Pineapple Upside-Down Cake, King Arthur website
Made with fresh pineapple, makes a difference I think. I don’t know why there is a piece missing.
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A perfect popover! A few were real stickers. Tasted good but pretty mangled even tho I slathered butter in the tins. Wondering if I might need a new popover tin.
I use the silver palate recipe but have the oven at 425 the first 5 min.
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That’s the recipe I use but use all milk, no cream, 400° for 35 minutes. (I tried a lot of recipes and settled on this one) I use a blender, rest for 30 minutes.
Treat yourself to a USA Popover Pan. It makes a BIG difference. I rub soft butter inside, a little bit on bottom, into oven for 3 minutes before I pour in batter.
Did you pierce with a knife to release steam as soon as they came out?
(I love them with Bonne Maman Blackberry Preserves)
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My popover pan says Nordic Ware on the bottom, and I use Ina Garten’s recipe. No sticking trouble so far. Here’s an old pic
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When I first experimented, I used a new Nordicware pan that I’d bought and never used. Despite buttering well and using Baker’s spray, a few stuck. My pan looked different than this, darker.
With USA pans all slide out easily with just buttering.
I gave my first pan to a friend who was just starting out.
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nice even flat top. are you using a topped Pullman pan?
Frangipane, cake style, two drops of bitter almond added to the almond flour gave it a nice subtle background hint without overpowering the flavor. Blackberries were the choice today, along with a blackberry coulis. This is a fine textured cake with a thin crispy crust, it’s a mostly cobbled together recipe that I scale up/down.
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Yum, looks wonderful! I think I know what it tastes like, but with a coarse texture, which a bakery here used to make.
I’m waiting for a bread pudding to cool a bit before I dive in. No ice cream, unfortunately, but I may have whipped cream.
Bread pud with whipped cream sounds pretty good to me!
I will likely cut one in half tomorrow for a crumb shot as we split one tonight which was plenty for us, tomorrows might get some fresh blackberries and a dollop of sour cream. Stay tuned 
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A day of procrasti-baking and cooking today. I’m getting ready to host my sisters and niece next weekend. We’ll have weekend breakfasts and snacks here, other meals out. IIn addition to the baking, I also prepped components for egg bake, which I’ll assemble & bake Friday. So I successfully avoided vacuuming (until tomorrow).
Whole wheat cinnamon rolls, pictured pre-glaze. Now frozen for breakfast reheating.
Whole wheat buns, for sandwiches. Including today’s lunch.
Oatmeal cookies, packaged and frozen to send home with them Sunday.
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How do you prep the egg bake ahead of time, please?
I cook sausage (and freeze it), cube bread (and freeze) chop peppers & onions., slice mushrooms, freeze all. Saves about 30 minutes for day-of assembly / final bake work. I will bake Friday AM, then refrigerate and we’ll reheat portions Sat/Sun. Original recipe suggested fully assembling and letting the egg mixture rest overnight, then bake next day. I posted my recipe here on HO last year.
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Yup, it was pretty good, especially since it included raisins plumped up in rum.
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Yum! Love the raisins!
Difficult to imagine anything I’d love more than to throw one of these. I just might do it.
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!!! 
!!!
Post a diary!
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Thanks! No, just an overlong bread pan.
My popover pan is pretty old and was very good until it wasn’t. I think its time for a new one and I also like the USA pans. When done I poke them with a chopstick and leave in oven 2-3 min more.
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