Hello Lovelies! I cannot believe how long I have been absent from Sweet Athena, I have missed this place. About a year ago when Linz and I started Foodie Friday, we debated between doing our weekly food posts as ‘Foodie Friday’ or ‘Mmmmm Monday’. You all know which was our favorite, but as a token of peace for my silence in the blog world I am offering up a bonus food post to get your week started.
When I think about retro dessert, Pineapple Upside Down Cake definitely comes to mind. Did you know there is a website that gives time lines and histories of different foods? It is intense. I do like that there is an entire section devoted to cake! And of course within that, a history of PUDC. Sounds like its origins are a little bit of a mystery, but was the bees knees in the 20’s.
While I have had Pineapple Upside Down Cake before and enjoyed it, making a seasonal version of the cake sounded more appealing. It is amazing just how many types of fruit-y upside down cakes are out there. I settled on trying a pear recipe from the New York Times.
It ended up being better than I expected. I have not had PUDC since I was a child, but this was so much tastier! Seriously, if you are looking for a yummy, easy, seasonal dish, this recipe here is your friend. Or just stop by my place and I’ll cut you a slice. I think the thing that made this dish work was the combination of pears and real maple syrup. It created a dense, moist cake with a sweeeeeet topping. Oh yeah, and I added a scoop of homemade ice cream. Curious about that? Tune in Friday for our regularly scheduled program.