Pineapple Upside-Down Cake
Serves: 3
Citlalli Gibson
1 January 1970
Based on User reviews:
50
Spice
52
Sweetness
53
Sourness
41
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 cups
All-Purpose Flour2 tsps
Baking Powder1 tsp
Baking Soda1 tsp
Salt1 tsp
Ground Ginger1 tsp
Ground Cloves1 cup
Sugar2 large
Egg1 cup
Heavy CreamDirections:
1
Preheat oven to 350 degrees
2
Grease sides of a 9 9 by 9 by 3-inch round baking pan with nonstick cooking spray or butter
3
For topping: Beat the melted butter and brown sugar together in a small bowl
4
Spread mix over the bottom of prepared baking pan
5
Arrange 6 pineapple slices around the edge of the pan and 1 in the middle
6
Place a cherry in the middle of each ring, and the rest between slices at the edges
7
For the Cake: Stir together flour, baking powder, baking soda, salt, ginger and cloves in a large bowl
8
In another large bowl, beat together the butter and the sugar until light and fluffy
9
Beat in the eggs 1 at a time
10
Using a spatula, alternately fold in the flour mixture and the heavy cream and pineapple juice until blended
11
Spread batter over the pineapple slices and bake for 1 hour or until a toothpick inserted in center comes out clean
12
Cool in pan for 5 minutes
13
Then run a metal spatula around the edge to loosen cake, invert a serving plate over the cake pan, and turn cake and plate over together
14
Remove cake pan, and serve the cake warm, with whipped cream