Rosemary Pineapple Upside-Down Cake |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
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When it's time to get back to baking, you'll want to try this delicious scratch pineapple upside-down cake with a twist...a bit of fresh rosemary is sprinkled over the pineapple to create an unexpected, but superb flavor combination. Paula Marchesi, Lenhartsville, Pennsylvania, says this cake has been such a hit at church dinners that she now brings two or three. Ingredients:
1 tablespoon plus 1/4 cup butter, softened, divided |
1/3 cup packed brown sugar |
1 teaspoon minced fresh rosemary |
6 canned unsweetened pineapple slices, drained |
2/3 cup sugar |
1 egg |
1 teaspoon vanilla extract |
1-1/4 cups king arthur unbleached all-purpose flour |
1-1/4 teaspoons baking powder |
1/8 teaspoon salt |
1/2 cup fat-free milk |
fresh rosemary sprigs, optional |
Directions:
1. Melt 1 tablespoon butter; pour into 9-in. round baking pan. Sprinkle with brown sugar and rosemary. Top with pineapple slices; set aside.
2. In a small bowl, cream sugar and remaining butter. Beat in egg and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Spoon over pineapple.
3. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 5 minutes. Run a knife around edge of pan; invert cake onto a serving plate. Cool completely. Garnish with rosemary sprigs if desired. Yield: 8 servings.
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