Frizzled Beef & Pineapple Upside-Down Cake

CHICOPEE, Mass. (Mass Appeal) – Put a vintage touch on your home-cooked meal for your Mom this Mother’s Day Meal with a recipe for Frizzled Beef and Pineapple Upside-Down Cake! Tinky Weisblat, from, showed us how to make it!

Frizzled Beef

1/2 pound dried beef (preferably NOT from a jar)
1 egg yolk
3/4 teaspoon Dijon mustard
1 cup milk (plus a little more if needed)
a pat of butter the size of an egg
flour as needed
freshly ground pepper

If you are averse to a lot of salt, rinse the beef carefully and pat it dry. Dried beef is heavily cured (that’s why it lasts so long) so it can be very salty.
Add the egg yolk and mustard to the cup of milk. Whisk with a fork to blend.
Melt the butter in a medium frying pan. When it is hot, add the beef and toss it around to coat it with the butter.
Dust the warm beef with flour and toss it around for a minute or two. Pour in the milk mixture. Bring the mixture just to the boil, adding a bit more milk if it looks very thick; then grind pepper over the beef and dish it onto baked potatoes, biscuits, cornbread, puff pastry, or toast.

Pineapple Upside-Down Cake

For the upside-down topping:
1/2 stick butter (1/4 cup)
3/4 cup brown sugar
2 cups fresh pineapple, cut into chunks, or canned pineapple, in rings

For the cake:
1/2 cup (1 stick) sweet butter at room temperature
1 cup sugar
2 eggs
2 teaspoons baking powder
1 pinch salt
1-1/2 cups flour
1/2 cup milk
2 teaspoons vanilla

Preheat the oven to 350 degrees.
First make the topping (which goes on the bottom!).
Melt the butter in a skillet-a 9- or 10-inch cast-iron skillet, if possible. Stir in the brown sugar and cook, stirring, until it melts and bubbles-3 to 4 minutes.
If you’re using the cast-iron skillet you may continue with the recipe at this stage and cook the cake in the skillet. If not, transfer the brown-sugar mixture into a 9-inch-round cake pan. Spread it through the bottom of the pan. Arrange the pineapple pieces on top as artistically as you can.
In a separate bowl cream together the butter and sugar. Beat in the eggs, 1 at a time, beating well after each addition. Beat in the baking powder and salt.
Add the flour and milk alternately, beginning and ending with the flour. Stir in the vanilla.
Spoon the batter over the pineapple in the cake pan or skillet, and place the pan in the oven. Bake until the cake tests done (in about 40 minutes).
Let the cake stand for 10 minutes; then invert it onto a serving plate. You may need two people for this if you use the cast-iron skillet as it feels a bit heavy during the inverting process.
This cake is best served slightly warm with or without a little whipped cream.

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