I wanted to bake my father an extra special dessert for Father's Day. My father is 88 years old now and slowing down a tiny bit. His brain is just as quick as a whip, but the body is not as spry as it used to be. He really enjoys a bit of something sweet after his meal and I thought this Pineapple Upside Down Bundt Cake from scratch would be just the ticket.
I can't wait to see his eyes light up when he sees it. Of course he will enjoy it with a nice big dollop of whipped cream on top!!
He is so cute. I go out for supper with him and his lady friends to a local eatery most Wednesday nights for fish and chips. He always gets dessert, and it doesn't matter what it is, he always asks for a huge dollop of whipped cream on top.
Even if it is a pie with meringue already on top. He loves his whipped cream!
Getting to spend these special times with him over these past 19 months has been the silver lining in what was a very difficult time for me. I had thought I would never get to see my father again, but life has a way of surprising you, yes?
.JPG "Pineapple Upside Down Bundt Cake")
And being able to spend time with dad is one of the best things to come out of all the bad that happened to me. It is an extra special blessing.
And so I baked him a Pineapple Upside Down Cake as a treat. And not just an ordinary one. A Pineapple Upside Down Bundt Cake.
.JPG "Pineapple Upside Down Bundt Cake")
Pineapple Upside Down Bundt Cake is a unique and special way to bake and present this old family classic dessert. It lacks nothing of the original, except that instead of being a flat cake, it is baked in a ring cake.
You can of course use a cake mix for the cake part of the dessert, but today I chose to make a cake batter from scratch. My father is worth it I think.
But if you are wanting to really streamline the process, by all means use a cake mix. You will need a two layer sized golden cake. It will also bake a bit quicker than the from scratch cake.
.JPG "Pineapple Upside Down Bundt Cake")
WHAT YOU NEED TO MAKE A PINEAPPLE UPSIDE DOWN BUNDT CAKE
Simple ingredients, that's all, and of course a Bundt cake pan.
For the cake: (see printable recipe notes)
- 350g of plain flour, sifted (2 1/2 cups)
- 3 tsp baking powder
- 1/4 tsp salt
- 240g of caster sugar (1 1/4 cups)
- 6 ounces butter, softened (3/4 cup)
- 1 tsp vanilla
- 3 medium free range eggs
- 120ml milk (1/2 cup)
- 120ml pineapple juice (1/2 cup)
You will also need:
- 1/2 cup (100g) brown sugar, packed
- 1/4 cup (60g) butter, melted
- 8 maraschino cherries
- 8 slices pineapple, halved
.JPG "Pineapple Upside Down Bundt Cake")
You will need most, but not all, of a tall can of pineapple rings, plus the juice. I think you end up with two extra rings. These will be cut in half, to make two semi-circles.
If you don't have maraschino cherries you can use glace cherries, rinsed and dried. If your cherries have stems, do remove them!
.JPG "Pineapple Upside Down Bundt Cake")
If you don't want to make the cake from scratch, you can substitute the cake batter with a 2 layer sized cake mix. You will need to beat it together with 1/2 cup water, 1/2 cup pineapple juice, 3 large eggs, and 1/3 cup of canola oil to make up the batter.
Easy peasy.
.JPG "Pineapple Upside Down Bundt Cake")
HOW TO MAKE PINEAPPLE UPSIDE DOWN BUNDT CAKE
This is actually a very simple cake. Just make sure your pan is a non-stick pan and spray it really well with cooking spray so that nothing sticks.
Preheat the oven to 180*C/350*F/ gas mark 4. Spray a bundt pan very generously with cooking spray. Set aside. Sift together the flour, baking powder and salt. Set aside. Stir together the milk and pineapple juice.
Cream together the butter and sugar for the cake until light and fluffy. Beat in the vanilla and eggs, blending well. Add the flour alternating with the milk/pineapple juice, making three dry and two wet additions and ending with the dry. Beat well after each addition.
.JPG "Pineapple Upside Down Bundt Cake")
Place two half pineapple slices, alternately with the cherries around the bottom of the pan. (see photograph) Carefully pour the cake batter over top to cover, without dislodging the fruit.
Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted in the cake comes out clean.
Leave to cool in the pan for 20 minutes, slice a small spatula around the edges and invert onto a serving plate.
Serve warm, or at room temperature, slicing the cake between the pineapples. A dollop of whipped cream on top goes very nicely.
.JPG "Pineapple Upside Down Bundt Cake")
Recipe notes:
Instead of making the cake from scratch, you can use a two layer yellow cake mix. Beat it together with 1/3 cup of oil, 1/2 cup of water, 1/2 cup of pineapple juice and three large eggs. Use as per the cake mixture above. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Proceed as above.
.JPG "Pineapple Upside Down Bundt Cake")
Pineapple Upside Down Cake was a cake I used to make for dessert fairly often when my children were growing up. It was easy to make and always impressive.
Plus, they LOVED it. Its also a really great company dessert. I am not a fancy smancy kind of a gal, so simple desserts like this are what I like to serve to company.
I am not one to put on airs of any kind!
.JPG "Pineapple Upside Down Bundt Cake")
I have a few upside down cake recipes on here, and all of them are quite delicious!
PEAR AND MAPLE UPSIDE DOWN CAKE - A delicious twist on an old favourite. If you want you can use 65g (1/2 cup) of maple sugar instead of the brown sugar called for in the recipe for an even more maple-like flavour. That is what I did this time and it worked beautifully.
PINEAPPLE GINGERBREAD UPSIDE DOWN CAKE - This is a fabulously spiced and moist upside down cake. We do love our gingerbread in this house and this is a wonderful way to have it.
UPSIDE DOWN TOFFEE APPLE BROWNIES - All the flavors of a toffee apple in a moist delicious brown sugar spiced brownie, topped with sweet candied slices of apple. Yummilicious!
.JPG "Pineapple Upside Down Bundt Cake")
I really can't wait to see my father's eyes light up when he sees this cake. I just know he is going to love, Love, LOVE it!!
My father is a very easy-going amiable fellow. He loves to come here and visit with my cats. I am really pleased that I have been gifted with these last few years of his life. Its a real blessing to me. Happy Father's Day Dad and all you fathers out there! May your days be truly happy ones filled with lots of love, good health and tastiness!
Pineapple Upside Down Bundt Cake
Yield: 8 - 10
Prep time: 15 MinCook time: 40 MinInactive time: 10 MinTotal time: 1 H & 5 M
A wonderful version of an old favorite! Delicious cut into wedges and served with whipped cream!
Ingredients
For the cake: (see note)
- 350g of plain flour, sifted (2 1/2 cups)
- 3 tsp baking powder
- 1/4 tsp salt
- 240g of caster sugar (1 1/4 cups)
- 6 ounces butter, softened (3/4 cup)
- 1 tsp vanilla
- 3 medium free range eggs
- 120ml milk (1/2 cup)
- 120ml pineapple juice (1/2 cup)
You will also need:
- 1/2 cup (100g) brown sugar, packed
- 1/4 cup (60g) butter, melted
- 8 maraschino cherries
- 8 slices pineapple, halved
Instructions
- Preheat the oven to 180*C/350*F/ gas mark 4. Spray a bundt pan very generously with cooking spray. Set aside. Sift together the flour, baking powder and salt. Set aside. Stir together the milk and pineapple juice.
- Cream together the butter and sugar for the cake until light and fluffy. Beat in the vanilla and eggs, blending well. Add the flour alternating with the milk/pineapple juice, making three dry and two wet additions and ending with the dry. Beat well after each addition.
- Melt the additional amount of butter and stir in the brown sugar. Pour this mixture into the bottom of the bundt pan.
- Place two half pineapple slices, alternately with the cherries around the bottom of the pan. (see photograph) Carefully pour the cake batter over top to cover, without dislodging the fruit.
- Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted in the cake comes out clean.
- Leave to cool in the pan for 20 minutes, slice a small spatula around the edges and invert onto a serving plate.
- Serve warm, or at room temperature, slicing the cake between the pineapples. A dollop of whipped cream on top goes very nicely.
Notes
Instead of making the cake from scratch, you can use a two layer yellow cake mix. Beat it together with 1/3 cup of oil, 1/2 cup of water, 1/2 cup of pineapple juice and three large eggs. Use as per the cake mixture above. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Proceed as above.
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: theenglishkitchen@mail.com.
Thanks so much for visiting! Do Come again!
My father is crazy about any kind of cookie with Jam in or on it. Actually everyone in my family is. This classic recipe for raspberry split second cookies, also known as jam diagonals is an old family favorite.
Basically what they are is a bar version of a traditional thumbprint cookie. Instead of rolling the sugar cookie dough into balls and filling them, you bake the dough as four logs, which are filled, baked and then cut into diagonal slices.
I decided to bake some for my father for Father's Day because I knew that he would enjoy them. We consider ourselves very fortunate to still be able to spoil him at the ripe old age of 88. I just know he is going to love, LOVE these delicious cookies!
.JPG "Raspberry Split Seconds")
This is an old, old recipe hailing back to the 1950's. I believe it was a winner in one of the bake-off contests, but I am not sure.
In any case, it has always been a sure fire winner in my family! It is a favorite cookie that I baked often for my children when they were growing up. Not only did my children love them, but I also loved them as well.
.JPG "Raspberry Split Seconds")
You just rolled the simple sugar cookie dough into long ropes (12 inches), flattened them lightly on a baking sheet, and then made a indentation down the center of each rope.
The handle of a wooden spoon or a chopstick is the ideal tool to do this with!
.JPG "Raspberry Split Seconds")
The indentations were filled with jam and then you baked the whole lot all at once. Easy peasy, lemon squeasy.
Once baked you let them cool a bit and then lickety split, you cut them diagonally into individual cookies. This is the fastest way known to man to get 4 dozen cookies!
.JPG "Raspberry Split Seconds")
If you can think of a quicker way, I'll take my hat off to you!! I like to use a pizza cutter to cut mine into slices. It works like a charm.
Another reason I liked them was because they were a great way to use up bits and bobs of jam left in the bottoms of jam jars. Although Raspberry jam is traditional, you can use any kind of jam that you like in these delicious cookies!
.JPG "Raspberry Split Seconds")
Through the years I have made a few variations on this same theme, for holidays and such. Each one of them being delicious in their own right.
HOLIDAY SPLIT SECONDS - In this version I spiced the sugar cookie dough with some cinnamon and then spooned spiced and fruity mincemeat down the centers.
LEMON & GINGER DIAGONALS - This version has candied ginger in the dough and it filled with a lush lemon curd. If you are a fan of lemon ginger goodies, then these will please you to no end!
.JPG "Raspberry Split Seconds")
They really are quite versatile. I have even grated white cheddar into the dough, replacing some of the butter and then spooned crabapple jelly down the centers. Delicious!
At Christmas it is fun to alternate the centers with green mint jelly down some logs and then red jam down the others. Very festive!
.JPG "Raspberry Split Seconds")
WHAT YOU NEED TO MAKE CLASSIC RASPBERRY SPLIT SECONDS
Another thing I really love about these cookies is that I always, always, always have what I need in the house to make them!
- 2/3 cup (151g) butter, softened
- 2/3 cup (126g) granulated sugar
- 1 large free range egg, beaten
- 2 tsp vanilla extract
- 2 cups (280g) plain all purpose flour
- 1/2 tsp baking powder
- raspberry preserves
To glaze:
- 1 cup (130g) icing sugar
- 1 TBS lemon juice, or as needed to thin
.JPG "Raspberry Split Seconds")
As I said, you can use any kind of jam you enjoy, but raspberry is the more traditional flavor used. I always only ever use butter in these, never margarine.
The glaze is my own addition. The original cookie did not have a glaze, but I think a glaze always adds a special something to a cookie like this, especially when you are making them for special occasions!
.JPG "Raspberry Split Seconds")
HOW TO MAKE CLASSIC RASPBERRY SPLIT SECONDS
It really could not be quicker or easier! Preheat the oven to 350*F/180*C/gas mark 4. Line a large baking sheet with some baking paper. Set aside.
Cream the butter and sugar together in a bowl until smooth. Beat in the egg and vanilla.
Sift the flour and baking powder together and then stir this mixture into the creamed mixture until you have a soft dough. Divide into 4 equal pieces.
Shape each piece into a log which is 12 inches long. Place well spaced apart on the baking sheet. Flatten slightly. Use the handle of a wooden spoon or a chopstick to make an indentation down the length of each log of batter.
.JPG "Raspberry Split Seconds")
Spoon preserves into the indentation of each log. Do not over fill as jam expands when it heats and you will end up with a mess.
Bake in the preheated oven for 15 to 20 minutes. Cool slightly.
Whisk the icing sugar together with the lemon juice until smooth and just thin enough to drizzle. Drizzle decoratively over the cookie logs. Using a sharp knife or pizza cutter, cut into 1 inch diagonals.
Store in an airtight container.
.JPG "Raspberry Split Seconds")
Another reason why these might have been called Split Seconds could be that as well as being very quick to make, they also have a habit of disappearing quickly!!!
Be forewarned. You are going to want to eat more than your own fair share of these delicious cookies! That's why its good to make them as a gift to give away. A pleasure shared is doubled as they say!
Seriously these are incredibly delicious cookies. I hope that my father enjoys them! I predict that he will!
Raspberry Split Seconds
Yield: 4 dozen
Prep time: 15 MinCook time: 20 MinTotal time: 35 Min
A true classic recipe from the 1950's. Sugar cookie dough filled with jam, baked in strips, glazed and then cut into diagonals. Quick, easy and delicious!
Ingredients
- 2/3 cup (151g) butter, softened
- 2/3 cup (126g) granulated sugar
- 1 large free range egg, beaten
- 2 tsp vanilla extract
- 2 cups (280g) plain all purpose flour
- 1/2 tsp baking powder
- raspberry preserves
To glaze:
- 1 cup (130g) icing sugar
- 1 TBS lemon juice, or as needed to thin
Instructions
- Preheat the oven to 350*F/180*C/gas mark 4. Line a large baking sheet with some baking paper. Set aside.
- Cream the butter and sugar together in a bowl until smooth. Beat in the egg and vanilla.
- Sift the flour and baking powder together and then stir this mixture into the creamed mixture until you have a soft dough. Divide into 4 equal pieces.
- Shape each piece into a log which is 12 inches long. Place well spaced apart on the baking sheet. Flatten slightly. Use the handle of a wooden spoon or a chopstick to make an indentation down the length of each log of batter.
- Spoon preserves into the indentation of each log. Do not over fill as jam expands when it heats and you will end up with a mess.
- Bake in the preheated oven for 15 to 20 minutes. Cool slightly,
- Whisk the icing sugar together with the lemon juice until smooth and just thin enough to drizzle. Drizzle decoratively over the cookie logs.
- Using a sharp knife or pizza cutter, cut into 1 inch diagonals.
- Store in an airtight container.
Thanks so much for visiting! Do Come again!
I am really excited to share this version of Poutine with you today. I love Poutine. Most people do. Poutine is a Canadian invention. At its very basic, it is a dish of hot French Fried potatoes, topped with cheese curds and hot gravy. The heat from the fries and the gravy melts the cheese curds, creating a moreish ooey gooey dish of deliciousness!!!
It was not something which I had ever heard of when I was growing up, but apparently it began in the Province of Quebec in the 1950's. At first it was perceived negatively and mocked, but in recent years it has emerged as a celebrated emblem of Quebec Culture. It has become a popular dish throughout Canada, the Northern US and indeed around the world.
.JPG "True Newf Poutine")
As with anything, it has evolved to the point where there are a bazillion variations that you can find out there in restaurant land. I think everyone has their favorite version.
At its very simplest it is incredibly delicious, but that appears to be only a starting point to a whole world of deliciousness.
.JPG "True Newf Poutine")
There is a local eatery my sister and I go to from time to time. It is in a small town near us called Berwick. The place is Jonny's. It used to be just an ice cream stand, but has developed into one of the most popular places to eat. They have no indoor seating. You have to eat at picnic tables outside or in your car.
Despite that fact, the place is always jam packed and there are always lineups waiting to order. This is a huge testimony to the versatility of their menu and the deliciousness of their food.
They sell no less than ten different kinds of poutine. They have everything from the classic to the ballpark, which has sliced hotdogs, cheddar cheese, onions and ketchup on the fries along with the gravy.
Whenever we go there my sister and I like to order the True Newf Poutine, which is fries, cheese curds, gravy and delicious Newfoundland Savory Bread Dressing.
We are dressing (or stuffing as it is also called) fanatics. For us the favorite part of any holiday meal is the stuffing, and if you can get it on a poutine, well, count us in!!
.JPG "Newfoundland Savory Bread Dressing")
To be really considered true to the original it has to be true Newfoundland Savory Bread Dressing. And for that to be truly authentic you need to use fresh coarse bread crumbs, and a Maritime herb known as Summer Savory. There is also butter and onion, and some seasoning if needed.
But that's all. It is simple and it is delicious and my sister and I would tell you that it is our favorite type of dressing/stuffing.
Its also very simple to make and I tell you how in the recipe. You do need this particular herb however to make it taste like the real thing.
Summer savory is an annual herb which is a part of the mint family. It is often sometimes used as a substitute, or along with rosemary, thyme, or sage.
It has a somewhat peppery flavoring, and is less bitter than its winter savory relative.
For it to be true Newfoundland stuffing you need to use Summer Savory. Here in the Maritime Provinces it is grown and sold all over the place. Elsewhere and in the States you can purchase it online via Amazon, the Silk Road Spice merchant, etc. It is not hard to find.
.JPG "True Newf Poutine")
WHAT YOU NEED TO MAKE A TRUE NEWF POUTINE
Its very simple really and also very quick to make using only a few simple ingredients.
- French fries
- cheese curds
- Poutine gravy or gravy mix
- Newfoundland Stuffing
.JPG "True Newf Poutine")
You can use frozen oven chips for the French fries. I did. My favorite brand here in Canada is Cavendish Crispy fries. They are the nicest, crispest oven chips. You can use whatever kind you like and what is available to you. You will need a bag large enough for four people.
For the gravy you can use either leftover beef gravy, a can of beef or poutine gravy, or a package of poutine gravy mix. Today I used a package of poutine gravy mix.
.JPG "True Newf Poutine")
For the cheese curds I used Saputo Poutine Cheese Curds. You can use whatever cheese curds you can find that are available where you live. You can also use cubed or grated Mozzarella cheese if that is all you can find.
Cheese curds are sometimes referred to as "Squeaky Cheese." People often eat these on their own as a snack. When we were growing up we always bought cheese curds when we went to Quebec to visit my Grandmama. We would bring bags of them back and throw them in the freezer.
They are usually undyed and what is used to press and ripen into block cheese. They are cheese in its most natural state.
.JPG "True Newf Poutine")
WHAT YOU NEED TO MAKE NEWFOUNDLAND DRESSING
- 2 cups (60g) fresh white coarse bread crumbs
- 1 - 2 TBS summer savory ( this is an herb)
- 1 small onion, peeled and finely chopped
- 6 TBS butter
- 1/4 cup water or chicken bouillon (60ml), only if dressing seems dry
- salt and black pepper to taste
.JPG "True Newf Poutine")
HOW TO MAKE THE NEWFOUNDLAND DRESSING
This is truly the easiest dressing/stuffing to make. You can make this the day ahead if you wish and that way everything will go together very quickly on the day.
To make the stuffing combine the bread crumbs and the savory in a bowl Heat the butter over medium heat until it foams. Add the onion and sauté until soft without coloring.
Mix the butter and onion mixture into the crumbs, mixing everything together well. If the mixture seems dry you can add the bouillon by the TBS. You don't want the mixture to be soggy, but loose flowing. Taste and add salt and black pepper as needed.
If you are making this a day ahead, cover tightly and refrigerate, bringing it to room temperature prior to using.
.JPG "True Newf Poutine")
You want the chips and gravy to be hot enough to melt the cheese curds. It helps if your curds are at room temperature when you start as well.
If you want you can pop them onto the hot chips and microwave them for a few seconds to be really sure they are going to melt before you ladle on the hot gravy.
.JPG "True Newf Poutine")
Its simply a matter of layering. Hot chips. Cheese curds. Hot stuffing. Hot gravy and a bit more hot stuffing to garnish.
That's it. Pure and simple. You can make them up individually, or you can make one large portion that you can divide up at the table. Watching the cheese string is all a part of the fun of eating this. That and the delicious taste!
.JPG "True Newf Poutine")
I have a few other versions of Poutine on here that you might enjoy:
CHICKEN DINNER POUTINE - Everything you enjoy about a roast chicken dinner. Chicken, gravy, peas, cheese and stuffing. Oh, and chips of course!
BBQ BEEF POUTINE - Chunks of BBQ Beef Brisket in a BBQ sauce/gravy along with cheese on the hot fries. Deliciously different.
HOT TURKEY POUTINE - Chunks of hot turkey, turkey gravy, leftover stuffing and cheese curds on the fries. Again delicious!
True Newf Poutine (copycat recipe)
Yield: 4 - 6
This is a copycat recipe of the True Newf Poutine that you can get here in Nova Scotia at a local eating establishment. It tastes pretty much exactly the same. Its delicious! The key to its authenticity is the dressing! I have not given times as it will vary according to your method of cooking the chips.
Ingredients
- 1 (4 serving size) bag of your favorite frozen oven chips
- 1 prepared recipe of Newfoundland dressing (see below)
- 1 envelope of poutine gravy mix, prepared, or 2 cups prepared gravy (480ml)
- 1 (200g/about 3/4 cup) package of poutine cheese curds (or the equivalent in grated mozzarella cheese (200g/2 1/2 cups), or a combination of the two)
For the dressing:
- 2 cups (60g) fresh white coarse bread crumbs
- 1 - 2 TBS summer savory ( this is an herb)
- 1 small onion, peeled and finely chopped
- 6 TBS butter
- 1/4 cup water or chicken bouillon (60ml), only if dressing seems dry
- salt and black pepper to taste
Instructions
- I would make the stuffing first. You can make this the day ahead if you wish and that way everything will go together very quickly on the day.
- To make the stuffing combine the bread crumbs and the savory in a bowl Heat the butter over medium heat until it foams. Add the onion and sauté until soft without coloring.
- Mix the butter and onion mixture into the crumbs, mixing everything together well. If the mixture seems dry you can add the bouillon by the TBS. You don't want the mixture to be soggy, but loose flowing. Taste and add salt and black pepper as needed.
- If you are making this a day ahead, cover tightly and refrigerate, bringing it to room temperature prior to using.
- When you are ready to make the poutine, cook your frozen fries according to the package directions. (I cook mine in my air fryer, 16 minutes at 360*F/182*C)
- While the fries are cooking heat gravy, or make your gravy according to the package directions.
- Bring your curds to room temperature. Heat your stuffing, covered, in the microwave for 2 minutes.
- Lay your hot chips out onto a heated platter. Top with the cheese curds or mozzarella cheese (if using). Spoon most of the hot stuffing over top. Ladle the hot gravy over the stuffing and then scatter the remaining stuffing over top of the gravy.
- Serve immediately.
Thank you so much for visiting! Do come again!
Subscribe to:
Posts (Atom)
Social Icons