Save a slice for yourself and send the rest to your friends and co-workers. They will appreciate the slight alcohol buzz with the sugar rush. If you do bring it to work, serve a piece to your manager before you ask for a raise. It cannot hurt your chances.
It's also 420 Day, but that's not entirely legal in Pennsylvania yet. So if you cannot legally indulge in one vice here's another (which is ironic): Alcohol!
|Sugar and an alcohol high at the same time.|
In my version, I use real cherries and fresh pineapple. I know that most pineapple upside down cake recipes call for maraschino cherries, but those things are gross. Don't believe me? Watch this: What is a Maraschino Cherry?
How dare you mess with nature's goodness, sir!
If you are going to mess with nature one should incorporate copious amounts of alcohol.
For this recipe, I currently have a stash of pitted black cherries (AKA My Drunk Slut Cherries) that were soaked in rum for more than a year. This will make a mighty fine maraschino cherry replacement.
|I consider myself "chaotic good".|
Boozy Pineapple Upside Down Cake
What You Need:
- Black cherries pitted and soaked in rum (In my opinion as long as possible. Three days minimum. I have mine for more than 6 months. The long soak doesn't cook off in the oven.)
- A fresh pineapple (Smell the bottom of the pineapple. If it smells fragrant then you are good.)
- The Perfect Vanilla Cake recipe (see below)
- Melted Butter & Brown Sugar Topping
- 1/4 cup of rum with a pastry brush
- 9"x4" cake pan
Pan spray the hell out of the cake pan.
Peel, core, and slice the pineapple as thin as possible. Put to the side for now.
Melted Butter & Brown Sugar Topping
What You Need:
- 1/2 cup (one stick) unsalted butter
- 1 cup of densely packed brown sugar
- Melt the butter.
- Add the brown sugar and mix.
- Make sure you break down any clumped brown sugar.
- Pour the sugar into the cake tin.
- Neatly spread the pineapples and position the cherries into any available spaces.
The Perfect Vanilla Cake
- 2 2/3 cups cake flour
- 2 1/4 teaspoons baking powder
- 1 teaspoon salt
- 1 cup [2 sticks] unsalted butter, softened
- 2 cups sugar
- 4 large eggs
- 1 cup whole milk
- 1 teaspoon pure vanilla extract (the good stuff)
- Combine the flour, baking powder and salt in a separate bowl and put to the side.
- Mix the butter until it's smooth.
- Add sugar and mix until fluffy.
- Add the teaspoon of vanilla to the eggs.
- Add the eggs one at a time to the butter sugar mixture. Make sure the egg is blended before adding the next.
- Alternate adding the flour to the mixture in two parts. Meaning: Add part of the flour mixture ... blend / add part of the milk ... blend / add rest of the flour mixture ... blend / add last of the milk ... blend
Do not over mix! You'll end up with an edible sponge.
Bake for 350°F for 70 minutes (yes, it's a moist and dense cake) or until the cake tester comes out clean.
After resting for 15 minutes, run a sharp knife around the tin edge to loosen it and flip it onto a clean plate. Be careful the sugar is hot!
While the cake is still warm brush the pineapple tops with rum.
Share with people you like.
|Throw in some extra slutty cherries for good measure.|