Pineapple Upside-down Cakes Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
SYRUP
1 can: 8 oz pineapple rings,
1 T: Unsweetened pineapple juice,
Concentrate, thawed
1/2 t: Cornstarch,
1/4 t: Cinnamon,
2 T: Butter,
CAKE
1/4 cup: Butter,
1 large: Egg,
1 t: Vanilla extract,
1/2 cup: Unsweetened pineapple juice,
1 cup: White flour,
1/2 t: Baking soda,
1/2 t: Baking powder,
Directions:
To prepare syrup, drain juice from can of sliced pineapple into a
small saucepan. Reserve the pineapple slices for use later. Add
pineapple juice concentrate, spices, and cornstarch to saucepan. Mix
well. While stirring constantly, bring to a boil over medium heat.
Boil 1 minute. Remove from heat, stir in butter, and set aside.
To prepare cake, beat together butter (or shortening) and egg until
creamy. Add vanilla extract and pineapple juice; beat thoroughly.
Measure in flour, baking soda and baking powder. Beat just until
blended. Batter will be thick. Set aside.
Lightly butter 4 glass pyrex baking dishes approximately 4" in
diameter. Spoon 1 tablespoon of syrup and place 1 ring of sliced
pineapple into each dish. Top with batter, dividing it evenly in
dishes. Spread to snooth. Bake in a preheated oven at 325 degrees for
25-30 minutes or until lightly browned. Remove from the oven. With a
sharp knife loosen cake from baking dishes. Allow to cool 10 minutes,
and turn out upside-down onto individual dessert saucers. Serve
immediately.
Serves 4.
Source from luhu.jp
small saucepan. Reserve the pineapple slices for use later. Add
pineapple juice concentrate, spices, and cornstarch to saucepan. Mix
well. While stirring constantly, bring to a boil over medium heat.
Boil 1 minute. Remove from heat, stir in butter, and set aside.
To prepare cake, beat together butter (or shortening) and egg until
creamy. Add vanilla extract and pineapple juice; beat thoroughly.
Measure in flour, baking soda and baking powder. Beat just until
blended. Batter will be thick. Set aside.
Lightly butter 4 glass pyrex baking dishes approximately 4" in
diameter. Spoon 1 tablespoon of syrup and place 1 ring of sliced
pineapple into each dish. Top with batter, dividing it evenly in
dishes. Spread to snooth. Bake in a preheated oven at 325 degrees for
25-30 minutes or until lightly browned. Remove from the oven. With a
sharp knife loosen cake from baking dishes. Allow to cool 10 minutes,
and turn out upside-down onto individual dessert saucers. Serve
immediately.
Serves 4.
Source from luhu.jp