Pineapple Upside Down Cake
submitted by Terry Blackburn

This recipe comes from my mother’s father, Adam Ferguson Fornof. He did not cook often, but when he did, he expected the entire rest of the family (wife and as many as possible of the 7 children) to be on-hand to assist in the kitchen. It is a bit more complicated than modern recipes, but infinitely richer and better tasting.

Note:The cast iron skillet gives the edges a nice brown crust. Cooking time may vary using a regular cake pan.

3 cups flour
1/2 cup melted softened butter or shortening (Crisco)
1-1/2 tsp baking powder
2 eggs
3/4 tsp. baking soda
1-1/2 cups sour cream
1-1/2 cups sugar
1/2 tsp. vanilla

Topping

3 Tbsp. butter
1 cup brown sugar
1 can sliced pineapple, drained, or other fruit

Melt butter in large cast iron frying pan (or melt in pan and then put in a cake pan). Add brown sugar to butter, spread evenly over surface of pan. Arrange pineapple slices (fill centers with cherries) or use other fruit such as peaches.

Sift flour together with baking powder and baking soda; set aside. Cream shortening or butter. Stir in sugar until smooth. Add beaten eggs.

Add flour mixture alternately with sour cream, beating well. Pour batter over fruit gently and evenly. Bake at 350 degrees for 1 hour (test for doneness at 50-55 minutes).

Remove from oven and cool 5 minutes. Run knife around edge of pan to loosen. Wearing long oven mitts, cover with a cake plate and VERY CAREFULLY invert. (Beware: If you are not careful, the hot sugar may run out of the pan and down your wrists, clinging to the skin and burning.) Serve warm.