| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 1/2 |
|
Stick unsalted butter, (1/4 cup) melted |
| 3/4 |
c |
Firmly packed light brown sugar |
| 1 |
|
Fresh pineapple, cored, peeled, cut into 1/2-inch slices and then into 6 wedges, about 3 cups |
| 1 1/2 |
c |
All-purpose flour |
| 1 1/2 |
ts |
Double-acting baking powder |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Cinnamon |
| 1 |
|
Stick unsalted butter, (1/2 cup) at room temperature |
| 2/3 |
c |
Granulated sugar |
| 2 |
lg |
Eggs |
| 1 |
ts |
Vanilla |
| 3/4 |
c |
Milk |
INSTRUCTIONS
FOR THE TOPPING
FOR THE CAKE
In a small bowl stir together well the butter and the brown sugar and
spread the mixture evenly in a well-buttered 9- by 2-inch round cake pan.
Pat the pineapple very dry between several thicknesses of paper towel and
arrange it evenly on the sugar mixture.
Preheat the oven to 350 degrees F.
In a bowl sift together the flour, the baking powder, the salt, and the
cinnamon. In another bowl with an electric mixer cream the butter with the
sugar until the mixture light and fluffy, add the eggs, one at a time,
beating well after each addition, and beat in the vanilla. Add the flour
mixture alternately in batches with the milk, beginning and ending with the
flour mixture and beating well after each addition. Pour the batter into
the pan, spreading it evenly, and bake the cake in the middle of the oven
for 45 to 55 minutes, or until a tester comes out clean. Let the cake cool
in the pan on a rack for 15 minutes, run a thin knife around the edge, and
carefully invert the cake onto a plate.
Serve the cake warm or at room temperature with the whipped cream or ice
cream.
Yield: 8 servings
NOTES : (Courtesy of Gourmet Magazine)
Recipe by: Cooking Live Show #CL8838 Posted to MC-Recipe Digest V1 #523 by
Angele Freeman <jfreeman@netusa1.net> on Mar 19, 1997
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