Thursday, February 4, 2016

Pineapple Upsidedown Cake

On a Facebook page called Fiesta Time, they're having a baking contest. We were to go to TheSugaryShrink website/blog and pick a cake to bake , then post a picture of the outcome. Most of her cakes I've seen so far are very fancy looking. But, the pineapple Upsidedown cake caught my eye. I've made those before. Since hers didn't come with a recipe, I used mine. Here it is.

From Better Homes and Gardens New Cookbook 11th edition page 137

350* oven

2 tbsp butter
1/3 cup packed brown sugar
1 tbsp water
1 8 oz can pineapple slices
Maraschino cherries
1 1/3 cup all purpose flour
2/3 cup sugar
2 teaspoons baking powder
2/3 cup milk
1/4 cup softened butter
1 egg
1 teaspoon vanilla

I also used 2 tbsp juice from the pineapples. I also generously buttered the sides of the cake pan. Also, there was enough batter to make one small cake in a ramekin. I buttered the sides of it, melted about 1 teaspoon of butter and sprinkled a little brown sugar over it then placed the remaining pineapple ring and a cherry. Topped it with about 2 tbsp batter.  It baked 30 minutes, the larger pan baked 36 minutes.

1.  Melt 2 tbsp butter in a 9x11/2 inch round cake pan. Stir in the brown sugar and water. Evenly spread this. Drain pineapples and arrange over brown sugar. Place cherries in holes and gaps.

2.  In a medium mixing bowl stir together flour sugar and baking powder. Add milk, the 1/4 cup soft butter, egg and vanilla. Beat with electric mixer till combined.  Beat on medium speed 1 minute. Gently spoon batter (its thick) over pineapples; being careful not to disturb them.

3.  Bake at 350 degrees for 30 to 35 minutes or until a wooden toothpick comes out clean. Cool on wire rack 5 minutes. Loosen sides and invert on a plate.  Serve warm. Makes about 8 generous servings. About 290 calories per piece.