THE PINEAPPLE UPSIDE-DOWN CAKE
What you will need:
- half piece (1/4 cup) un.salted butter (melted)
- 2/3 c light brown sugar (well rolled)
- three cups fresh
- pineapple, cut into 1-inch pieces (about 1 pineapple)
- 1 half cup all-purpose flour
- 1 half teaspoon
- baking powder (double effect)
- half teaspoon of salt
- half teaspoon cinnamon
- one stick (twelve cups) unsalted butter (soft)
- 2/3 c sugar (granulated)
- two eggs
- one t pure vanilla extract
- 3/4 milk
+ Garnish: whipped cream or vanilla ice cream
In bowl, blend butter and brown sugar to well blended also spoon mixture evenly to a well-greased 9” x 2” pie pan.
Dryied pineapple among several layer paper towels also arrange them equally over sugar mix.
Heat oven to three hundred fifty degrees F.
Combine flour, baking powder, salt & cinnamon in bowl.
Putting butter also sugar in other bowl and beat with an electric blender until mixture is light & fluffy.
Adding eggs, one at a time, beating well after every add and whisking in vanilla.
Add the flour mixture alternately in batches with the milk, beginning and ending with the flour mixture, beating well after each addition.
Pour the batter into the pan, spread evenly, and bake the cake in the center of the oven for forty five to fifty five minutes, or until a tester comes out clean.
Let the cake cool in the pan on a wire rack for fifteen minutes, then run a thin knife around the edge and invert the cake onto a plate.
Serving cake warm or at room temperature with whipped cream or vanilla ice cream.