Pineapple Upside Down Cake
I know that we eat with our eyes. although it didn't turn out the best, it was still very yummy.
This is one of those cakes that is a right of passage. If you can make a good one, fantastic. If not, well, you try again until it's better.
Ingredients
8 Pineapple Slices
8 maraschino cherries
1/2 cup butter
2/3 cup brown sugar
1/4 cup pecan halves
1 cup all purpose flour
2/3 cup sugar
1 1/2 tsp baking powder
1/2 tsp salt
1/4 cup Crisco Shortening
1/2 cup milk
1 egg
Whipping Cream
Stuff you will need
10 inch Cast Iron Skillet
Mixing Bowl
Patience
Directions
Preheat over to 350F.
Drain pineapple,
reserving 2 tablespoons of the syrup.
Melt butter in a 10-inch cast iron
skillet, over very low heat.
Add brown sugar, stirring until sugar is
melted.
Remove from heat.
Arrange drained pineapples on sugar mix
in skillet.
Fill centers of pineapple slices with cherries and spaces
between with pecans.
Set skillet aside.
Into medium bowl, sift
flour, sugar, baking powder and salt.
With electric mixer at medium, beat
for 2 minutes.
Add egg and reserved syrup; beat for an additional 2
minutes.
Pour cake batter carefully over pineapple, spread evenly.
Bake for 40 to 45 minutes.
Let stand for no longer than 5 minutes in the
skillet on a wire rack.
With a small spatula, loosen cake from edge of
the skillet.
Cover with serving plate and invert, shake gently and lift
off the skillet.
Serve the cake warm with whipped cream.
Serves 8.
As always, comments and suggestions are ALWAYS welcome.
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