Pineapple Rosemary Upside-Down Cake
Yield
12 servingsPrep
15 minCook
25 minReady
50 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Topping | |||
| 3 | tablespoons |
butter
|
|
| ¼ | cup |
sugar
brown |
|
| 16 | ounces |
pineapple
crushed |
|
| Cake | |||
| ¼ | cup |
butter
|
|
| ¾ | cup |
sugar
|
|
| 1 | tablespoon |
rosemary leaves
packed |
|
| ¼ | cup |
sour cream
|
|
| ½ | teaspoon |
vanilla extract
|
|
| 1 | each |
eggs
beaten |
|
| 2 | teaspoons |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
| 1 ¼ | cups |
all-purpose flour
|
|
| ½ | cup |
walnuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Topping | |||
| 45 | ml |
butter
|
|
| 59 | ml |
sugar
brown |
|
| 462.4 | ml/g |
pineapple
crushed |
|
| Cake | |||
| 59 | ml |
butter
|
|
| 177 | ml |
sugar
|
|
| 15 | ml |
rosemary leaves
packed |
|
| 59 | ml |
sour cream
|
|
| 2.5 | ml |
vanilla extract
|
|
| 1 | each |
eggs
beaten |
|
| 1E+1 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
| 296 | ml |
all-purpose flour
|
|
| 118 | ml |
walnuts
chopped |
|
Directions
Topping: Preheat oven to 350℉ (180℃).
Melt butter in an 8 x 8 inch pan in the oven.
Mix in brown sugar and spread evenly over pan bottom.
Drain juice from pineapple into a measuring cup and reserve.
Spread drained pineapple evenly over the butter mixture.
Cake: Cream butter, add sugar and mix thoroughly.
Stir in rosemary.
In a separate bowl, combine ¼ cup of the reserved pineapple juice with sour cream, vanilla extract, and beaten egg.
In another bowl, combine dry ingredients.
Add dry ingredients to butter and sugar mixture alternately with liquid mixture, mixing well after each addition.
Quickly fold in chopped nuts.
Spread batter evenly over topping in pan.
Bake about 25 minutes until cake tests done.
Cool on wire rack 10 to 15 minutes before turning out onto plate.
Top with whipped cream to serve, if desired.
