{"id":568,"date":"2020-05-03T11:32:24","date_gmt":"2020-05-03T11:32:24","guid":{"rendered":"https:\/\/www.abbykidder.com\/projectbakebook\/?p=568"},"modified":"2020-06-18T12:17:31","modified_gmt":"2020-06-18T12:17:31","slug":"recipe-development-challenge-pineapple-upside-down-cake-old-school-vs-new-school","status":"publish","type":"post","link":"https:\/\/www.abbykidder.com\/projectbakebook\/2020\/05\/03\/recipe-development-challenge-pineapple-upside-down-cake-old-school-vs-new-school\/","title":{"rendered":"Recipe development challenge- Pineapple Upside-down cake -> Old school vs. new school"},"content":{"rendered":"

\"\"Hello world, It\u2019s been a long time, but it\u2019s time to start developing recipes again.
Many moons ago, I had an idea of developing American recipes for the Dutch context and putting them into a book. Although I did write a book of American Christmas recipes last year, I think this idea has turned into developing the best possible versions of timeless American recipes not just for the Netherlands, but also for anyone else who\u2019s interested \ud83d\ude42 This time though instead of a book, I will be sharing my recipes directly with you on my blog!
Baking and recipe development is is something I just can\u2019t stay away from, its one of those things that keeps drawing me in, and I love it. Because baking is magic! It just is!<\/p>\n

Anyway, so Pineapple Upside-down cake. I had never made one of these before, and my only association was them going terribly wrong. So, I wanted to face my fears and give myself an interesting challenge. Especially in this unreal time we\u2019re all living in at the moment (Covid-19 for future reference) I needed something else to occupy my brain space.
It turns out though that the process of making this cake is an absolute breeze! It\u2019s so simple, and makes quite the impression. So, an easy and festive win for whenever the time comes that we can have parties again. \ud83d\ude42 Hey! Something to look forward to. What I didn\u2019t realize is that there a couple different takes on this classic retro recipe\u2026<\/p>\n

And hey, just because its easy doesn\u2019t mean I can\u2019t try and develop the ultimate version of it. So, here we go!<\/p>\n

\u00a0<\/strong>Step 1 of recipe development: Research. <\/strong>
Whenever I\u2019m developing a recipe, I first find some existing ones for reference, online, from my cookbooks, from my mom\u2019s cookbooks etc. I look at what the proportions are, the usual methods and ingredients, and read about peoples\u2019 expectations of how it should look and taste. What I found was interesting! Some recipes called for milk, some for sour cream, some called for pineapple juice, some didn\u2019t. Almost all of them called for brown sugar in both the topping and the cake\u2026which poses a problem for our Dutch friends (I\u2019ll explain later).\u00a0 All of them called for maraschino cherries, which you can\u2019t easily get here in the Netherlands. So there were a few little issues.\u00a0<\/p>\n

Once I found around 10 recipes, I picked three that differed the most from each other. I baked these, and here\u2019s what I happened.
\"\"<\/strong><\/p>\n

I had 3 very different cakes.
Evaluation:<\/strong>
1.1<\/strong> Even rise, but very dry overall. Flavor is fine, but just fine.
1.2<\/strong> Nice rise, texture is light, not too dense. A bit dry + needs more flavor.
1.3.<\/strong> Great flavor, but a little sweet. Very dense and wet. A little mushy.<\/p>\n

Step 2: Start developing<\/strong>
So, after examining these recipes, I decided that I\u2019d like something in between 1.2 + 1.3, but less sweet. The texture and rise needed some work too. Based on these initial conclusions, I wrote 3 more recipes, each with some key adjustments, but some slight differences:
\u2013 Added an egg: this helps with structure<\/strong>
\u2013 Adjusted the sugar: Sugar adds moisture, as it bonds to liquids.<\/strong>
\u2013 Adjusted salt and flavorings to enhance overall flavor<\/strong>
\u2013 Corrected leavening : flour ratio
\u2013 I ran out of cherries so started using red currants instead. A yummy turn of events.
<\/strong>Once again this resulted in 3 different cakes!<\/p>\n

Evaluation:
2.1<\/strong> Too soft and dense, most likely too much sugar
2.2<\/strong> Still slightly too dense
2.3<\/strong> A good result! the texture is right, not too dense, not too light. The flavor needs a little work, but we\u2019re nearly there!<\/p>\n

After a few final adjustments to sugar and flavoring my recipe was finished! My work here is done.
Oh wait not quite.<\/p>\n

One afternoon while I was busy with this, I called my mom. Too bad my mom apparently HATES pineapple upside-down cake, which she couldn\u2019t stop telling me! It turns my grandmother used to bake it a lot, maybe too much. Anyway, she asked\u00a0 me if I\u2019d checked my old Betty Crocker for a recipe (my wonderful old cookbook I inherited from my grandmother). That is usually my starting point for these projects, but for some reason I\u2019d forgotten to look there.
Well there is a recipe for Pineapple-upside down cake in there\u2026and guess what? It\u2019s completely different from every other recipe I\u2019ve found. Not even close. Oh boy\u2026
I couldn\u2019t resist trying it, especially if it\u2019s the notorious one my mom hates so much \ud83d\ude09<\/p>\n

The method was a little strange, and the proportions looked off to me. But I baked it anyway, and guess what? It was DELICIOUS. But also a total flop. No rise, flat as a pancake.
Now, I was a little bummed about the thought of starting all over again\u2026but this time I lucked out. My grandmother\u2019s version was sponge-like cake. After doing more research on various sponge cake methods, I altered the recipe ingredients + proportions, and completely changed the method. It turned out great the first time! Light and fluffy. So I ended up with two recipes.<\/p>\n

From what I\u2019ve found, it seems like my grandmother\u2019s version was the standard up until the 1950s-60s\u2026after that, the more dense versions of this recipe started coming around, and this version is the one you commonly find today.<\/p>\n

\"\"Both are lovely and have that kinda tacky and irresistible retro charm. The pre-1960s recipe gives a light and fluffy cake, while the more current recipe gives is a richer and more dense cake. So, it\u2019s whatever you prefer!<\/p>\n

You can find the recipes here:
Old school Pineapple upside-down cake<\/a> (fluffy sponge)
New school Pineapple upside-down cake<\/a> (Dense and rich)
Thanks, and happy baking! Let me know how they turn out \ud83d\ude00<\/p>\n\n\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

Hello world, It\u2019s been a long time, but it\u2019s time to start developing recipes again. Many moons ago, I had … Read More<\/a><\/p>\n","protected":false},"author":1,"featured_media":582,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"kt_blocks_editor_width":"","footnotes":""},"categories":[17,4],"tags":[24,20,22,23,21,25],"class_list":["post-568","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-research","category-recipe-development","tag-american-recipe","tag-baking","tag-pineapple-upside-down-cake","tag-pineapple-upsidedown-cake","tag-recipe","tag-vintage-recipe"],"yoast_head":"\nRecipe development challenge- Pineapple Upside-down cake -> Old school vs. new school : Project Bakebook<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.abbykidder.com\/projectbakebook\/2020\/05\/03\/recipe-development-challenge-pineapple-upside-down-cake-old-school-vs-new-school\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Recipe development challenge- Pineapple Upside-down cake -> Old school vs. new school : Project Bakebook\" \/>\n<meta property=\"og:description\" content=\"Hello world, It\u2019s been a long time, but it\u2019s time to start developing recipes again. 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