Tomorrow we’re heading to NYC for a few days. It’s what we call our Let’s-Go-To-NYC-And-See-Folks-And-Catch-Up kind of trip. I suppose that’s what’s called networking, right? We try to make the trip a few times a year, although this past year has flown by with work and travel and this is our first visit to the city in 2011. And man oh man are we looking forward to it, even if Irene caused a slight reschedule. I’m no stranger to being uprooted due to hurricanes and hope everyone is safe and well. I’m glad to see my friends are ok.
I realize I haven’t been blogging much lately and for that I apologize. I feel as if the blog has been a wee bit neglected and that saddens me. To be completely honest I’ve been busier with the photography side of my life more than I ever thought I would be. Two cookbook projects, a wonderful holiday shoot for Food Network & Cooking Channel, even a very special photography project for a company you might have heard of have occupied every single minute of my day for the past 6 weeks. And I am so not complaining! I feel blessed to be doing something that I love and fortunate to work with amazingly creative people.
Oh, and I just signed another book deal. But more on that later. It should be fun.
As a way to celebrate a copious amount of completed work we thought we’d make a cake. With New York on my mind I thought back to my last visit in November when I joined my friends from Spice Islands at a taping of The Martha Stewart Show. One of Martha’s guests was Michael Kors, fashion designer and apparently a baker of cakes. Who knew? He made a Pineapple Upside Down Cake, a family recipe from his Grandma Bea and from my very special seat in the front row (Thanks, Martha!) I could smell the cake’s sweet pineappley goodness. Oh my god, I thought, I haven’t had a Pineapple Upside Down Cake since 1978. I was a child and I remember stuffing my face with it. Sweet and warm, sticky and crunchy on the edges, this was the cake I’d make when I needed to make my next cake. Which isn’t that often, ya know. I realize food falls in and out of fashion but I do miss Pineapple Upside Down Cake’s glory days immensely. With the exception of a few places making it for nostalgia’s sake you just don’t really see it. Of course if you do will you please let me know about it?
So Grandma Bea and Michael Kors, thank you for this recipe. It made me miss my mom’s Pineapple Upside Down Cake and also made me feel like I will need no sugar for the rest of the year. Seriously folks, this is one sweet cake. But since this is a family recipe I will not modify it here but let’s just say that next time I might reduce the sugar just a weeeeee bit.
Grandma Bea’s Pineapple Upside Cake from Michael Kors The Martha Stewart Show, November 2010
Matt’s notes: I’m pretty sure you could reduce the amount of white sugar in this recipe to 1 cup and still have a delightfully sweet cake. I was trying to run it by Mr. Kors but he hasn’t returned my phone calls yet.
1 (20.5-ounce) can pineapple rings in juice
3/4 cup (12 tablespoons) unsalted butter
1 cup lightly packed light-brown sugar
1/3 cup chopped pecans (optional)
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon coarse salt
4 large eggs
2 large egg yolks
1 1/2 teaspoons pure vanilla extract
1 1/2 cups granulated sugar
Preheat oven to 325 degrees.
Drain pineapple rings and discard juice. Place pineapple on a paper-towel-lined plate to drain, turning once, for 5 minutes.
Melt 6 tablespoons butter and transfer to a 9-inch round cake pan to evenly coat bottom; sprinkle brown sugar evenly over bottom of cake pan and top with an even layer of pineapple rings and pecans, if using. Set prepared cake pan aside.
In a large bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, whisk together eggs, egg yolks, and vanilla until well combined; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat remaining 6 tablespoons butter with granulated sugar on medium-high speed until light and fluffy. Reduce speed to low and add flour mixture alternating with egg mixture; beat until batter is just combined.
Pour batter in prepared cake pan and transfer to oven. Cook until a cake tester inserted into the center comes out clean, about 1 hour and 10 minutes. Transfer to a wire rack to cool for 10 minutes.
Run a small sharp knife around edge of pan to release cake. Place a plate on top of cake pan and invert cake onto plate; serve.
Recipe reprinted from Martha Stewart.