Pineapple Upside Down Cake
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Ingredients:
- 1 can butter (pineapple slices in syrup (1 lb. 4 oz) 20 oz can ¼ cup )
- 2/3 cup brown sugar (firmly packed )
- 1 cup flour
- cup sugar
- teaspoon baking powder
- teaspoon salt
- cup milk
- cup vegetable ( oil)
- 1 egg (large )
- teaspoon lemon ( rind, grated)
- 1 teaspoon juice (lemon )
- 1 teaspoon vanilla
- 2/3 cup brown sugar (firmly packed )
- 1 cup flour
- cup sugar
- teaspoon baking powder
- teaspoon salt
- cup milk
- cup vegetable ( oil)
- 1 egg (large )
- teaspoon lemon ( rind, grated)
- 1 teaspoon juice (lemon )
- 1 teaspoon vanilla
Drain the pineapple, reserving 2 tablespoons of the juice. Melt the butter in a heavy 10 inch ovenproof skillet. Stir in the brown sugar and reserved pineapple syrup, blending well. Remove from heat. Arrange the pineapple slices in the sugar mixture in a balanced arrangement. Place a maraschino cherry in center of each pineapple slice. Combine the flour, sugars, baking powder and salt in a large bowl. Add the milk and oil and beat with an electric mixer on high for 2 minutes. Add the egg, lemon rind, lemon juice and vanilla and beat for 2 more minutes. Carefully pour the batter over the pineapple in the skillet, spreading evenly. Bake in a preheated 350ºF oven for 25 minutes. Remove from oven and cool for 5 minutes. Place a serving plate upside down on the top of the skillet and invert . NOTE: THIS IS A CLASSIC IN ITS OWN RIGHT. A LITTLE DIFFERENT THEN THE USUAL BUT ONLY CAUSE IT'S BAKED IN A SKILLET
Techniques:
baking
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