If you’ve followed this blog at all, you know that I have a special place in my heart reserved for America’s Test Kitchen and Cook’s Illustrated Magazine. Last April, I was chosen as a finalist for their “Learn To Cook” series. Alas, I did not win, but I still love them and put my full trust in their tried-and-true recipes. What I love so much about their recipes is that they test out many different methods, using many different ingredients until they settle on the “perfect” way to do something.
This cake is no exception. Normally, when one thinks of an upside-down cake, images of juicy rounds of pineapple studded with shiny and saccharin-sweet maraschino cherries come to mind. But this one is different in so many wonderful ways.