Pineapple Upside-Down Cake, and Variations

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Pineapple Upside-Down Cake, and Variations Ingredients

TOPPING	1 1/2 ts Baking powder
4 tb Butter; unsalted	1/4 ts Cinnamon
1/4 c Light brown sugar; packed	1/4 ts Salt
1 cn Pineapple slices; well	8 tb Butter; unsalted
1/2 Jar maraschino cherries	1 c Sugar
15 Single pecan halves	2 lg Eggs; room temp.
BATTER	1 1/2 ts Vanilla
1 1/3 c Flour	1/2 c Milk

Instructions for Pineapple Upside-Down Cake, and Variations

Topping: In 9 inch round cake pan, melt the butter over low heat. Using a wooden spon, stir in the brown sugar and cook, stirring, for 3-4 minutes or until the mixture is mooth and bubbling. Remove pan from heat. Lay pineapple slices on top of mixture (a can should contan 4 slices); place a cherry in the center of each slice and in the center of the pan. Line the pecan halves (upside down) like spokes on a wheel between the slices of pineapple. Put one cherry on each side of the top of the "spokes." Set aside. Batter: In a small bowl, stir together flour, baking powder, cinnamon and salt. In a large blwo, using a hald held electric mixer set a medium speed, beat the butter for 30 seconds, or until creamy. Beat in the sugar and continue to beat for 2-3 minutes, or until the mixture is light in texture and color., Beat in the eggs one at a time, beating well after each addition. Beat in the vanilla. Onlow speed, beat in half the flour mixture until just combined. Scrape down the side of the bowl. Beat in the milk, then beat in the remaining flour mixture until just combined. Spoon the batter over the pineapple in the cake pan. Using a rubber spatula, spread the batter evenly over the pineapple, covering it completely and making sure the batter touches the side of the pan all around. Bake for 45-50 minutes, or until a cake tester inserted into the cent of the cake comes out clean. Cook the cake in the pan set on a wire rack for 3 minutes. Invert a serving plate over the cake and invert the cake and pan onto the plate. Lift off the cake pan. Serve warm or at room temperature with whipped cream or ice cream. VARIATIONS: Ginger-Peach: use 2 cups well drained, canned sliced peaches and 1 1/2 tablespoons minced crystallized ginger instead of pineapple, cherries and pecans. In batter, replace the cinnamon with 1/4 teaspoon ground ginger. Blueberry-Lemon: Topping- use 2/3 cup brown sugar, 2 cups fresh blueberries and 1 1/2 teaspoons grated lemon zest in place of pineapple, cherries and pecans. Arrange blueberries evenly over brown sugar mixture. Scatter lemon zest over the blueberries. In the batter, replace the cinnamon with 1 1/2 teaspoons grated lemon zest. Cherry-Chocolate Chip: Topping-use 1/2 cup brown sugar and 2 cvups canned dark sweet cherries in heavy syrup, well drained. Arrange cherries evenly over brown sugar mixture. In the batter, replace the cinnamon with 3/4 cup mini semisweet chocolate chips, adding them as the last step. Raspberry-White Chocolate: Topping-use 2 cups fresh or unthawed, unsweetened frozen raspberries. Arrange them evenly over brown sugar mixture. In the batter, replace cinnamon with 2 oz. white chocolate, coarsely chopped or 1/2 cup white chocolate chips, adding the chocolate last. Spiced Apricot-Pecan: Topping-use 2/3 cup brown sugar, 1 17 oz. can apricot halves in heavy syrup, well drained and halved, and 12-15 pecan halves. Reserve 2 or 3 appricotds and cut into wedges. Arrange the apricots, round side down, in a ring about 1/4 inch from the edge of the pan. Arrange reserved apricot wedges in the center of the pan. Place pecan halves between every other apricot around the outside edge and around the apricots in the canter. In the batter, use 1/4 teaspoon ground ginger, 3/4 teacpoon cinnamon and 1/8 teaspoon ground nutmeg. Rhondas Notes: This is the recipe that is actually featured in the magazine. I havent tried this one yet. Contributor: Choclatier, June, 1997 Posted to TNT - Prodigys Recipe Exchange Newsletter by "Rhonda J. Coleman" on Aug 27, 1997

Main Ingredient: CakeCuisine: Uncategorized