As a tribute to my dear Mother, I made a modern version of her Pineapple Upside-Down Cake. I cut down on the sugar and incorporated the goodness of quinoa flour and used fresh cherries that just happen to be in season right now. I could not believe how wonderful it smelled even before I popped it into the oven, and things were better after that. It came out just perfect. I must be crazy, all the same, because I baked it on one of the hottest days of the year.
Mom used to whip this up all the time for my family when I was young, but I could never understand why she would usually use prepared mixes for her cakes when she was an almost unparalleled master of homemade pastry and any other baked delights. I think she would be proud of my accomplishments in the kitchen and I would certainly say that she was my earliest introduction to good food and baked goodness. My cooking style is vastly different now, but thanks to my Mom, I appreciate the approach to feeding your family with home-cooked meals and freshly made treats baked with love.
The recipe that I adapted from my dearly missed Mom can be found here.