So Good Pineapple Upside Down Cake
So Good Pineapple Upside Down Cake recipe 74
Ingredients
| 1 ¼ | cups |
cake flour
|
|
| 1 ¼ | teaspoons |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
| ¾ | cup |
sugar
granulated |
|
| 4 | tablespoons |
butter
softened |
|
| 1 | large |
eggs
well beaten |
|
| ½ | cup |
milk
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 4 | tablespoons |
butter
|
|
| ½ | cup |
brown sugar
packed |
* |
| 4 | slices |
pineapple
cut into wedges, slices |
|
| 1 | cup |
pecans
broken meats |
Directions
Sift flour once, measure, add baking powder, salt, and sugar, and sift together three times. Add butter. Combine egg, milk, and vanilla.
Add to flour mixture, stirring until all flour is dampened; then beat vigorously 1 minute.
Melt 4 tablespoons butter in 8x8x2-inch pan or 8-inch skillet over low flame. Add brown sugar and cook and stir until thoroughly mixed. On this arrange pineapple wedges, and sprinkle nuts over top.
Turn batter out on contents of pan. Bake in moderate oven 350℉ (180℃) F 50 minutes, or until done.
Loosen cake from sides of pan with spatula, turn upside down on dish with pineapple on top. Let cool. Garnish with whipped cream, if desired. Other fruits may be substituted for pineapple and nuts in this recipe.
These fruits include sliced apples, sliced peaches, cooked apricots or prunes, or canned or fresh cherries, seeded.
Nutrition Facts
Serving Size 66g (2.3 oz)
