Pineapple Upside-Down Nutty Spice Cake (Sunny Anderson) |
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Prep Time: 40 Minutes Cook Time: 30 Minutes |
Ready In: 70 Minutes Servings: 8 |
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Ingredients:
14 tablespoons butter, melted |
1 1/2 cups dark brown sugar |
1/2 cup pineapple juice |
12 ounces pineapple rings |
5 to 10 maraschino cherries |
1 1/4 cup all-purpose flour |
2 teaspoons baking powder |
1/4 teaspoon salt |
1/4 teaspoon ground cloves |
1/2 teaspoon ground cinnamon |
1/2 cup sugar |
1 egg |
1/2 cup milk |
1 teaspoon vanilla extract |
1/4 cup walnuts, chopped |
special equipment: 8-inch cast iron skillet |
Directions:
1. Heat oven to 400 degrees F.
2. In a cast iron skillet on medium heat add 6 tablespoons butter, the brown sugar and pineapple juice. Simmer for a few minutes until sugar dissolves then remove from heat. Arrange pineapple slices and cherries in sugar glaze filling in spaces with cherries.
3. In a large bowl sift flour, baking powder, salt, cloves, cinnamon and sugar. In a smaller bowl whisk egg, milk, vanilla and remaining butter. Pour wet ingredients over dry and blend until just combined, fold in walnuts. Pour cake batter into the cast iron skillet. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Let rest for 5 minutes before turning out onto a platter.
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