Tuesday, March 20, 2012

Pineapple Upside Down Cake

Upside down Pineapple cake

½ cup unsalted butter ( 1 stick)
¾ cup brown sugar

1 20 oz. can pineapple rings. ( drained)
Maraschino cherries
In a sauce pan, over medium heat mix the sugar and the butter cook stirring well until it starts to brown about 2-3 minutes. Turn off the heat.
Pour this mixture into a baking pan, then add the Pineapple rings and enough cherries to place in the center of each ring.

Preheat oven to 375 Fahrenheit
For the batter:
½ cup ( 1 stick) of melted unsalted butter
1 ½ cup of flour
1 Tbsp. baking Powder
A pinch of salt
1 cup of sugar
3 eggs
½ cup of milk
In a bowl combine all the dry ingredients add the eggs and mix well , stirring with a wooden spoon, add the melted butter and the milk and keep stirring until it is all incorporated.

The batter will be stiff pour it over the pineapple and spread it well. Then bake in oven for 45 minutes.
Let the cake rest for at let 10-15 minutes, loosen the side of the cake with a butter knife and then invert on a serving dish.

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