Sottosopra Ananas


Happy Birthday to Juliette.  I had to make something American into something Italian in her honor.


For topping:

½ medium pineapple, peeled, quartered lengthwise, and cored

¾ stick unsalted butter

¾ cup packed light brown sugar

For batter:

1 ½ cups all-purpose flour

2 teaspoons ground cardamom

2 teaspoons baking powder

¼ teaspoon salt

¾ stick unsalted butter, softened

1 cup sugar

2 large eggs

1 teaspoon vanilla

1 tablespoon dark rum

½ cup milk

¼ pulverized pineapple



Preheat oven to 350°F.

Make topping:

Cut pineapple crosswise into 1/2” thick pieces. Melt butter in skillet. Add brown sugar and cook over low hear for a few minutes, stirring constantly. Remove from heat and set aside. Arrange pineapple on top of sugar overlapping pieces slightly.

Make batter:

Sift together flour, cardamom, baking powder, and salt. Beat butter and sugar in a large bowl with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla and rum. Add half of flour mixture and beat on low speed just until blended. Beat in milk, then add remaining flour mixture. Beat until blended but don’t overmix. Spoon batter over pineapple topping and spread evenly. Bake cake for approximately 45 minutes until golden and a tester comes out clean. Let cake stand in skillet 5 minutes. Invert a plate over skillet and invert cake onto plate (keeping plate and skillet firmly pressed together). Let cool.

I worked with this recipe.


Morning Skillet Cake

This takes a few minutes and bakes while you are getting dressed.  Who wouldn’t want to start the day with this beauty?


2 cups sugar

2 cups self-rising flour

1 1/4 cup milk

2 eggs, beaten

1 teaspoon vanilla

1/4 cup melted butter cooled


Preheat oven to 350 degrees.

Grease skillet with butter or oil.

Combine all ingredients and whisk until well combined.

Pour into skillet and bake until browned on top and tester comes out clean for about 35 minutes.

Let cool before turning out.  Decorate anyway you want.  I used lemon curd.



Strawberry & Almonds in a Skillet. You know what KISS stands for, right?


1 stick butter melted and cooled, plus more to grease the skillet

1 cup sugar, plus extra for sprinkling

zest of 1 lemon

zest of 1 orange

2 eggs

1/4 teaspoon salt

1 teaspoon vanilla

1 cup flour

1/4 cup sliced almonds

6 strawberries, sliced


Directions: Preheat oven to 350 degrees F. Butter a seasoned cast iron skillet.

Pour sugar into a mixing bowl and add the lemon and orange zest. Rub the sugar and zest together with your fingers, until sugar mixture becomes fragrant.

Wisk in the eggs, one at a time. Add salt and vanilla.  Stir in the flour and then fold in the butter and strawberry slices.

Pour the batter into the skillet and smooth out with a spatula. Sprinkle the sliced almonds over top and dust with a bit of sugar.

Bake for 20-25 minutes, until golden. Serve warm.

I took this recipe and altered it.