Pineapple Upside-Down Cake VII
Pineapple upside-down cake became popular in the United States during the early 20th century and is often associated with Southern cuisine.
This is vegetarian recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Pineapple Upside-Down Cake VII
Ingredients
Instructions
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Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch round cake pan.
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Melt butter in a saucepan over medium heat. Stir in brown sugar until dissolved. Pour mixture into the prepared cake pan.
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Arrange pineapple slices on top of the brown sugar mixture. Place a maraschino cherry in the center of each pineapple slice.
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In a large bowl, whisk together flour, baking powder, and salt. In a separate bowl, cream together white sugar and egg until light and fluffy. Mix in vanilla extract. Add flour mixture alternately with milk, beginning and ending with the flour mixture. Stir in vegetable oil.
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Pour batter over pineapple slices in the cake pan.
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Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
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Allow cake to cool in pan for 10 minutes. Invert cake onto a serving plate and let cool completely before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 52g18%
- Sugars 35g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.