Skillet Flip Cake

The first recipes for flip cakes used apples and pears. My favorite is peach, but most people are familiar with this old pineapple version. The batter is a simple sponge cake—no more trouble to make than any mix—and while some will tell you the ingredients must be at room temperature, I’ve made it in a hurry with the eggs and milk right out of the refrigerator, and it turned out just fine. I did use melted butter, but that can’t have made that much of a difference.

Whip 4 large eggs into a cup of whole milk and add by degrees 2 cups all-purpose flour sifted with 2 teaspoons baking powder, 2 cups sugar,  and a dash of salt. Blend in a half cup melted—but not hot!—butter. Pour batter into an oiled 9-inch skillet lined with (oiled) parchment paper. Top with a layer of drained pineapple slices centered with maraschino cherries (red or green or both) and drizzle with a butter/ brown sugar syrup. Bake on the middle rack at 350 about an hour or until the cake begins to pull away from the edges. Cool thoroughly before inverting to serve.

 

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