Pineapple upside-down cake using freshpineapple.
Recipe: Pineapple Upside-DownCake
For the Topping:
Preheat oven to 350°F (175°C).
For the Topping: In a small bowl or glassmeasure, combine the melted butter and brown sugar, mixing well.Spread mixture evenly in a greased 9 x 2-inch round cake pan.
Pat the fresh pineapple dry with papertowels and arrange it evenly on top of the sugar mixture.
To Prepare Cake: Whisk together the theflour, baking powder, salt, and cinnamon in a bowl.
In another bowl, cream the butter andsugar using an electric mixer until the mixture is light andfluffy, add the eggs and vanilla and beat well. Add the flourmixture alternately with the milk, beginning and ending withthe flour mixture, beating well after each addition. Pour thebatter into the pan evenly over the topping
Bake for 30 to 35 minutes, or until awooden pick inserted in the center comes out clean. Let the cakecool in the pan on a wire rack for 10 to 15 minutes. Run a thinknife around the edge, and invert the cake onto a plate. Servethe cake warm or at room temperature with the whipped cream orthe ice cream, if desired.
1/4 cup butter or margarine, melted
2/3 cup firmly packed light brown sugar
3 cups 1-inch chunks fresh pineapple*For the Cake:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup butter, softened
2/3 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup milk
Whipped cream or vanilla ice cream, as an accompaniment
Makes 6 to 8 servings.
* Or use 1 (20-ounce) can pineapple chunks,well drained and patted dry with paper towels.
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