Saturday, May 16, 2009

Pineapple Upside Down Cake

In the aftermath of our Mozambique table at the World Expo last week, we found ourselves with a whole lot of fresh pineapple in the fridge. And so....pineapple upside down cake!!! We actually did cupcakes rather than a big cake so that we could share with the neighbours more easily. Of course, nothing makes William happier than being trusted with making deliveries up and down the street on his own. I am so grateful that we live in a neighbourhood where I feel comfortable sending him out on his own (having a kitchen window that allows me to watch him most of the way helps, too...) Anyway, in case you ever find yourself with a fridge full of pineapple, here is the recipe - Yum!

Pineapple Upside Down Cake (Better Homes and Gardens New Cook Book)
2 tbsp butter
1/3 cup brown sugar
fresh or canned pineapple slices
maraschino cherries
1 1/3 cup flour
2/3 cup sugar
2 tsp baking powder
2/3 cup milk
1/4 cup butter
1 egg
1 tsp vanilla
1 tsp cinnamon (optional)

Melt 2 tbsp butter in a 9 inch round cake pan. Stir in brown sugar and 1 tbsp water. Arrange pineapple and cherries in the pan. In a bowl, combine flour, sugar, and baking powder and cinnamon. Add milk, butter, egg, and vanilla. Beat with electric mixers on low speed until combined. Beat on medium speed for 1 minute. Carefully pour into the pan on top of the pineapple, and bake at 350 for 25 - 30 minutes. Remove from the oven and cool for 5 minutes, before loosening the sides and turning upside down out of the pan onto a serving plate. Serve warm.

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