Feeling kitsch?
Inspired by a family member's request for a 1960s "tiki bar" themed birthday party...
we pulled out our New York Times "Menu Cookbook" published in 1966 for guidance.
This recipe is a fun, JEM Maple twist on a throwback.
Ingredients
3/4 cup butter (room temp)
1/4 cup maple sugar
1/2 cup brown sugar
4-5 fresh pineapple rings
(1/2 in. thick)
1/4 cup chopped pecans
1/2 cup granulated sugar
1 egg (room temp)
1/2 tsp vanilla extract
1.5 cups sifted all-purpose flour
1.5 tsp baking powder
1/2 tsp salt
1/2 cup milk
Instructions
Upside-Down Top:
Preheat oven to 350 degrees
Melt 1/4 cup of butter in a 9in. baking dish or cake pan. Sprinkle with maple + brown sugar. Arrange pineapple + pecanson top of the sugared butter.
(Optional- we added maraschino cherries for a pop of color. )
For the Cake:
Cream remaining butter w/ the granulated sugar + beat in
the egg + vanilla.
Stir in sifted flour, baking powder + salt alternating
w/ the milk.
Spoon batter carefully over prepped Upside-down Top.
Bake for about 35 min or until down. Let cake stand for 5 min. before inverting
to serving platter.