May 12, 2012
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Homemade Pineapple Upside-Down Cake
Here's a recipe for pineapple upside-down cake from scratch. This one also comes from my old USDA Homemaker's Cookbook - it's probably my favorite cookbook in my house because so many of the recipes are super easy and good. The cookbook also suggests using peaches or apricots in place of the pineapple. I haven't tried those yet.
PINEAPPLE UPSIDE-DOWN CAKE
- 5 Tablespoons butter or margarine
- 1/2 cup brown sugar, packed
- 6 drained pineapple rings (or 1 cup drained chunks)
- 6 maraschino cherries, halved (optional)
- 12 pecan or walnut halves
- 1/2 cup granulated sugar
- 1 egg
- 1/4 teaspoon vanilla
- 1 cup flour
- 1¼ teaspoons baking powder
- 1/4 teaspoon salt
- 1/3 cup milk
Melt 2 Tablespoons of butter in a 9-inch round or 8-inch square cake pan over low heat. Sprinkle brown sugar over butter. Arrange fruit and nuts in sugar mixture. In a small mixing bown, mix 3 Tablespoons of softened butter with granulated sugar. Add egg and beat until creamy. Add vanilla. In a medium bowl, mix flour, baking powder, and salt thoroughly. Add to sugar mixture alternately with milk. Spread batter evenly over the fruit. Bake at 350° F (moderate oven) 30 to 40 minutes. Loosen cake from sides of pan and invert on serving plate. Allow to cool 5 minutes before removing the pan.
