Pineapple Upside Down Cake
When I wrote about kitchen mishaps and bad planning...this cake was part of it. This was an evening when I had dinner all planned, a quick reheat of leftovers....so I thought, I will whip up a pineapple upside down cake in a jiffy and post to I Heart Cooking Club.
I used a spring pan form and it worked out quite well. The bad planning part came in when I bought a small can of pineapple rings...only to find later it contained a scant 4 rings. Seriously....so off I went to the Dollar Store to buy another can.
Doug is not a fan of the cherries that go on the topping so, throwing caution to the wind as to the aesthetically pleasing end result, I left them off.
I WAS tempted to use these whiskey spiked tipsy cherries my son brought home. Maybe I should have....oh well..the end result tasted great, despite the absence of cherries.
Grease the pan and heat the oven 400 F.
Put 2/3 cups flour, a melted stick of butter, a 1/2 cup sugar, 2 eggs, 1 tsp. baking power and a 1/4 tsp. baking soda in a food processor.
While the motor is running pour 3 tablespoons pineapple juice to thin the batter...just a bit.
Pour the batter over the pineapple rings....
Bake for 30 minutes, let cool about 10 minutes and then gently remove with a spatula.
Tristan, semi-professional taste-tester of desserts
Head over to I Heart Cooking Club and see what else was prepared for Potluck.
From Nigella Express, Retro Rapido section, page 82