While Babycakes Covers the Classics is full of recipes I am anxious to try, I had one more in mind before I decided if it deserved a place on my book shelf. Pineapple Upside Down Cake. I could probably count the number of times I have eaten Pineapple Upside Down Cake on one hand, it is just not a dish you see very often. Because I almost always have a can or two of pineapple rings in the pantry (perfect for spontaneous grilling) this seemed like a good recipe to take for a spin.
In the first chapter of the book the author is quite adamant that no substitutions be made. It is a view that some reviewers have a problem with, but I totally understand. The recipes were written using specific ingredients in specific amounts. Substitutions will effect the finished product and if it does not turn out well, the author will be the one to take the blame. With that in mind I have been very careful about using the recipes as written. You have no idea how hard this is for me. With the Pineapple Upside Down Cake, I had a pantry emergency. I needed vanilla, lots of vanilla and had none. I went out on a limb and used maple syrup. Replacing a good flavor with another good flavor, both liquid, one a little sweet, I felt good about the substitution.
Out of the oven the cake looked perfect, and the smell, oh my. The batter contained lots of cinnamon and bit of ginger. The maple syrup probably helped the aroma as well.
It tastes as good as it looks. If this was the only recipe in the book that turned out, it would still be worth it. As this is number four,and all have been a success, the book definitely deserves a place in my house. If you have a gluten free person in your life, this book is a solid investment.