Monday, August 10, 2009
Pineapple Upside Down Cake
I had this huge craving for pineapple upside down cake last week and while I was on Cheryl's site (Cooking Dunkin Style)there was a link within to her pineapple upside down cake. I adapted it a little, but stayed pretty true to her recipe.
While I was making this I was reminded of cooking over the campfire for Girl Guides. Did anyone else make pineapple upside down cake in a can back then? This one is much more sophisticated I'm sure :o)
1st - heat up the stove to 350 - melt margarine or butter in your cake pan (round is best) (a few spoonfuls) add brown sugar and smooth together over the bottom of the pan (another few spoonfuls). Take out of the oven and set aside until later.
In a mixing bowl mix together the following:
1/2 cup unsalted butter, softened - I used margarine
2/3 cup brown sugar
2 large eggs
1 teaspoon vanilla
3/4 cup milk
Mix all the wet ingredients together first and then add the dry
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1st - add pinapple rings to the bottom of the cake pan. Set a marichino cherry inside each if you wish.
2nd - pour the cake batter over top and spread out evenly.
3rd- 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 used a spring-form cake pan when making this. I recommend setting it on top of a
baking sheet as some of the margarine leaked out a bit when melting. If you do use one of these, just let the cake cool for 15 minutes and then turn over onto a plate, release the triggers to let the cake out.