• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 6 tablespoons unsalted butter, softened, plus 3 tablespoons cut into small pieces
• 1 2/3 cups sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1/2 cup milk
• 7 thin rounds cored pineapple (from ½ small pineapple)
Just ten years after Jim Dole founded the Hawaiian Pineapple Company in 1901, canned pineapple slices were available in every state of the union at an affordable price, allowing homemakers everywhere to bake a popular dessert of the day, pineapple upside-down cake. A recipe contest sponsored by the company in 1926 reportedly resulted in more than 2,000 entries, and this cemented the cake’s place in the canon of American desserts. The contrast of the syrupy fruit on the “bottom” and the buttery cake layer on top is what keeps it so popular today. In fact, you’ll find variations using other types of fruit in place of the pineapple, including mangoes, pears, apples, and berries. But pineapple remains the nostalgic choice, the one and only among the dessert’s most devoted followers.
Reprinted from the book Martha’s American Food by Martha Stewart. Copyright © 2012 by Martha Stewart. Published by Clarkson Potter, a division of Random House, Inc.
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