I made: Pineapple upside-down cake!

I’m a little behind at recording my baking projects here.  Last weekend was my husband’s birthday, and he requested pineapple upside-down cake, without cherries.

Easy enough!  There are lots of recipes for this kind of cake out there, and I’m sure most are good.  It’s actually a fairly easy cake, and I chose a skillet cake recipe just because it seemed fun and slightly different.  It also called for several tablespoons of rum, which sounded great to me.

I mostly followed the recipe–I think I added some cinnamon and clove in addition to the cardamom that was called for.  Now that I’ve made it, I also think I could have used more pineapple and been a little more strategic about their placement.  Overall, though, this was a very good recipe as-is, and I would bake again.  I used fresh pineapple and it was super duper tasty for several days.


I made: Cinnamon sour cream coffee cake

I’m finally making progress towards my baking resolution to make more cakes!  This is my first official cake of the year.  I decided to make it because it seemed pretty easy, and I could make it with stuff I had on hand, while using up some sour cream I was getting worried about.

The recipe came from Baked by an Introvert, same as the banana nutella cupcakes I made last week.  It has three components: the cake itself, topping, and glaze, all of which are relatively easy.


  • Preheat oven to 350F.  Spray a 9-inch round cake pan with nonstick spray & flour, place a round piece of parchment paper in the bottom and spray a little more.
  • Beat 1/2 cup softened butter with 3/4 cup granulated sugar until light and fluffy.  Add 2 large eggs, 1 tsp vanilla, 1/2 cup sour cream until well combined.
  • Combine dry ingredients: 2 cups flour, 1/2 tsp baking soda, 1/2 tsp salt, and spices.  Now, as y’all know, if a recipe tells me “add 1 tsp cinnamon” I consider that a suggestion.  I also added:
    • 1 tsp cardamom
    • 1/2 tsp nutmeg
    • 1/2 tsp ground clove
    • 1/2 tsp ground ginger
    • 1/4 tsp allspice
  • Alternate adding 1/2 flour mixture to the butter mixture, followed by 1/2 cup buttermilk, followed by the remaining flour mixture.  Mix until just combined.
  • Pour the batter into the pan.


  • Combine 3/4 cup flour, 1/2 cup light brown sugar (packed), and spices in a bowl.  (Recipe says 1 tsp cinnamon, I used that + 1/2 tsp cardamom + a sprinkle of ground ginger)
  • Cut in 1/3 cup softened unsalted butter until it is like wet sand.  (Recipe says use a pastry cutter but I HATE cleaning my pastry cutter so I just used a fork it was fine.)
  • Sprinkle the topping on top of the cake in the pan.
  • Bake at 350F for 35-40 minutes.  (Recipe says to start checking at 20 minutes but that seems insane to me?  It took 40 minutes.)
  • Cool for 10 minutes, run a knife around outside edge to loosen, then remove from pan to cool completely.


  • Combine 1 cup confectioner’s sugar, 2 tbsp sour cream, and 1 tbsp milk in a small bowl, stir until smooth, then drizzle on top of the cooled cake.


I was too lazy to drizzle from a decorating bag so whatever, this was drizzly enough.


  • This was a good cake and both my husband and workmates liked it.
  • I figured out how to take a cake to work!  I just cut it up into little bite-size pieces and put the pieces into cupcake liners.  They were all gone before lunch.  This wouldn’t work for very tall cakes, obviously.
  • Now, here is the downside of baking while sad or distracted.  I used what I THOUGHT was a normal 9-inch cake pan.  Then, when all the cake batter + topping more than filled the pan, I thought, “Hm, that’s a little odd,” then thinking nothing more of it, popped the almost overflowing pan into the oven.  I ended up with mushroom cake:


  • And as you can see especially from the glazed picture, the center fell in a little.  I am going to blame this entirely on my cake pan.  I guess I need a different 9-inch cake pan?  There’s something wrong with mine!
  • It still tasted fine though, and not raw or anything.
  • Oh also, I ran out of sour cream before I got to the glaze, so instead of 2 tbsp sour cream + 1 tbsp milk, I used 1 tbsp buttermilk + 2 tbsp milk.  It was fine but I’m sorry I didn’t get to make the sour cream glaze.


  • Well, like I said, I need a new cake pan, I had a problem here.
  • I liked the glaze, I would try to be a little more fancy with it if I felt like I had the time & energy.
  • I also really liked the streusel-y topping!  I would make this and just put it on top of random stuff.  Ice cream, maybe.