I have made the recipe I found here (granny's upside down cake):
http://www.griswoldandwagner.com/cgi-bin/yabb/YaBB.pl?num=1097670893
I have done it twice. Tonight I substituted fresh figs and simple syrup for pineapple and pineapple juice since we have figs on a tree in our yard. The recipe is delicious both ways, but I have had an issue with sticking to the bottom of the pan. This surprises me given the large amount of butter. I have tried two different pans, a BSR Red Mountain 8 that is well seasoned and a Griswold slant Erie 9 that is nerve to me.
Anyone have any tips or alternative recipes that work better? I do the cake from scratch rather than a mix as called for in the recipe and the only think I have omitted is the maraschino cherries.
Thx for any thoughts/suggestions!
http://www.griswoldandwagner.com/cgi-bin/yabb/YaBB.pl?num=1097670893
I have done it twice. Tonight I substituted fresh figs and simple syrup for pineapple and pineapple juice since we have figs on a tree in our yard. The recipe is delicious both ways, but I have had an issue with sticking to the bottom of the pan. This surprises me given the large amount of butter. I have tried two different pans, a BSR Red Mountain 8 that is well seasoned and a Griswold slant Erie 9 that is nerve to me.
Anyone have any tips or alternative recipes that work better? I do the cake from scratch rather than a mix as called for in the recipe and the only think I have omitted is the maraschino cherries.
Thx for any thoughts/suggestions!