cake to make. Just make sure you don't overmix the batter and you will be okay!

Preheat the oven to 350*F/280*C/ gas mark 4. You will need a 9 1/2 to 10-inch round deep cake tin. (I used the Nordicware pan which holds 8 cups batter)

Pour the melted butter into the pan and swirl it around to cover the bottom of the pan completely. Using a brush, brush the butter up the sides of the pan as well.

Sprinkle the brown sugar evenly over the butter in the bottom of the pan. Place the pineapple slices over the brown sugar and place a cherry in the center of each.

Cream the butter and sugar together for the cake batter together until light and fluffy. Beat in the vanilla and then beat in the eggs a bit at a time until thoroughly amalgamated.

 

Sift the flour, baking powder and salt together. Add this to the creamed mixture, alternately with the milk, folding in the flour with a spatula, and taking care not to overmix the batter.

Spoon into the cake tin, over top of the pineapple slices, spreading the batter out evenly.

Bake in the preheated oven for 30 minutes. Cover loosely with aluminum foil and bake for 15 minutes longer. When done a toothpick inserted in the center should come out clean.

 

Leave to cool in the pan for 15 minutes before carefully inverting onto a plate large enough to hold the cake.

Serve warm and cut into wedges along with some whippy cream on top (optional). Ice cream is also very nice.

 

This is a cake that my family has always enjoyed.  Usually, they like whipped cream on top, but vanilla ice cream is also very nice. 

It is a cake that is best eaten on the day, but it will keep, tightly covered, for up to three days. Not a problem really as I have never had it hang around that long!

You can also skip the cake batter and just use the topping along with a cake mix.  I use the yellow boxed cake mix and make the cake as per the instructions on the back of the box. This is a bit lighter and fluffier than the homemade version.

 

Here are a few more cake recipes that I would call Family Favorites.  These are often requested cakes for a variety of occasion, including just because.

QUEEN ELIZABETH CAKE - We are especially fond of this old, old recipe for Queen Elizabeth Cake.  I don't expect there is a Canadian community cookbook without a version of this in it.  It goes way back. 

 It is a simple and delicious cake!  The dates make it incredibly moist. It is also studded with plenty of toasted walnuts. Topped with a sweet caramel icing and sprinkle of coconut, this is a real treat! 

BUTTERMILK CHOCOLATE CAKE - What cake recipe collection would be complete without at least one chocolate cake recipe and this buttermilk chocolate cake is the best of the best! 

This recipe is four generations old. It is fabulously old fashioned one-bowl chocolate cake, and perfect for family celebrations!  Moist and delicious as one would expect with a lush chocolate frosting! 

Yield: 8 servings

Author: Marie Rayner

Pineapple Upside Down Cake

Prep time: 10 MinCook time: 45 MinTotal time: 55 Min

An old family favorite that is show-stopping and very nostalgic. Tender and moist vanilla cake, topped with a sweet topping of caramelized pineapple and cherries.

Ingredients

For the topping:

• 1/4 cup (60g) butter, melted
• 1/2 cup (100g) soft light brown sugar, tightly packed into the cup
• 7 pineapple rings, drained and patted dry
• 7 maraschino cherries (I used glace cherries)

For the cake:

• 1/2 cup (120g) butter at room temperature
• 3/4 cup (150g) granulated sugar (I used caster sugar)
• 2 large eggs, lightly beaten, at room temperature
• 1 tsp vanilla extract
• 1 1/2 cups (195g) plain all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup (120ml) whole milk

To serve:

• Whipped cream or vanilla ice cream

Instructions

1. Preheat the oven to 350*F/280*C/ gas mark 4. You will need a 9 1/2 to 10-inch round deep cake tin. (I used the Nordicware pan which holds 8 cups batter)
2. Pour the melted butter into the pan and swirl it around to cover the bottom of the pan completely. Using a brush, brush the butter up the sides of the pan as well.
3. Sprinkle the brown sugar evenly over the butter in the bottom of the pan. Place the pineapple slices over the brown sugar and place a cherry in the center of each.
4. Cream the butter and sugar together for the cake batter together until light and fluffy. Beat in the vanilla and then beat in the eggs a bit at a time until thoroughly amalgamated.
5. Sift the flour, baking powder and salt together. Add this to the creamed mixture, alternately with the milk, folding in the flour with a spatula, and taking care not to overmix the batter.
6. Spoon into the cake tin, over top of the pineapple slices, spreading the batter out evenly.
7. Bake in the preheated oven for 30 minutes. Cover loosely with aluminum foil and bake for 15 minutes longer. When done a toothpick inserted in the center should come out clean.
8. Leave to cool in the pan for 15 minutes before carefully inverting onto a plate large enough to hold the cake.
9. Serve warm and cut into wedges along with some whippy cream on top (optional). Ice cream is also very nice.

Did you make this recipe?

Tag @marierayner5530 on instagram and hashtag it #TheEnglishKitchen

This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com 

Thanks for visiting! Do come again!! 

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Deliciously Different Turkey Leftovers

Americans just finished their biggest Turkey Holiday of the year and in the U.K and Canada, our big Turkey Day is looming.  Between Thanksgiving and Christmas, we as three nations will consume a lot of roast turkey.  I am one of those people who just adored Roast Turkey, and I could eat a turkey dinner every day of the week.

I am also a person who loves consuming the leftovers.  My mother always called me the Queen of Leftovers. She said I could make the sole of a boot taste good. I take that as a compliment.

I am a person who loves working with leftovers and creating something deliciously different with them.  Oh sure, I love a pot pie and turkey sandwich as much as the next person, but I also like to shake things up and do something a bit different with the turkey I end up with after a holiday meal.

Today I am sharing ten of the ways that I like to do just that.  There is not a pot pie in the bunch.  Just some really simple and yet very different ways of presenting your leftovers to your family that are not boring in the least, nor predictable.

I guarantee that there is something here to fit every taste, budget, and appetite.  The only difficulty here is in choosing which one(s) you want to cook and eat!

 

TURKEY & BROCCOLI CASSEROLE -  A simple recipe which requires no leftover gravy, no tinned soup, nor the making of a cream sauce.  A few simple ingredients such as sour cream and stock and pour it over the cubed turkey and blanched broccoli which has been layered in a dish.  Top with cheesy breadcrumbs and bake until delicious bubbling perfection.

Easy peazy turkey deliciousness that everyone will love. All you need on the side is perhaps some potatoes or a salad.   This is really delicious spooned over a jacket potato.  (Just saying!)

 TURKEY CROQUE MONSIEUR - This tasty recipe takes the idea of a leftover turkey sandwich to a new and delicious level that everyone will enjoy!  You cannot beat the combination of turkey, cranberry, bacon, cheese, etc. 

A delicious cheese and mustard sauce is spread on a slice of toasted bread, which has already been spread with cranberry sauce.  This is then topped with gruyere cheese (Swiss), sliced turkey and crisp bacon. The top slice of toasted bread is added and then slathered with more of that cheese sauce before popping under the grill.  Delicious doesn't begin to cover this tasty sandwich.

BOMBAY TURKEY - I really fell in love with curries when I lived in the U.K. A good curry is right up there with fish and chips as their national dish. One thing they always like to make after a roast turkey dinner is a turkey curry.  This recipe is a delicious example of that option.

You can vary the strength of the heat for this curry. It is fruity and spicy and a really lovely way of using up some of the leftover bird.  Deliciously different!

TURKEY CHILI - Another unique and fabulous way to use up some of that leftover bird.  With a homemade chili powder, this hearty dish is full of lots of lovely textures and flavors. Beans, tomatoes, peppers, onions, and course leftover cooked turkey. 

This is an easy and delicious way to use up leftover cooked turkey (or chicken.) I like to serve it with cheese grated over top and a square of cornbread on the side! A dollop of sour cream would also be nice.  

RICH & CREAMY WHITE TURKEY CHILI - Nothing could be easier to make for a weeknight supper or a cozy dinner in at the weekend than this fabulous white chili. Rich and creamy it is loaded with white beans, turkey, onions, corn and green chilis. 

Leftovers never tasted so good. Thick, rich, creamy and delicious. If you don't have leftover cooked turkey, feel free to use cooked chicken.  I like to serve it with some rice and grated cheese scattered over top.

TURKEY CARCASS SOUP - One thing our mother always made with the leftover bones and meat scraps from a roast turkey was turkey soup.  Mom made the best soups on the planet.  We always looked forward to them. 

Having a bunch of leftover turkey bones made me want to make a big pot of homemade turkey soup. Although this recipe makes a lot, that is not a problem. It freezes very well and who can't use a container of homemade soup in the freezer to take out as a pick-me-up or a hug when you need one! Nothing is more comforting than a hot bowl of turkey soup on a cold day.

TURKEY & SCALLOPED POTATO BAKE - This delicious turkey casserole is almost like a turkey pot pie without the crust. What you have here are tasty, scalloped potatoes au gratin with a mix of cubed turkey, peas, carrots, corn and a nice gooey layer of cheese on top.

It is rich and creamy and deliciously easy to make!  One thing you don't want to be having to do the day after a big holiday meal is cooking another laborious and complicated dinner.  This simple recipe makes sure that you can still provide your family and guests with something hearty but with maximum ease! 

GREEN CHILI TURKEY ENCHILADAS - One thing which my family has always enjoyed after a big roast turkey dinner is enchiladas and these are some of the finest  and most delicious.

A rich green chili turkey filling is made and then used to fill soft flour tortillas, which I then lay on a bed of the same green chili sauce in a casserole dish. More of the green chili sauce is slathered over top, along with a quantity of Jack cheese and they are baked to delicious creamy perfection.

These are gorgeous served with a dollop of sour cream on top and perhaps some chopped spring onions. Nobody will mind at all that they are eating leftovers. I promise you!

TURKEY, SOUR CHERRY & ALMOND PASTA SALAD - This is one of my favorite pasta salads and it makes a wonderful use of leftover turkey when you have it. Savory chunks of roasted turkey, cooked farfalle pasta (bow ties), dried sour cherries for a bit of sweet tartness, sharp red onions, crunchy celery and salted almonds . . .  and creamy tangy Gorgonzola cheese.

The dressing is delicious.  A homemade poppy seed dressing that is lovely and tangy from fresh lemon juice, with a bit of punch from Dijon mustard and sweetness from creamy honey.  

Altogether this is one very delicious salad that everyone is sure to enjoy. I like to serve it on crisp slices of iceberg lettuce.

SKILLET TURKEY ALFREDO -  I really love skillet meals like this delicious one pan pasta dish which makes great use of leftovers and store cupboard ingredients. One, they help me to use up my leftovers in a really delicious way.  Secondly, I almost always have everything I need to make them in my cupboards, larder or refrigerator. This delicious skillet meal is no exception!

Quick and easy to throw together, with perfectly cooked pasta, plenty of turkey, a creamy sauce, basil and one of your five a day.  You can't beat it. This is a real favorite.

And there you have it. Ten deliciously different ways to use up your turkey dinner leftovers. All simple, all delicious and all very easy to make.

This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com 

Thanks for visiting! Do come again!! 

 If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.

Also, if you have not checked out my YouTube Channel yet, do give it a gander. I would really appreciate it,  and if you want to subscribe that would be even more appreciated!  Thank you so much!  It is not really fancy like some people's channels. I am very much learning as I go along, but what you get is authentic at least! There is nothing fake there! No filters, bells or whistles. Filmed in real time and unedited!

Brown Sugar Pineapple Pork Chops (for one)

 

I took a pork chop out of the freezer last night to cook for my dinner today.  I had seen a recipe on Pinterest that looked really delicious, and I was keen to try it out. I adapted the recipe from a site called Cook Top Cove. 

I will tell you up front that I normally do not click on the recipes from Cook Top Cove. I find most of the time that the photos shown do not match up with the ingredients in the recipe.  I think they just put any old photograph onto some of their recipes. I also think that they don't actually cook these recipes and often use purchased photos.

On Pinterest, they NEVER give you the title of the recipe, simply making a statement about how when they cooked such and such everyone died and went to heaven, yada, yada, yada. 

So, to be honest, I really don't trust them.  The photo for this looked really good however, and when I clicked through the ingredients matched the photo so I decided to go for it.

 

You really do have to be very careful these days. Lots of what we are shown doesn't really exist.  That is one thing which you never have to worry about on my page, not to brag or anything.  You know that I have actually cooked whatever I am showing you.

I pride myself on the integrity of the recipes that I share with you. I want them to be easy to make, and I want them to work.  You never get to see the ones that don't work and trust me when I say that every now and then, it does happen.

I see no point in sharing something which is not right or doesn't work properly. You can rest assured that if I share something with you on here, it works and tastes good. Anything different to that is down to skills, oven equipment, and taste. Not everyone likes everything, and if someone switchs everything out in a recipe, doing their own thing, and then it doesn't turn out, well . . .  that's down to the cook, not me.

My recipes as written, are very reliable and dependable. Just saying. In any case, this is a tasty pork chop recipe. Quantities are for one serving which you can very easily multiply to make as many servings as you wish to make.

 

WHAT YOU NEED TO MAKE BROWN SUGAR PINEAPPLE PORK CHOPS (FOR ONE)

Nothing too out of the ordinary unless you consider pineapple to be out of the ordinary.  I used only one ring from a tin of pineapple but watch this space to see what I do with the rest!  This is enough for one basic chop. You can multiply everything to make as many chops as you wish quite easily. Cook times would stay the same.

For the chop:

• one (bone-in) pork chop, about 3/4 of an inch thick
• 1 tsp light olive oil for frying
• salt and pepper to taste

You will also need:

• 2 TBS packed, soft light brown sugar
• 1 TBS soy sauce
• 1 tsp Worcestershire sauce
• 1/4 cup (60ml) pineapple juice
• 1 pineapple ring
• 1/4 tsp crushed garlic
• 1 tsp apple cider vinegar
• Parsley to garnish (optional)

 

I always like to use bone in thickish chops.  They have more flavor, and they hardly ever end up dry. I find boneless chops always come out fairly dry in comparison because they are so lean and there is no fat marbeling them.  It is the fat in a chop which helps to make it succulent and tender.

I use the one with a T-bone in it. You get a section of loin on the one side and a medallion of tenderloin on the other side of the bone.

I used a low sodium soy sauce. I used bottled organic minced garlic, but you can use a small clove of fresh garlic, peeled and minced

 

HOW TO MAKE BROWN SUGAR PINEAPPLE PORK CHOPS (FOR ONE)

This is really a very simple recipe to execute. If you follow the instructions to the letter, you can be sure to have a delicious, moist and tender chop at the end. 

Preheat the oven to 375*F/190*C/ gas mark 5. Butter a shallow baking dish large enough to hold your chop in one layer. Set aside.

 

While the oven is preheating, clip the fatty edge of the pork chop with some kitchen scissors at 1/2-inch intervals. (This helps to keep them from curling up.) Dust on both sides with salt and black pepper to taste.

Heat the oil in a small skillet. Once it is hot, add the chop and brown thoroughly on both sides, about 2 to 3 minutes on medium high heat. Transfer to your baking dish. Place the pineapple ring on top.

 

Whisk together the pineapple juice, brown sugar, Worcestershire sauce, soy sauce, garlic, and vinegar, whisking until the sugar has completely dissolved.

Pour this over the pineapple and the chop in the dish.

Roast in the preheated oven for 20 to 25 minutes until nicely glazed and the juices of the pork chop run clear. Garnish with the parsley if desired.

 

The flavors for this chop and sauce were really delicious. The chop ended up nice and tender and juicy.  The pineapple added a bit of fruity deliciousness that goes so very well with pork. The sauce was not overly sweet. The other ingredients really mellowed out the sweetness of the brown sugar. Altogether this was lovely.

I enjoyed this pork chop with some basmati rice, roasted squash and green beans. It made for a simple, yet really delicious meal!

 

Here are a few more tasty ways to cook pork chops that I thought you might also enjoy!

PORK CHOPS WITH CREAM GRAVY - This recipe is for deliciously tender pork chops with pepper gravy, a creamy pepper gravy.  The same type of cream gravy that you might enjoy on biscuits with sausage.  The chops are perfectly cooked, well flavored and spiced.  The cream gravy is rich and the perfect accompaniment. Together they are excellent eating!

MAPLE GLAZED PORK CHOPS - These simple pan-fried pork chops with their simple maple and mushroom sauce and glaze make for a really quick and easy dinner recipe.  You begin by curing them with a simple brown sugar rub. With less than 30 minutes to cook, these glazed pork chops are tender, juicy and filled with flavor!

Yield: one serving

Author: Marie Rayner

Brown Sugar Pineapple Pork Chop for one

Prep time: 8 MinCook time: 25 MinTotal time: 33 Min

This is a delicious pork chop recipe sized just for one person. With the measurements being the way they are you could actually make as few or as many as you wish to serve. Easy peasy lemon squeezy. Tender and juicy pork in a sweet and tangy pineapple glaze/sauce.

Ingredients

For the chop:

• one (bone-in) pork chop, about 3/4 of an inch thick
• 1 tsp light olive oil for frying
• salt and pepper to taste

You will also need:

• 2 TBS packed, soft light brown sugar
• 1 TBS soy sauce
• 1 tsp Worcestershire sauce
• 1/4 cup (60ml) pineapple juice
• 1 pineapple ring
• 1/4 tsp crushed garlic
• 1 tsp apple cider vinegar
• Parsley to garnish (optional)

Instructions

1. Preheat the oven to 375*F/190*C/ gas mark 5. Butter a shallow baking dish large enough to hold your chop in one layer. Set aside.
2. While the oven is preheating, clip the fatty edge of the pork chop with some kitchen scissors at 1/2-inch intervals. (This helps to keep them from curling up.) Dust on both sides with salt and black pepper to taste.
3. Heat the oil in a small skillet. Once it is hot, add the chop and brown thoroughly on both sides, about 2 to 3 minutes on medium high heat. Transfer to your baking dish. Place the pineapple ring on top.
4. Whisk together the pineapple juice, brown sugar, Worcestershire sauce, soy sauce, garlic, and vinegar, whisking until the sugar has completely dissolved.
5. Pour this over the pineapple and the chop in the dish.
6. Roast in the preheated oven for 20 to 25 minutes until nicely glazed and the juices of the pork chop run clear. Garnish with the parsley if desired.

Did you make this recipe?

Tag @marierayner5530 on instagram and hashtag it #TheEnglishKitchen

 

This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com 

Thanks for visiting! Do come again!! 

 If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.

Also, if you have not checked out my YouTube Channel yet, do give it a gander. I would really appreciate it,  and if you want to subscribe that would be even more appreciated!  Thank you so much!  It is not really fancy like some people's channels. I am very much learning as I go along, but what you get is authentic at least! There is nothing fake there! No filters, bells or whistles. Filmed in real time and unedited!