Friday, December 6, 2013

Pineapple Upside Down Cake

Whose fav is this?


About Upside down Cake:

An upside-down cake is a cake that is baked in a single pan, then turned over and served upside-down. Usually chopped fruits—such as applespineapples or cherries—and a butter and sugar topping are placed on the bottom of the pan before the batter is poured in, so that they form a decorative topping once the cake is inverted.
Traditional upside-down preparations include the American pineapple upside-down cake, French Tarte Tatin, and Brazilian Bolo de banana.



Serves 8-10

Ingredients:

2 Tbsp of Unsalted Butter
1/3 Cup of Brown Sugar
1 Tbsp of Water
4 slices of fresh Pineapple, cored or canned pineapple
Maraschino Cherries
1 1/3 Cup of All Purpose Flour
2 tsp of Baking Powder
1/8 tsp of Salt
2/3 Cup of Granulated Sugar
2/3 Cup of Sour Cream
¼ Cup of Unsalted Butter, softened at room temperature
1 Egg
1 tsp of Vanilla Extract

Method:

1) Preheat your oven to 350 degrees. Spray a 9 inch cake pan with non stick cooking spray and set aside.

2) Place the 2 tbsp of butter in the cake pan and place it in the oven until the butter melts.

3) Add the brown sugar and water to the melted butter and mix to mix. Place the pineapple slices over the brown sugar mixture and arrange the maraschino cherries all around. Set side wile you make the batter.

4) In a large bowl cream together the butter and sugar, add the sour cream, egg and vanilla and mix until smooth. Add the flour, baking powder and salt. Mix just until everything is mixed thoroughly and bake for 35 minutes.

5) After 35 minutes take it out and let sit for 5 minutes only. After the five minutes invert onto a plate and let cool for 30 minutes before serving.


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