Pineapple Upside Down Cake
A lovely pineapple upside-down cake recipe that’s extremely simple to make. Enjoy.
Ingredients;
1/2 cup brown sugar
1/4 cup unsalted butter, melted
1 can 396ml.(14oz) sliced pineapple in juice,drained
7 Maraschino cherries
1/2 cup unsalted butter,softened
1-1/2 cups sugar
2 eggs
1/2 teaspoon vanilla
1-1/4 cups milk
2 cups flour
3/4 teaspoon salt
2 teaspoons baking powder
Preparation:
1.Heat oven to 350 degrees F.Lightly grease and flour the pan.
2.Sprinkle brown sugar over the bottom of the pan.Drizzle 1/4 melted butter,over brown sugar.
3.Place pineapple slices on the bottom of pan ,then
place one maraschino cherry in center of each pineapple slice.
4.In cake mixer bowl add softened butter beat over medium speed for few minutes,add sugar,mix add eggs,vanilla and continue beating for 2 minutes.
5.In a bowl sift flour,baking powder and salt.Keep aside.
6.Over low speed gradually add flour and milk until all blended,scraping bowl often,then beat on high speed for 3 minutes.
7.Pour batter over pineapple and fill the pan to 3/4 full(there may be leftover batter,which can be used for 2 small cupcakes,If you use bigger pan no problem; my pan is nonstick Nordic ware 8 cups 1.92L.it’s slightly small for this batter.)
8.Bake 60 minutes,until toothpick inserted in center comes out clean.
9.Immediately turn pan upside down onto serving plate.
Serve room temperature or cold.
