Spiced #Pineapple #Upside-Down #Cake


    1-1/3 cups butter, softened, divided
    1 cup packed brown sugar
    1 can (20 ounces) pineapple slices, drained
    10 to twelve maraschino cherries
    1/2 cup chopped pecans
    1-1/2 cups sugar
    2 big eggs, room temperature
    1 teaspoon vanilla extract
    2 cups all-purpose flour
    2 teaspoons baking powder
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    1/2 teaspoon floor cinnamon
    1/2 teaspoon floor nutmeg
    1 cup buttermilk


    In a saucepan, melt 2/3 cup butter; stir in brown sugar. Spread within the backside of an ungreased heavy 12-in. ovenproof skillet or a 13x9-in. baking pan. Arrange pineapple in one layer over sugar mixture; location a cherry within the middle of every slice. Sprinkle with pecans and set aside.
    In a big bowl, cream sugar and ultimate butter till pale and fluffy. Add eggs, one at a time, beating properly after every addition. Beat in vanilla. Combine the flour, baking powder, baking soda, salt, cinnamon and nutmeg; upload alternately to batter with buttermilk, beating properly after every addition.
    Carefully pour over the pineapple. Bake at 350° till a toothpick inserted within the middle comes out clean, about 40 minutes for skillet, 50-60 minutes for baking pan. Immediately invert onto a serving platter. Serve warm.

Nutrition Facts

1 piece: 509 calories, 25g fats (13g saturated fat), 91mg cholesterol, 467mg sodium, 69g carbohydrate (52g sugars, 2g fiber), 5g protein.

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