Tuesday, October 25, 2011

Pineapple Upside-Down Cake...

This is a Pineapple Upsidedown cake...   

...with pineapple slices, maraschino cherries and a topping made with brown sugar. 

The lovely, glistening slices of sweet and sticky caramelized pineapple sitting happily on top of a fluffy white butter cake...

Sharing the Recipe:

2 1/2 cups - All Purpose Flour
1/2 cup - Caster Sugar
1/2 cup - Brown Sugar
175 gm - Melted butter
1 cup - Buttermilk
2 large - Eggs
1 teaspoon - Baking Powder
1/2 teaspoon - Bicarbonate Soda
1 teaspoon - Nutmeg (grounded)
1 tblspoon - Vanila Extract
Pinch of Salt
Slices of Pineapple (drained)
Marachino Cherries

In a 8-inch round cake pan, melt butter; sprinkle with brown sugar.
Arrange pineapple and cherries on sugar, making a design.
Make cake batter.
Lightly beat eggs, vanila, buttermilk, then add melted butter, beat well.
Add  dry ingredients (flour, sugar, nutmeg, salt, baking powder and bicarbonate soda) alternately with egg mixture; beat until smooth, ending with dry ingredients.
Pour over pineapple design.
Bake at 375° for about 35 minutes.
Let cake cool for about 5 minutes before turning out onto a serving plate.
Serve warm with whipped cream, if desired.



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