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Pineapple upside-down cake

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Ingredients/Components

sifted flour we use cake flour
baking powder
salt - 1/4 tsp
butter - 4 Tbsp
sugar - 3/4 c
egg, well beaten - 1 item
milk - 1/2 c
vanilla - 1 tsp
brown sugar, firmly packed - 1/2 c
slices pineapple - 4 item
pecans, slightly broken - 1 c

How to make pineapple upside-down cake:

Sift flour once. Measure, add baking powder and salt and sift together 3 times. Cream butter thoroughly; add sugar gradually and cream together until light and fluffy. Add egg, then flour, alternately with milk, a small amount at a time. Beat after each addition until smooth. Add vanilla.

Melt 4 tablespoons butter in an eight-inch iron skillet. (Can use 8 x 8 x 2-inch cake pan.) Add brown sugar. Stir until melted. On this, arrange pineapple slices and sprinkle nuts over top. Pour batter over contents of pan. Bake in moderate oven (350°) for 50 minutes or until done in center. Loosen cake from sides and bottom. Serve upside-down on dish with the pineapple on top. Garnish with whipped cream, if desired.

Note: This recipe has been handed down for three generations in our family.

Recipe categories: Desserts, Cakes, Pineapple.

Rating:

3.6

Average rating: 3.6, total votes: 9

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