I did not sleep well at all last night. I don't know if it was because of the 4PM cup of coffee I had yesterday afternoon, but I'm practically sure it has to do with the quick trip my husband and my dad took to Manila. I tossed and turned around in my bed until about 2AM until I got a message that they arrived safely. I know it's a quick one hour airplane ride, but being away halfway around the world stresses me out. Same thing when I woke up this morning (woke up wayyyyy too early!). I was anxious to get a message that they were back home safe. I got it around lunch time and we talked right away. My dad got his new passport and husband's visa is safely waiting for him. Finally, some good news - which is a quick break from the bad news we've been having!
To get me out of this stress funk, I de-stressed by baking a Pineapple Upside Down Cake. A recipe I got from the French food application, Marmiton. Of course, I added some personal touches. But it's not yet the perfect version I had envisioned. I find that I didn't have enough pineapple rings and there are other little tidbits I still have to work on. But I will share with you a photo of what we will be having as dessert tonight. If you have any tips, please please please share! :)
Hi! Pineapple upside down cake was one of the cakes our teacher taught us to bake in high school. For the pineapple base, we sprinkled it with brown sugar. When the cake cooked, the pineapple looked golden, and the top was a combination of sweet and a little sour. :) We also used Royal Tru-Orange as liquid for the cake batter. The cake came out delicious.
ReplyDeleteHi Psyche! Thanks for the tip on the brown sugar and Royal Tru-Orange (although I don't think I can find any here - perhaps fanta?). I'll surely think about it the next time I make this. By the way, for the cake batter I added a small pack of yogurt - I find it makes a moist batter.
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