Hawaiian Upside-down Cake Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
TOPPING
1/3 cup: Butter or margarine,
1 cup: C & H Golden Brown Sugar, firmly packed
1 cup: Juice-pack crushed pineapple, (drained measure) - reserve juice
3/4 cup: Shredded coconut,
4: Maraschino cherries, chopped
CAKE
2: Eggs,
3/4 cup: C and H Granulated Sugar,
1/2 cup: Reserved pineapple juice,
1 tsp: Vanilla,
1 1/4 cup: All-purpose flour,
1 tsp: Baking powder,
1/2 tsp: Salt,
Directions:
Melt butter in 10-inch oven proof skillet. Sprinkle brown sugar evenly
over butter; then pineapple, coconut and cherries. Set aside. Beat eggs
in mixing bowl until light and thick (3 to 5 minutes). Gradually beat in
sugar. Add 1/2 cup reserved pineapple juice and vanilla. Stir in dry
ingredients until smooth. Pour over topping in 10-inch oven proof
skillet. Bake in 350 F degree oven 40 to 45 minutes. Cool 5 minutes.
Invert on serving plate. Makes one 10-inch cake. 8 servings.
Reprinted with permission from _Just Cakes_
From the C and H Sugar Kitchen
Electronic format by Karen Mintzias
Source from luhu.jp
over butter; then pineapple, coconut and cherries. Set aside. Beat eggs
in mixing bowl until light and thick (3 to 5 minutes). Gradually beat in
sugar. Add 1/2 cup reserved pineapple juice and vanilla. Stir in dry
ingredients until smooth. Pour over topping in 10-inch oven proof
skillet. Bake in 350 F degree oven 40 to 45 minutes. Cool 5 minutes.
Invert on serving plate. Makes one 10-inch cake. 8 servings.
Reprinted with permission from _Just Cakes_
From the C and H Sugar Kitchen
Electronic format by Karen Mintzias
Source from luhu.jp