Oh man, this turned out tasty. It was also a very good test of how much the tea flavor comes out when used in something like this, as I was unable to find maraschino cherries at my corner store. It was delicious! And fitting! The day after I made this, we saw “The Help”. Pineapple Upside-Down Cake was very popular in that era (1960s), and even gets a mention in the movie! So it felt very fitting that I made this cake the day before, and I even wore my polka-dot apron.
And it’s quick! If you make the butter ahead, it takes about 20 minutes to get this cake in the oven. And the butter…oh yes, I made tea butter. Well, tea margarine. A note: for all of my recipes, butter and margarine can be used interchangeably. We’re on a diet, we just can’t afford real butter! But if you were to make tea butter for something that needs solid butter (for creaming and such), you would want to use butter, not margarine, because the latter doesn’t resolidify so well.
So we’ll start with the tea butter…it’s really quite simple. Found here. Also, if you wanted to save on leaf used, you could always steep the Cherry Potion in the pineapple juice and then the butter. The flavor transfer works well in this recipe.
1. Melt the butter in a saucepan. You want to use a bit more butter than you need for the recipe, because you’ll lose some to the tea.
2. Add the tea. Use about one teaspoon of tea per tablespoon of butter.
3. Cook over low heat for 5-6 minutes. Stir enough to keep the butter from burning….my house already smelled like Pineapple Upside-down Cake by the time I finished this step!
4. Strain and press the leaves. You want to get out as much butter as you can.
5. Let cool. You want it to resolidify.
Voila! Tea butter!
So here’s the rest of the recipe, from here:
1 – 8 1/2 ounce can sliced pineapple
1/2 c juice from the can of pineapple
1/4 c strong Cherry Potion
3 T butter made with Cherry Potion
1/2 c brown sugar
4 maraschino cherries (halved) (I left mine out and the cherry flavor didn’t suffer at all!)
1/3 c shortening
1/2 c sugar
1 t vanilla
1 c flour
1 1/4 t baking powder
1/8 t salt
Preheat oven to 350.Drain your pineapple slices, pouring 1/2 c of the juice in a small saucepan. Bring to a light boil and add 2-3 t of Cherry Potion. Let steep for 5-6 minutes before straining the tea out. Set juice in the fridge to cool.
On your stovetop, carefully melt your butter in the bottom of your metal 9 inch square pan. Once melted, add the brown sugar and mix well. Lay the pineapple slices in the brown sugar mixture, arranging to your heart’s content, placing a cherry in the middle of each slice. Set aside.
Cream together your shortening and sugar, letting it mix as long as you can stand it. The longer it mixes, the lighter the cake will be. Add the egg and vanilla and beat until fluffy. Sift in the flour, powder, and salt, as well as the 1/2 c of pineapple Cherry Potion juic Mix well.
Pour carefully into the waiting pan, taking care not to dislodge the pineapple slices. Cook for 35-40 minutes, checking occasionally. Let cool for five minutes before carefully plating. To do this, you cover the plan with a plate and quickly flip it all over. If it still sticks, I’ve found tapping the bottom of the pan with a knife a few times helps it to fall.
Cut and enjoy! The website recommends serving it warm with a dollop of whipped cream. Which, if you’re really ambitious, you could put tea into as well!