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Tuesday, December 14

Pineapple upside-down cake

Butter, melted
2 tablespoons
Sugar, brown, packed
1/3 cup
1 tablespoon
Pineapple slices, drained, halved
8 ounces
Cherries, maraschino, halved
Flour, all-purpose
1 1/3 cups
2/3 cup
Baking powder
2 teaspoons
2/3 cup
Butter, softened
¼ cup
Vanilla extract
1 teaspoon
  1. Preheat oven to 350°F, and position a rack in the center.
  2. Coat bottom of 9x1 ½-inch pan with butter.
  3. Stir in brown sugar and 1 tablespoon water.
  4. Arrange pineapple and cherries in the pan.
  5. In a large bowl, combine flour, sugar, and baking powder.
  6. Add milk, butter, egg, and vanilla.
  7. Beat with an electric mixer on low speed until combined; beat on medium for 1 minute.
  8. Spoon batter over pineapple and cherries.
  9. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
  10. Cool on a wire rack for 5 minutes; loosen sides; invert onto a plate.
Notes: Do not bake in a silicon pan! The sugar does not caramelize properly. The mother of my friend Detra was kind enough to offer the following:
‎"All I do is use about a half stick butter, throw in some dark brown sugar and bring it to a boil. Remove; put my pineapple rings down, then my cherries, and pecans. Mix the cake and pour it over. Very easy!"
    Recipe from Better Homes and Gardens New Cookbook.

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