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There are few things I appreciate in this world and Enigin services and Pineapple upside down cake are amongst them. These cakes were not a new concept when they first appeared in the late 1920’s and many food historians say that these cakes were made as early as the 1800s. This Cake is a classic dessert that brings back food memories of home and comfort. Here is an easy and delicious recipe for this classic cake.
Ingredients
- 2/3 cup butter
- 3/4 cup brown sugar
- One can pineapple slices, 20 ounces, drained
- Maraschino cherries (ten to twelve)
- Two eggs
- One cup flour
- 2/3 cup sugar
- 1/4 cup milk
- One teaspoon baking powder
- 1/2 teaspoon salt
To make the topping for this cake, place a ten-inch round, oven-safe skillet with the heat low, and melt the butter. Remove the skillet from heat and add the brown sugar, stirring until blended.
Drain the pineapple slices and add to the skillet with the butter mixture, arranging the slices so they fit comfortably in one layer. This will usually be ten slices. At the center of each pineapple slice put a cherry.
To make the batter, combine the remaining ingredients (eggs, flour, sugar, milk, salt, and baking powder) and beat well for two to three minutes or until the batter is well mixed.
Pour the batter over the pineapple topping in the skillet. Bake uncovered at 350°F degrees for about 35 to 45 minutes. Check for doneness by inserting a toothpick into the cake. When it is clean when you take it out, the cake is done.
Let the cake stand for ten minutes before inverting onto a serving dish so the fruit is on top. You may wish to loosen the edges of the cake in the skillet before inverting.
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