Father’s day is right around the corner and I wanted to make something my dad would have liked. However, I’m not sure he would have enjoyed this version. My dad always made pineapple upside-down cake with a box mix, canned pineapple and oh it was good. Just a side note, the pineapple part is dark but it’s not burnt and…it’s a little too thick. My snafus aside I’m not sure I would make this in the future. I do want to try the sponge cake without the pineapple upside-down element at some point so there may be an update to this post in the future.
Hot Milk Sponge Cake
Ingredients
2 eggs
1c. sugar
1c. flour
1tsp baking powder
pinch of salt
1/2c milk
1 1/2 tbsp. butter
Instructions
Preheat your oven to 350F. In a small saucepan heat the milk and butter until bubbly, set aside. With an electric mixer beat the eggs on high speed, gradually add 1 cup sugar and continue beating until thick and fluffy. In a separate bowl sift together the flour, baking powder, and salt. Add the flour mix to the egg and fully combine. Pour in the milk and butter mix and blend quickly. Pour into an 8-inch pan and bake for 20-25 minutes.
For pineapple upside down cake
20oz crushed pineapple, drained
2tbsp melted butter
1/2c pecans
1c brown sugar
Combine all ingredients and pour into the bottom of the pan and top with cake batter. Bake for 35-45 minutes. Use more or less of these ingredients, this is just what I came up with but feel free to make it your own.
Kate and Kathryn 