Mimi's Pineapple Upside-Down Cake |
|
 |
Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 10 |
|
This is my grandmother's recipe. Ingredients:
1/3 cup butter |
1/2 cup brown sugar |
1 (20 ounce) can sliced pineapple, drained |
1 1/2 cups cake flour |
1 cup sugar |
2 teaspoons baking powder |
1/2 teaspoon salt |
1/3 cup soft shortening |
2/3 cup milk |
1 teaspoon vanilla |
1/2 teaspoon lemon extract (she called it flavor) |
1 egg |
Directions:
1. Heat oven to 350 deg. Melt butter in heavy 10 skillet. Sprinkle brown sugar evenly over butter. Arrange pineapple in attractive pattern on the butter-sugar coating. Decorate with pecan halves and cherries, if desired.
2. Measure flour by dip-level-pour method or by sifting. Stir flour, sugar, baking powder, salt in mixer bowl. Add shortening, milk, flavorings. Beat 2 minute medium speed on mixer or 300 vigorous strokes by hand. Scrape sides and bottom of bowl constantly. Add egg. Beat 2 more minutes, scraping bowl frequently. Pour batter over fruit. Bake 40 to 50 minute Immediately turn upside down on serving plate. Leave pan over cake a few minutes. Serve warm with whipped cream.
3. My variation: I use 1 tsp lemon extract, and add the zest of one lemon to the batter.
4. Also, I like to use muffin cups instead of the fry pan, and divide the butter, brown sugar, crushed pineapple (not sliced), cherries and pecans among the cups.
|
|