Tuesday, May 1, 2012

Pineapple Upside Down Cake

You will need:

Preheat oven to 350°F.

1/2 medium pineapple, peeled, quartered lengthwise, and cored 
or canned pineapple
3/4 stick butter
3/4 c packed brown sugar

1 1/2 c flour
2 tsp baking powder
1/4 tsp salt
3/4 stick butter, softened
1 c sugar
2 eggs
1 tsp vanilla
1tsp rum extract
1/2 c pineapple juice or water


Cut pineapple into pieces that fit into your pan. 
I made individual cake so I cut mine smaller.  

Melt butter in pot. Add brown sugar and simmer over moderate heat, stirring, four minutes. Remove from heat. 

Spoon into cake pan. Place pineapple rings or pieces ontop of brown sugar glaze.

Sift together flour, baking powder, and salt. 

Beat butter in a large bowl with an electric mixer until light and fluffy, then gradually beat in granulated sugar. 

Add eggs, one at a time, beating well after each addition. Beat in vanilla and rum. Add half of flour mixture and beat on low speed just until blended. 

Beat in pineapple juice, then add remaining flour mixture. 

Spoon batter over pineapple topping and spread evenly. Bake about 45 minutes, until knife comes out clean. 

Let cake stand in pan for five minutes. Invert a plate over cake pan and invert cake onto plate (keeping plate and pan firmly pressed together). 

Replace any pineapple stuck to bottom of skillet. 

Serve cake just warm or at room temperature.

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