1 cn Pineapple Slices In Syrup
(1 pound 4 ozs)
1/4 c Butter
2/3 c Brown Sugar, Firmly Packed
Maraschino Cherries
1 c Unbleached Flour, Unsifted
3/4 c Granulated Sugar
1 1/2 ts Baking Powder
1/2 ts Salt
1/2 c Milk
1/4 c Vegetable Oil (Or Solid
Vegetable Shortening)
1 lg Egg
1/4 ts Grated Lemon Rind
1 ts Lemon Juice
1 ts Vanilla Extract
Drain the pineapple, reserving 2 Tbls of the juice. Melt the butter
in a heavy 10-inch ovenproof skillet. Stir in the brown sugar and
reserved pineapple syrup, blending well. Remove from the heat.
Arrange the pineapple slices in the sugar mixture in a balanced
arrangement. Place a maraschino cherry in the center of each
pineapple slice. Combine the flour, sugars, baking powder, and salt
in a large bowl. Add the milk and oil then beat, with an electric
mixer set on high speed, for 2 minutes. Add the egg, lemon rind,
lemon juice and vanilla extract and beat for an additional 2 minutes.
Carefully pour the batter over the pineapple in the skillet,
spreading evenly. Bake in a preheated oven for 25 minutes or until
the cake tests done. Remove from the oven and cool on a wire rack for
5 minutes. Place a serving plate upside down on the top of the
skillet and invert the skillet and plate. Serve this cake warm.
VARIATION: For Peach Upside-Down Cake, use a can of peach halves
instead of the pineapple slices and proceed as above.
Yields
8 Servings