For years I was making pineapple upside-down cake every few months for get-togethers with college friends. That's because when I went away to school I took a trusty (and indestructible) cast iron frying pan with and a copy of The Joy of Cooking. I don't remember how it happened the first time, but some combination of these two things and a baking desire started a pineapple upside-down cake party tradition.
Lately I had a yen to make it again, but we had no pineapple in the house, so I used sour cherries instead. I'd already gotten started when I realized that I'd forgotten that the recipe called for buttermilk. Instead of trekking to the grocery store I took a risk and got creative. In lieu of buttermilk I used 1% milk, apple sauce and sour cream and just crossed my fingers. Luck and chemistry were in my favor and the resulting cake was a little denser than usual, but very moist. It went very well with ice cream. Yum.
Lately I had a yen to make it again, but we had no pineapple in the house, so I used sour cherries instead. I'd already gotten started when I realized that I'd forgotten that the recipe called for buttermilk. Instead of trekking to the grocery store I took a risk and got creative. In lieu of buttermilk I used 1% milk, apple sauce and sour cream and just crossed my fingers. Luck and chemistry were in my favor and the resulting cake was a little denser than usual, but very moist. It went very well with ice cream. Yum.
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