Savor Some Tropical Treats

Cat's Commentary

Many times, Dad ends up tending the weekend grill, and that's okay as long as he enjoys it. But we can help out with some side dishes or salsas, maybe even a dessert. Lately there is a renewed appreciation for tropical fruit, especially mangoes and pineapples. I thought it would be fun to explore some recipes that feature these fruits.

Speaking of mango and pineapple, I am currently addicted to natural (unsweetened), dried versions of both these delectable fruits. Also dried bananas, but not the crunchy chips; I love the chewy, sticky ones referred to as "flattened" bananas. But I am getting off track here, sorry.   Let's get on with the show!

Featured Recipe: Fresh Pineapple Upside-Down Cake

Ingredients

• 3/4 cup butter
• 3/4 cup packed dark brown sugar
• 3/4 cup unsweetened pineapple juice
• 1 1/2 cups all-purpose flour 
• 2 teaspoons baking powder 
• 1/2 teaspoon salt
• 1/2 cup white sugar
• 3 eggs
• 1/2 teaspoon vanilla extract
• 1 fresh pineapple, peeled, cored and cut into rings (you will have some left over to enjoy)

Instructions

Preheat oven to 400F

1. Melt butter. Brush a little bit of the butter on the inside of a 9-inch cake pan.
2. Mix 5 tablespoons of the butter with the dark brown sugar and 1/4 cup of the pineapple juice. Place this mixture in the bottom of the cake pan. Arrange the pineapple rings on the brown sugar mixture in a decorative pattern. Set pan aside.
3. Stir together the flour, salt, white sugar, and baking powder.
4. Separate the eggs. Beat the whites until stiff but not dry.
5. Beat two of the egg yolks until lemony yellow. Stir in the remaining 1/2 cup pineapple juice, vanilla and remaining melted butter. Add this mixture to the flour mixture. Gently fold in the egg whites. Pour batter over the top of the brown sugar and pineapple rings.
6. Bake for 30 about minutes. Let cake cool in pan for 10 minutes then loosen edges, cover pan tightly with a serving dish and invert so that the pineapple side is up.