Trying to recreate the latest trendy dishes at home can sideline traditional recipes. Don’t snub the classics; they’re just as delicious and often easier to prepare. The next time you need cooking inspiration, you may want to look back in time. One taste of these 19 forgotten dishes will remind you exactly why they’re classics.
1. Pineapple Upside Down Cake
Dessert first! This sweet post-war cake came about in the 1920s when James Dole invented a machine to cut pineapples into ring shapes. With modern conveniences appearing in kitchens, housewives had more time to make prettier desserts, and this cake could be easily cooked in a skillet. The first appearance of a pineapple upside down cake recipe may originate from a Gold Medal Flour ad in a women’s magazine from November 1925. But we love the Joy of Baking’s version of the recipe.
- 4 tablespoons unsalted butter, cut in small pieces
- ¾ cup light brown sugar
- 1 medium pineapple (peeled, quartered, cored, and sliced 1¼-inch thick)
- Maraschino cherries or candied cherries
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, at room temperature
- 1 cup granulated white sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs, separated
- ½ cup milk
- ¼ teaspoon cream of tartar
Directions: Preheat oven to 350 degrees Fahrenheit. Butter a 9-inch round cake pan with 3-inch sides.
For the topping: Place the butter and brown sugar in a small saucepan and stir over medium heat until the butter melts and the sugar dissolves. Cook, without stirring, for a few more minutes or until bubbles start to appear around the edges of the mixture. Remove from heat, and pour into prepared cake pan. Evenly arrange the fresh pineapple slices on top of the mixture.
For cake batter: In a large bowl, sift or whisk together the flour, baking powder, and salt.
In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Scrape down the sides of the bowl and beat in the vanilla extract. Add the egg yolks, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the flour mixture, alternately with the milk, ending with the dry ingredients.
In a clean bowl, whisk the egg whites with the cream of tartar until whites hold a firm peak. With a spatula gently fold the egg whites into the cake batter in two additions. Pour the batter into the cake pan. Bake in preheated oven for 45 to 55 minutes, or until the cake browns and starts to pull away from the pan. Remove from oven and cool for about 10 minutes. Run a sharp knife around the edge of the pan and then invert the cake onto your serving plate. Serve with softly whipped cream.
Next: This main course full of classic flavors feels like home.