Pineapple Upside Down Cake
could not wait to try this new silicone pan I
was given for photographing a conference by Demarle. Don't judge the photo by
that statement.
prep time:10
cook time:50
total time:60
Ingredients
- 1/4 cup butter
- 2/3 cup packed brown sugar
- 9slices pineapple in juice (from 20-oz can), drained
- 9 maraschino cherries
- 1 1/3 cups ap flour
- 1 cup sugar
- 1/3 cup shortening
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup milk
- 1 egg
Instructions
- Preheat the oven to 350. (I had this silicone pan, but use something that will hold the volume of a 9 inch square pan.
- Melt the butter in the microwave, then pour into the bottom of your pan. Sprinkle the brown sugar over the butter, then arrange the pineapples in a pattern of your hearts desire.
- Beat the remaining ingredients in a mixing bowl, on low for about a minute. Once mixed thoroughly raise the mixer speed to to high, and beat for 3 minutes. Pour your cake batter over the pineapples and sort of slam the container to release any air bubbles.
- Bake for 50-55 minutes. Being super careful, flip the cake onto your serving dish immediately before allowing it to cool.
All photographs copyright Janet S. Grey.
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