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
St Mark's National Wildlife Refuge was last weekend's outing. We like walking around and looking at the birds and alligators. We hav...
For Christmas Gregg and Barb subscribed me to Cook's Illustrated , a detailed foodie magazine with recipes, but also includes product re...
Thank you to Roda of Roda's Recipes for becoming a follower of my blog! Ham. Fresh ham.............. It was ashame to waste so much ...