Granny Cake: A Timeless Family Favorite
Granny Cake, also known as Pineapple Upside-Down Cake, is a classic dessert that brings back memories of childhood and family gatherings. With its moist cake base, sweet pineapple topping, and crunchy pecans, it’s a delightful treat that’s perfect for any occasion. In this recipe, we’ll show you how to make Granny Cake from scratch, including tips for variations and keto-friendly options.
Ingredients:
For the Cake:
- 1 1/2 cups sugar
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 can (20 oz.) crushed pineapple with juice
- 1 cup brown sugar
- 1 cup chopped pecans
For the Icing:
- 1 cup evaporated milk
- 1/2 cup sugar
- 1/2 cup unsalted butter (1 stick)
- 1 teaspoon vanilla extract
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Prepare the Cake Batter: In a large mixing bowl, combine the sugar, flour, baking soda, salt, eggs, and crushed pineapple with its juice. Mix until well combined.
- Prepare the Topping: In a separate bowl, mix together the brown sugar and chopped pecans.
- Assemble the Cake: Sprinkle the brown sugar and pecan mixture evenly over the bottom of the prepared baking dish. Pour the cake batter over the topping, spreading it out evenly.
- Bake the Cake: Place the baking dish in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare the Icing: While the cake is baking, make the icing. In a small saucepan, combine the evaporated milk, sugar, and butter. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Remove from heat and stir in the vanilla extract.
- Finish the Cake: Once the cake is done baking, remove it from the oven and immediately pour the hot icing over the top. Allow the cake to cool in the pan before serving.
Cook Notes and Variations:
- Fresh Pineapple: If you prefer, you can use fresh pineapple instead of canned. Simply chop it into small pieces and use it in place of the crushed pineapple.
- Gluten-Free Option: For a gluten-free version of this cake, substitute the all-purpose flour with a gluten-free flour blend.
- Vegan Option: To make this cake vegan, use a vegan butter substitute and egg replacer in place of the eggs.
Keto and Low-Carb Versions:
- Keto-Friendly: For a keto-friendly version of Granny Cake, substitute the sugar with a granulated sugar substitute like erythritol or monk fruit sweetener. You can also use almond flour in place of all-purpose flour.
- Low-Carb Option: Reduce the amount of sugar in the cake and icing, or use a sugar-free syrup as a sweetener. Replace the flour with a low-carb flour alternative like coconut flour or almond flour.
Frequently Asked Questions (FAQs):
Q: Can I make this cake ahead of time? A: Yes, you can make Granny Cake ahead of time and store it in an airtight container in the refrigerator for up to 3 days. Allow it to come to room temperature before serving.
Q: Can I freeze Granny Cake? A: Yes, you can freeze Granny Cake. Wrap it tightly in plastic wrap or aluminum foil and store it in the freezer for up to 3 months. Thaw it in the refrigerator overnight before serving.
Q: Can I use other nuts instead of pecans? A: Yes, you can use chopped walnuts or almonds in place of pecans for a different flavor.
Granny Cake is a timeless dessert that’s beloved by generations for its simplicity and delicious flavor. Whether you’re baking it for a special occasion or just to enjoy with a cup of coffee, this cake is sure to be a hit. With its versatile ingredients and easy preparation, it’s a dessert that everyone will love. Try making Granny Cake today and bring a taste of nostalgia to your table!
