Pineapple Upside-Down Cake
Pineapple Upside-Down Cake
1/3 cup packed brown sugar
1 15 ounce can pineapple chunks
maraschino cherries (to taste)
200g sugar
1/2 cup butter
2 eggs
10 ounces all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1 ounce buttermilk powder or milk powder
1 cup pineapple juice + water
Heat oven to 350 F. Grease a 9 inch square pan. Sprinkle brown sugar over bottom of pan. Arrange pineapple and cherries over sugar.
In a bowl, combine dry ingredients. In another bowl (probably in a mixer or food processor), combine sugar and butter. Add eggs one at a time. Dump in flour and pineapple juice and mix.
Pour over pineapple and cherries. Bake for 55 minutes or until toothpick inserted in the center comes out clean. Immediately place heatproof serving plate over pan and flip. Leave pan over cake so that brown sugar and drizzle down. Remove pan.
Serve warm.
1 15 ounce can pineapple chunks
maraschino cherries (to taste)
200g sugar
1/2 cup butter
2 eggs
10 ounces all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1 ounce buttermilk powder or milk powder
1 cup pineapple juice + water
Heat oven to 350 F. Grease a 9 inch square pan. Sprinkle brown sugar over bottom of pan. Arrange pineapple and cherries over sugar.
In a bowl, combine dry ingredients. In another bowl (probably in a mixer or food processor), combine sugar and butter. Add eggs one at a time. Dump in flour and pineapple juice and mix.
Pour over pineapple and cherries. Bake for 55 minutes or until toothpick inserted in the center comes out clean. Immediately place heatproof serving plate over pan and flip. Leave pan over cake so that brown sugar and drizzle down. Remove pan.
Serve warm.