pineapple upside-down cake
categories:  Cake | Desserts   

Prepared: 2004-12-21

Ingredients:

• 2 tablespoons butter
• 1/3 cup packed brown sugar
• 1 8-ounce can pineapple slices, drained and halved
• 5 maraschino cherries, halved
• 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

Preparation:

• melt the 2 tablespoons butter in a 9x1½-inch round cake pan
• stir in brown sugar and 1 tablespoon water
• arrange pineapple and cherries in the pan
• set pan aside
• in a medium mixing bowl stir together flour, granulated sugar, and baking powder
• add milk the 1/4 cup butter, egg, and vanilla
• beat with an electric mixer on low speed until combined
• beat on medium speed for 1 minute
• spoon batter over fruit in the prepared pan
• bake in a 350° oven for 30 to 35 minutes or until a wooden toothpick inserted near centre comes out clean
• cool on wire rack for 5 minutes
• loosen cake from pan; invert onto a plate
• serve warm

makes 8 servings @ 292 calories per serving