Pineapple Rosemary Upside-down Cake
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | Cakes | 12 | Servings | |
INGREDIENTS
| 3 | T | Butter |
| 1/4 | c | Sugar, brown |
| 16 | oz | Pineapple, crushed |
| 1/4 | c | Butter |
| 3/4 | c | Sugar |
| 1 | T | Rosemary, packed/minced |
| fresh | ||
| 1/4 | c | Sour cream |
| 1/2 | t | Vanilla |
| 1 | Egg, beaten | |
| 2 | t | Baking powder |
| 1/4 | t | Salt |
| 1 1/4 | c | Flour, all-purpose |
| 1/2 | c | Walnuts, chopped |
INSTRUCTIONS
Topping: Preheat oven to 350 F. Melt butter in an 8" x 8" pan in the oven. Mix in brown sugar and spread evenly over pan bottom. Drain juice from pineapple into a measuring cup and reserve. Spread drained pineapple evenly over the butter mixture. Cake: Cream butter, add sugar and mix thoroughly. Stir in rosemary. In a separate bowl, combine 1/4 cup of the reserved pineapple juice with sour cream, vanilla extract, and beaten egg. In another bowl, combine dry ingredients. Add dry ingredients to butter and sugar mixture alternately with liquid mixture, mixing well after each addition. Quickly fold in chopped nuts. Spread batter evenly over topping in pan. Bake about 25 minutes until cake tests done. Cool on wire rack 10 to 15 minutes before turning out onto plate. Top with whipped cream to serve, if desired. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 249
Calories From Fat: 102
Total Fat: 11.8g
Cholesterol: 51.3mg
Sodium: 148.5mg
Potassium: 108.6mg
Carbohydrates: 34g
Fiber: <1g
Sugar: 22.8g
Protein: 3.5g