Ingredients: |
Ingredients: 1 1/4 c. all-purpose flour
1 1/2 t. baking powder
1/4 t. salt
1/4 # (1 stick) unsalted butter, at room temperature if using a
hand mixer
1/2 c. sugar
2 eggs, at room temperature
1 t. pure vanilla extract
3/4 v. milk
TOPPING:
3 T. unsalted butter
3/4 c. firmly packed light brown sugar
5 to 6 slices FRESH pineapple, cored, or 1 c. pineapple
chunks
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Directions: |
Directions:Preheat oven to 350º
Spray 9 1/2 or 10" cake pan with cooking spray
Sift together flour, baking powder and salt three times and set
aside.
Melt the 3 T butter in the pan and spread evenly over the
bottom. Sprinkle in the brown sugar and press down in an
even layer. Arrange the pineapple in an even layer on top of
the sugar, breaking up the pieces if necessary.
Make the topping. In the bowl of a stand mixer fitted with the
paddle attachment, or with a hand mixer, beat the butter on
high speed until light and fluffy, about 1 minute. Scrape down
the sides of the bowl and continue to beat at high speed while
you gradually add the sugar. Add the eggs, one at a time,
scraping down the sides of the bowl after each addition. Beat
in the vanilla. At low speed, slowly add the sifted dry
ingredients alternately with the milk. Beat until smooth.
Spread the batter on the pineapple. Bake for 35 o 40 minutes,
or until a tester comes out clean. Remove from the oven and
allow to cool on a rack for 5 to 10 minutes.
Using oven mitts, reverse the pan onto a large serving plate
and allow the cake to cool before serving - it can be served
warm but not hot). |
This recipe for Pineapple Upside-Down Cake is from