As a family-owned and independent seed company, we say we want Latham® Dealers and our farmer-customers to feel welcome from the first “hello.”
Treating friends, neighbors and business partners like family is part of the Latham legacy. John and Chris’ grandma, Evelyn Latham, was one secret to the early success of Latham Seeds. While her husband, Willard, conducted business at the kitchen table, Evelyn was known for serving up homemade treats and bottomless cups of coffee.
If you’ve ever visited the South – whether Colonial Williamsburg or Silver Dollar City – you’ll see pineapples symbolize southern hospitality. Several spouses of Latham dealers and employees found themselves treated to southern hospitality yesterday by Debbie Dance Uhrig, the Master Craftsman who teaches at Silver Dollar City’s Midwest Living® Culinary & Craft School.
The symbol of hospitality during Colonial times was pineapple, or the crowned fruit. As the tradition grew, innkeepers added the pineapple to their signs and advertisements. Pineapples were carved into bedposts across the colonies. Even today the pineapple motif remains a favorite of architects, artisans and craftsmen.
Isn’t it interesting how some traditions withstand the test of time? In the tradition of southern hospitality, Debbie demonstrated how to make Pineapple Upside Down Cake in a skillet. Her presentation was certainly entertaining and delightful, but the best part was sampling the finished product! We’re sharing the recipe with you today, so you can enjoy it at home.
While I enjoy spending “me time” in the kitchen, I also enjoy learning tips and sampling regional fare during my travels. I highly recommend treating yourself to a class at Silver Dollar City if you have the opportunity. And if you’re ever in New Orleans, check out the New Orleans School of Cooking. Click here to read about my experience there.
Related Blog Posts:
Pineapple Upside Down Cake
Ingredients
Pineapple Layer:
½ cup salted butter
½ to 1 tsp maple extract
1 cup light brown sugar
15 oz can pineapple of choice, drained and juice reserved
10 to 15 maraschino cherries, halved
Cake:
1 cup flour
1 cup sugar
2 tsp baking power
1/8 tsp salt
2 eggs, beaten
5 Tbsp pineapple juice
2 Tbsp oil
½ cup sour cream
1 tsp vanilla
Directions
Directions:
- For the pineapple layer, melt butter and stir in maple extract. Place in the bottom of an 8- or 9-inch cast iron skillet. (Another option is to prepare in springform pans.)
- Sprinkle brown sugar evenly over the melted butter.
- Arrange the drained pineapple in a design if you wish, evenly distributing the halved cherries over top.
- In a separate mixing bowl, combine all dry ingredients and make a well in the center. Add lightly beaten eggs, pineapple juice, oil, sour cream and vanilla.
- Mix with a spoon until thoroughly blended.
- Drop evenly over the top of the pineapple mixture, soothing to edges of the pan.
- Bake in a pre-heated oven at 325 degrees for approximately 40 minutes.
- Consider placing a cookie sheet or foil under the cast iron while baking in the event it boils over.
- Use a toothpick to test for doneness, remembering not to go much deeper than an inch.
- Continue baking until toothpick comes out clean.
- Allow to cool for 10 to 12 minutes and then invert the bake onto a platter.
- Cake should have a golden hue over the entire top.
Recipe Notes
from the Midwest Living Culinary & Craft School at Silver Dollar City