Wednesday, March 19, 2008
Pineapple Upside Down Cake
This is a family favorite, I also make Bananna Upside Down Cake which my husband loves. I play with the recipe and at times will add a bit of Dark Rum!
I do this is a round cake pan which I heat up on the stove and add the following:
*1/2 stick (1/4 cup) unsalted butter, and 2/3 cup firmly packed light brown sugar, stir and let this mixture melt together
Arrange the pineapple rings on top, and insert the cherries into the holes
For the cake part of the recipe, you will need the following
1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 stick (1/2 cup) unsalted butter, softened
2/3 cup granulated sugar
2 large eggs
1 teaspoon vanilla
3/4 cup milk, I use Buttermilk
A shot of Dark Rum if you wish, I buy a mini and use the whole thing
Preheat the oven to 350°F. Into a bowl sift together the flour, the baking powder, the salt, and the cinnamon. In another bowl with an electric mixer cream the butter with the sugar until the mixture is light and fluffy, add the eggs, 1 at a time, beating after each egg, and beat in the vanilla.
Add the flour mixture alternately in batches with the milk, beating well after each addition. Pour the batter carefully into the pan, spreading it evenly, or you can scoop it on with a spoon and then even it out.
Bake the cake in the middle of the oven for 45 to 55 minutes, or until a tester comes out clean. Let the cake cool in the pan on a rack for 15 minutes, run a thin knife around the edge, and invert the cake onto a plate.
I serve with ice cream or real whipping cream
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