Week One: Recipe Fourteen

Pineapple Upside-Down Cake

Ingredients

• 2 tablespoons butter
• 1/3 cup packed brown sugar
• 1 tablespoon water
• 1 pineapple
• 7 maraschino cherries
• 1 1/3 cups all-purpose flour
• 2/3 cup granulated sugar
• 2 teaspoons baking powder
• 2/3 cup milk
• 1/4 cup butter, softened
• 1 egg
• 1 teaspoon vanilla

Preheat the oven to 350 degrees. Place the 2 tablespoons of butter in a 9 X 1 1/2 inch round cake pan. Place pan in oven until butter melts. Stir in brown sugar and water. Arrange pineapple slices and cherries in the pan. Set aside. In a medium mixing bowl stir together flour, granulated sugar, and baking powder. Add milk, 1/4 cup butter, the egg, and vanilla. Beat with an electric mixer on low speed until combined. Beat on medium speed 1 minute. Spoon batter into prepared pan.

Bake 30-35 minutes or until wooded toothpick inserted in center comes out clean. Cool on a wire rack for 5 minutes. Loosen sides of cake; invert onto plate. Cool 30 minutes; serve warm.

This is a classic and it tastes SO good with fresh pineapple. Next time I make this I want to add chunks of pineapple in the cake batter so the flavor of the pineapple is mixed throughout the cake. Yum!

Bounty Hunter