Skip to Content

A Post About Nothing.

Sometimes when I sit down at my computer, all ready to write and be creative and feel productive… I get stuck. There are days that the words flow from my fingers before I even realized I typed them. There are mornings that stories form in my head while I’m packing school lunches or washing my hair. Sometimes when I bake something, I already know exactly what I’m going to say when I post it. Those are the good days.

Today I am stuck.

I uploaded all these pictures of a sour cream cake stuffed full of pineapple thinking they would give me some inspiration. I got lost on Pinterest for about an hour, and while I’m fairly certain I know just how I want to cut my hair and am armed with 9,001 ideas for how to reorganize my bathroom cabinets, I still have no idea what to write about. I racked my brain for something funny my kids might have said (mind you, I’m sure they said SOMETHING, I just can’t for the life of me think of what). I tried to think if there were any minor annoyances I might want to relay (my friend Jen thinks it’s crazy funny when I’m pissed off and go on a well worded rant), and besides the fact that all the people in my local Office Max are complete and total morons, I can’t think of a thing.

I wandered off and made potato salad. I ate a ham sandwich all loaded with lettuce and red wine vinegar. I turned on the tv. Then I turned it off.

Annnnd… nothing.

So here’s the deal: without further ado, I am going to tell you how I made this uber moist sour cream cake. This might be my first post about nothing, but I’m sure it won’t be the last.

Melt some butter in a saucepan and stir in brown sugar and cinnamon. Line a 9″ springform pan with foil, butter the pan and the foil, and layer the bottom with pineapple rings. Seven seemed to be the magic number. When the brown sugar has dissolved in the butter, pour the caramelly mixture over the pineapple.

Beat together butter and sugar, then eggs and vanilla.

In separate bowl whisk together flour, baking soda, baking powder, and salt. Blend in half the flour mixture.

Then beat in a big glob of sour cream (glob= 1 cup… or 1 ¼). Add the rest of the flour mixture and blend until smooth.

I used the remains of my can of pineapple by squishing (technical kitchen term of the day) it up with a fork and folding it into my cake batter. I also added 1 tablespoon of the pineapple juice for good measure.

Bake at 350 for 45 minutes.

See where I stabbed the middle of the cake with a fork because I couldn’t find a toothpick? Fork or toothpick… no matter. The cake was done. I let it cool for about 15 minutes before I popped the sides off the pan.

Flip the cake onto a plate so the pineapples are on top. You could call this a pineapple upside down cake… but the taste isn’t the same. So I just let it be what it is: Sour Cream Cake with Pineapple.

Sour Cream Cake with Pineapple

Ingredients

2 tablespoons butter

2 tablespoons packed brown sugar

1/4 teaspoon cinnamon

1 can pineapple rings in juice (NOT syrup)- 7 to line the pan, and crush the remaining 3 or 4 rings. Reserve 1 tablespoon of the liquid

1 stick butter, softened

1 cup granulated sugar

2 eggs

1 teaspoon vanilla

1 1/2 cups all purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup sour cream

To Make

Preheat the oven to 350. Line a 9″ springform pan with foil and then butter the bottom and sides well. Line the bottom of the pan with 7 slices of pineapple. In a small saucepan over medium heat, melt the 2 tablespoons of butter. Stir in the 2 tablespoons of brown sugar and the 1/4 teaspoon cinnamon, and continue stirring until dissolved. Pour over the pineapple that’s lining the pan. In a large bowl, beat together the softened butter and granulated sugar. Add the eggs and vanilla. In a seperate bowl whisk the flour, baking powder, baking soda, and salt. Add half of the flour mixture to the butter, sugar, eggs, and vanilla and blend well. Then beat in the sour cream. Mix in the other half of the flour mixture until smooth. Fold in the remaining pineapple and 1 tablespoon of the juice. Pour the batter over the pineapples in the prepared pan and bake for 45 minutes (if you stab it with a fork, or a toothpick :), the fork will come out clean). Let the cake cool for about 10-15 minutes before removing the sides of the pan and inverting onto a plate to serve.

Modified from Best Recipes Ever

 

An Award!
← Read Last Post
Can I Git Some Bread?
Read Next Post →

{Main St. Cuisine}

Monday 13th of February 2012

Love, love, love a pineapple upside down cake! Ok totally honest, the last time I made one was with a box of yellow cake mix (feels good to get that off my chest!). Love the sour cream in the batter and I just realized I called your lovely cake by the wrong name. Oops. Even when you say you have nothing to write about, you still manage to give us something fun to read and a great recipe too!

Heather @ SugarDish(Me)

Tuesday 14th of February 2012

Thanks, Allison! If I'm being totally straight here, I think it technically IS a pineapple upside down cake :) cause when I flipped it upside down there were pineapples on top! But the sour cream base was a really good (easy, too!) platform for pretty much anything you might wanna add. And I would NEVER knock a boxed cake mix! I made a tangerine cake (it's posted here somewhere--- you could look in the recipe index) not long ago and it was super moist and fruity delicious. I took it to a family dinner and it was about gone before I even plated my meal!

Thanks for the compliments :) Most days the writing comes easy for me, now if only I could get my photos to look as gorgeous as yours!

thePatternedPlate

Saturday 11th of February 2012

Notebook, always carry a notebook. You'll be fishing your teabag out of your mug when a brilliant line about a fish dinner will come into your head in some random, bizarre manner!

I get the block all the time, and end up writing up a single post at least four times before I am every remotely satisfied with it. And even after publishing, I go back and read it to feel that it's pathetic anyways! Uggh! The pressure in my own head!

Be that as it may, the cake looks lovely, I really enjoyed reading the post that you couldn't write! I have tried various types of upside down cakes (well, in practice if not in name!) but never with pineapple..........

Heather @ SugarDish(Me)

Saturday 11th of February 2012

Your writing is always beautiful, so I can assure you that you are your own worse critic! It's crazy when things come to me-- often it's the middle of the night and I never want to go in search of paper. I have a notebook, or some semblance there of, and I go through them lickety split!

mommywritervkent

Friday 10th of February 2012

I too have those brain fart moments. I have something all planned that I want to write about, then I get to the computer and like magic...POOF....they've vanished. Carry a voice recorder with you to record your thoughts, that can help :) Great looking food btw :D

Heather @ SugarDish(Me)

Friday 10th of February 2012

Thanks for the tip :) If I think of something, it will usually stay with me... I'm pretty good at scribbling keywords on scraps of paper and then sifting through the disaster that is my desk; it's like controlled chaos. But some days I'm just blank. Totally uninspired. It's REALLY annoying.

samology

Thursday 9th of February 2012

Good job! I really love anything pineapple! Can't live without the fruit!! Like how your upside down pineapple cake turned out! Cheers!

Heather @ SugarDish(Me)

Friday 10th of February 2012

Thanks! I am a pineapple junkie. I usually go with fresh pineapple, but the canned worked just as well here.

creativenoshing

Thursday 9th of February 2012

You cured Writer's Block by writing about writer's block, pretty clever!

Heather @ SugarDish(Me)

Thursday 9th of February 2012

Haha I didn't really think of it that way. I have been in and out of this room since 7 am thinking I should write something and i just resigned myself to the fact that it was NOT GONNA HAPPEN.