Thursday, November 29, 2012

Upside-Down Cake in Guardian Service Cookware

Pineapple Upside-Down Cake
(with banana and toasted flax seed) 
The Guardian Service Casserole/Tureen unit is ideal for quick stove-top cakes such as an Apple Pan Dowdy, Plum Duff or this classic Upside-Down Cake:

Upside-Down Cake
(from Betty Crocker’s Picture Cook Book, McGraw-Hill Book Company, Inc., 1950; modified for Guardian Service cookware.)

"Handsome dessert to serve at table."
  1. First, prepare the Guardian Service inner “Casserole” unit: Melt 1/3 cup butter in the Casserole unit. Sprinkle ½ cup brown sugar evenly over butter. Arrange drained pineapple in attractive pattern on the butter-sugar coating (Optional: pecan halves and maraschino cherries).
  2. Preheat the empty, covered outer “Tureen” unit over medium flame.
  3. Make the Cake Batter (see below) and pour it over the fruit. Return the Casserole unit to the Tureen, cover and bake approximately 45 minutes or until wooden pick thrust into center of cake comes out clean or the cake springs to the touch*. Immediately turn upside-down on serving plate. Do not remove pan for a few minutes. Brown sugar mixture will run down over cake instead of clinging to pan. Serve warm with plain or whipped cream. (

  4. Variations: Apple, Cranberry, Prune, Peach, Apricot...) 
Pouring batter over an Apple-Cranberry topping in the smaller Guardian Service Tureen unit.
*NOTE: Bake on a medium burner. For most Guardian Service cooking, a low flame is all that’s ever needed, but when using the combined units, the two act as a stove-top oven and require a medium setting).
Cake Batter 
Beat until thick and lemon-colored (5 min.): 2 eggs
Gradually beat in: 2/3 cup sugar
Beat in all at once: 6 tbsp. juice from canned pineapple, 1 tsp. vanilla
Sift together and beat in all at once: 1 cup sifted flour, 1/3 tsp. baking powder, ¼ tsp. salt 
If batter is too stiff, Add milk to correct. 
Time: Bake 30-45 mins, test for doneness (see above)
Temperature: Medium heat*
Apple-Cranberry Upside Down Cake
(with toasted almonds)

No comments:

Post a Comment