Pineapple Upside-Down Cake |
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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Got this from one of the first recipe books that got me into baking, and this was the second cake I ever made! A total hit, even for those that hate pineapples. I never seem to have maraschino cherries on hand, the cake's just fine without them though. :) Ingredients:
2 tablespoons butter or 2 tablespoons margarine |
1/3 cup firmly packed brown sugar |
1 tablespoon water |
1 (14 ounce) can pineapple slices, drained |
4 maraschino cherries, cut in half |
1 1/3 cups all-purpose flour |
2/3 cup granulated sugar |
2 teaspoons baking powder |
1 egg |
2/3 cup milk |
1/4 cup butter or 1/4 cup margarine, softened |
1 teaspoon vanilla |
Directions:
1. Preheat oven to 350 F (180 C). Put the 2tbsp butter in a 9 round pan and put pan in the oven while preheating to melt the butter. Remove from oven and stir in the brown sugar and water.
2. Arrange pineapple slices over top and place a halved cherry, cut side down, in the centre of each slice.
3. In a medium bowl, mix together flour, sugar and baking powder.
4. In a large mixer bowl, combine egg, milk, butter and vanilla, beating on low speed until blended. Beat in flour mixture on medium speed for 2 to 3 minutes, until thoroughly combined. Spoon into baking pan over the fruit, spreading evenly.
5. Bake in preheated oven for 30 to 35 minutes or until a toothpick inserted in the centre comes out clean and dry. Let cool in pan on a wire rack for 5 to 10 minutes, loosen around the side with a knife and then invert onto a serving plate. Best when served slightly warm.
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