Pineapple Up Side Down Cake Recipe

From Dorothy McNett's Recipe Book.

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Pineapple Up Side Down Cake

substitute fresh peach slices

1/4 cup real butter
1/2 cup brown sugar
pineapple rings, drained, reserving the juice
walnut halves

1 3/4 cup unbleached organic flour
1 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon fine sea salt
1/3 cup soft unsalted butter
2/3 cup milk
1 egg
1/3 cup pineapple juice

In a glass or ceramic 8 or 9 inch round or square cake pan, combine the butter and brown sugar. Microwave on high for 1 minute. Spread around in the pan, and then arrange the pineapple slices over the butter mixture and decorate with the walnut halves. Set aside. In a batter bowl, whisk together the dry ingredients. Beat the soft butter and milk into the dry ingredients for about 2 minutes with an electric mixer or whisk very well with a whisk by hand. Add the egg and then pineapple juice and blend well. Pour the batter over the pineapple and microwave on 70% power for about 8-10 minutes, or until the batter is done and no longer "wet". Allow to stand in the dish for about 10 minutes, then invert onto a platter.

Recipe created 1995-04-25.

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