Pineapple Upside Down Cake,  Old Fashioned Peach Cake,  Jewish Apple Cake 

Pineapple Upside Down Cake 

  • 1 8 or 9 oz. box yellow cake mix
  • ¼ cup butter or margarine 
  • ½ cup brown sugar, firmly packed
  • 1 can pineapple slices 
  • Maraschino cherries 

This cake can be baked either in an 8 or 9-inch cake pan or in a 10-inch cast iron skillet.  Preheat oven to 350 degrees F.  Drain pineapple slices and set aside.  Prepare cake mix according to package directions.  Set cake batter aside.  Spray your baking pan with cooking spray.  Place the butter or margarine in the pan and put the pan in the oven for a few minutes so the butter or margarine melts.  Take pan from oven and evenly stir in the brown sugar.  Place the pineapple slices over the sugar and place a maraschino cherry in the center of each pineapple slice. Pour and spread the cake batter over the pineapple slices and cherries.  Return pan to oven and bake for approximately 30 minutes or until a toothpick inserted in the center of the cake comes out clean.  Loosen the edges of the cake from the pan using a spatula.  Turn cake out onto serving plate.  Let cake stand for about 1 minute and then remove cake pan or skillet.  Cake may be served either warm or cold. 

Old Fashioned Peach Cake 

  • For the cake batter 
  • 1 ¼ cups flour
  • ¼ cup sugar 
  • ½ teas salt
  • 4 package active dry yeast 
  • 2 Tbsp butter or margarine, softened
  • ½ cup hot water 
  • 1 egg 

Grease and flour two 9-inch round cake pans.  In a large mixing bowl mix ½ cup flour, the sugar, salt and undissolved yeast.  Slowly beat in butter or margarine.  Slowly add the hot water to the dry ingredients.  Beat this mixture at medium speed for 2 minutes.  Occasionally scrape down the sides of the bowl.  Add the egg and another ½ cup flour and beat this mixture at high speed for 2 minutes.  Occasionally scrape down bowl.  Batter should be thick.  Stir in the remaining flour.  Evenly spread the batter into the two greased cake pans and cover the batter with the topping. 

Topping 

  • 1 ½-2 cups peeled, sliced fresh peaches
  • 3 Tbsp sugar 
  • ½ teas ground cinnamon
  • ½ cup apricot jam 
  • 1 drop red food coloring, optional 

Arrange the peaches on top of the batter in the cake pans.  Combine the sugar and cinnamon and sprinkle this over the top of each cake.  Cover the cakes and let them rise in a warm place, away from any draft, until cakes are double in bulk. This should take about 1 hour. 

Preheat oven to 400 degrees F.  Bake cakes in preheated oven for approximately 25 minutes.  Allow cake to cool for about 10 minutes.  While cake is cooling heat the apricot jam in a small saucepan over low heat.  If using the red food coloring add this to the apricot jam.  Brush the apricot jam over the warm cakes. 

Jewish Apple Cake 

  • 4 large apples, peeled and sliced thin
  • 3 teas cinnamon 
  • 5 Tbsp sugar
  • 3 cups flour 
  • 3 cups sugar
  • 3 tsp baking powder 
  • 1 cup vegetable oil
  • 4 eggs 
  • ½ teas salt
  • 1/3 cup orange juice 
  • 2 ½ tsp vanilla 

Place the sliced apples in a plastic zip bag and add the cinnamon and the 5 Tbsp sugar.  Shake bag to coat the apples.  Set this aside.  Preheat oven to 350 degrees F.  Grease and flour a tube pan (not a Bundt pan) and set aside.  Thoroughly mix the remaining sugar, flour, vegetable oil, eggs, salt, orange juice, vanilla and baking powder and beat until smooth.  Layer 1/3 of the batter into your prepared pan then 1/3 of the apple mixture.  Repeat with another layer of batter, another layer of apples, a third layer of batter and finish with a third layer of apple mixture.  Bake in preheated oven for 1 ¾ hours.