Post by marlaoh on Sept 7, 2002 8:22:10 GMT -6
PINEAPPLE UPSIDE DOWN CAKE
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INGREDIENTS:
1/3 cup butter
1 cup brown sugar
9 slices canned pineapple
9 maraschino cherries
1 3/4 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup butter
1 cup white sugar
2 eggs
1 teaspoon vanilla
3/4 cup milk
DIRECTIONS:
Preheat oven to 350 degrees. Melt 1/3 cup of butter in a 9
inch square cake pan in the oven and remove from heat. Stir
in the brown sugar. Arrange pineapple slices on top of the
sugar, and put a cherry inside of each pineapple ring. Set
aside. In a small bowl combine flour, baking powder and salt.
Set aside. In a medium bowl cream remaining butter and sugar.
Add eggs one at a time and continue beating until light. Stir
in vanilla. Alternate additions of dry ingredients and milk
to the creamed mixture, beginning and ending with dry
ingredients. Pour over the pineapple in the cake pan. Bake
for 50 to 60 minutes, until toothpick inserted in the centre
comes out clean. Cool for 10 minutes, then turn upside down
over a serving plate. Leave the pan on top of the cake for 2
to 3 minutes to let all the syrup and fruit drop out. Serve
warm.
* TIP: serve with whipped cream!
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~**~*
INGREDIENTS:
1/3 cup butter
1 cup brown sugar
9 slices canned pineapple
9 maraschino cherries
1 3/4 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup butter
1 cup white sugar
2 eggs
1 teaspoon vanilla
3/4 cup milk
DIRECTIONS:
Preheat oven to 350 degrees. Melt 1/3 cup of butter in a 9
inch square cake pan in the oven and remove from heat. Stir
in the brown sugar. Arrange pineapple slices on top of the
sugar, and put a cherry inside of each pineapple ring. Set
aside. In a small bowl combine flour, baking powder and salt.
Set aside. In a medium bowl cream remaining butter and sugar.
Add eggs one at a time and continue beating until light. Stir
in vanilla. Alternate additions of dry ingredients and milk
to the creamed mixture, beginning and ending with dry
ingredients. Pour over the pineapple in the cake pan. Bake
for 50 to 60 minutes, until toothpick inserted in the centre
comes out clean. Cool for 10 minutes, then turn upside down
over a serving plate. Leave the pan on top of the cake for 2
to 3 minutes to let all the syrup and fruit drop out. Serve
warm.
* TIP: serve with whipped cream!