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Thursday, December 24, 2009

Pineapple Upside Down Cake Recipe




 


Ingredients

Topping:
1 cup of firmly packed dark brown sugar
1/2 cup unsalted butter
1 can (20 oz) of pineapple slices

1 Start by making the caramel topping. Take brown sugar and butter and combine and melt in a saucepan on medium heat until sugar dissolves and the mixture is bubbly, this should take several minutes. Pour mixture into a 10 inch diameter stick-free cake pan with 2 inch high sides. Arrange pineapple slices in a single layer on top of the caramel mixture.

Cake:

Ingredients

  • 1 1/2  cups  butter, softened
  • 3  cups  sugar
  • 6  large eggs
  • 3  cups  all-purpose flour
  • 1/2  teaspoon  salt
  • 1/4  teaspoon  baking soda
  • 1  (8-oz.) container sour cream
  • 1  teaspoon  Vanilla extract

Preparation

1. Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until the yolk disappears.
2. Sift together flour, salt, and baking soda. Add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat batter at low speed just until blended after each addition. Stir in Vanilla. Pour into prepared pan.
Bake cake until tester inserted into the center comes out clean, about 1 hour to 1 hour 15 minutes. Cool cake in pan on a rack for 10 minutes. Turn cake out onto a platter. Serve warm or at room temperature.

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