Today I used canned pineapple, added walnuts to the cake batter and a little cinnamon to the brown sugar
NOTE: This cake makes a great sweet treat for the current lock down we are now experiencing due to the COVID-19 crisis. As long as you have the basic staples and a can of fruit, you are set. And, yes, margarine can used in place of butter. Canned milk or even reconstituted dry milk can replace the whole milk I typically use. And, a 9 or 10" cake pan could be used in place of a cast iron skillet.
Check out the Make-Ahead tip listed at the end of the recipe.
Dinette Cake
1 1/2 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup shortening (Crisco)
About 1 teaspoon vanilla or other flavoring
2/3 cup milk
1 egg or 2 whites
1/2 to 3/4 cup coarsely chopped walnuts
Fruit Topping
1 stick butter
About 1 1/2 cups brown sugar
1/2 teaspoon ground cinnamon
6 slices or rounds of canned pineapple, drained (pineapple chunks or even crushed pineapple could be used)
6 whole walnuts
- CAKE: Mix flour, sugar, baking powder, salt and shortening together in a bowl and mix until well blended.
- Add vanilla, milk and egg (or whites) to dry ingredients. Mix and then fold in chopped walnuts, Set aside so it’s ready to spread over pineapple mixture.
- TOPPING: Melt butter in a 10” cast iron skillet.
- Mix brown sugar with cinnamon. Add enough brown sugar mixture, about 1 1/2 cups, to absorb butter.
- Arrange drained pineapple over the brown sugar mixture; place a walnut half in the center of each pineapple slice.
- Top with dollops of Dinette Cake batter; carefully spread batter to cover top of cake.
- Bake in a preheated 350° oven about 35 to 40 minutes or until golden brown on top and a toothpick inserted in the middle of the cake comes out clean.
- Cool for a few minutes and then invert onto a serving plate.
MAKE AHEAD TIP: Follow step #1 above and then bag the "cake mix", label and date. It's ready to proceed to remaining steps whenever you need a quick dessert!
Recipe without photos . . .
Dinette Cake
1 1/2 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup shortening (Crisco)
About 1 teaspoon vanilla or other flavoring
2/3 cup milk
1 egg or 2 whites
1/2 to 3/4 cup coarsely chopped walnuts
Fruit Topping
1 stick butter
About 1 1/2 cups brown sugar
1/2 teaspoon ground cinnamon
6 slices or rounds of canned pineapple, drained (pineapple chunks or even crushed pineapple could be used)
6 whole walnuts
- CAKE: Mix flour, sugar, baking powder, salt and shortening together in a bowl and mix until well blended.
- Add vanilla, milk and egg (or whites) to dry ingredients. Mix and then fold in chopped walnuts, Set aside so it’s ready to spread over pineapple mixture.
- TOPPING: Melt butter in a 10” cast iron skillet.
- Mix brown sugar with cinnamon. Add enough brown sugar mixture, about 1 1/2 cups, to absorb butter.
- Arrange drained pineapple over the brown sugar mixture; place a walnut half in the center of each pineapple slice.
- Top with dollops of Dinette Cake batter; carefully spread batter to cover top of cake.
- Bake in a preheated 350° oven about 35 to 40 minutes or until golden brown on top and a toothpick inserted in the middle of the cake comes out clean.
- Cool for a few minutes and then invert onto a serving plate.
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