Directions: |
Directions:1. Preheat oven to 400ºF. Spray a 9-inch round cake pan with unflavored cooking spray. Melt 1 stick of the butter and set aside.
2. In a small saucepan, melt the remaining 4 tablespoons of butter with the brown sugar over medium heat, about 3 minutes. Spread the butter-and-sugar mixture in the bottom if the prepared cake pan. Distribute the pineapple slices evenly over the mixture and set the pan aside.
3. In a large bowl, combine the flour, baking powder, sugar and salt. In a medium bowl, beat together the egg, milk and the reserved melted butter. Stir the liquid ingredients into the dry ingredients until well combined; the batter will be thick. Using a rubber spatula, scoop the batter into the cake pan, spreading it until it reaches the sides of the pan.
4. Bake the cake until the top is golden brown and a toothpick inserted into the center comes out clean, about 30 to 35 minutes.
5. Let the cake cool for 15 minutes. Place a serving plate over the cake pan and invert. Slowly lift off the pan and serve. |
Personal
Notes: |
Personal
Notes: This is a recipe shared from a woman from Caracas, Venezuela. It has been Emma's favorite cake since she was a little girl. My favorite memory of this cake is from Lauren and Emma's 8th birthday party sleepover. Emma has requested the pineapple upside down cake for her birthday cake. Lauren requested cupcakes. Of course, all the girl's friends wanted cupcakes and Emma's feelings were hurt. In fact, she was so upset she crawled under the kitchen table to eat her cake. So, I simply grabbed my cake and joined her under the table!
|
This recipe for Pineapple Upside Down Cake is from