Pineapple Upside-Down Cake
(6 servings)
1/4 lb plus 4 tbsp butter
3/4 cup brown sugar
3 (1/2-inch thick) slices of fresh pineapple, halved
1/4 cup pecans
1/2 cup granulated sugar
1/2 tsp vanilla extract
1-1/2 cups all-purpose flour
1-1/2 tsp baking powder
pinch of salt
1/2 cup milk
Whipped cream
Preheat oven to 375 F.
Melt 4 tbsp butter in 9-inch-square baking dish and sprinkle with brown sugar. Arrange pineapple slices and pecans in a design on top of the sugared butter.
Cream remaining butter with granulated sugar and beat in the egg and vanilla. Sift together the flour, baking powder and salt and add alternately with milk.
Spoon batter carefully over pineapple slices. Bake for about 35 minutes, or until done. Let cake stand for 5 minutes before inverting onto serving platter. Serve warm with whipped cream.
NOTE: Three fresh pears or peaches can be substituted for the pineapple slices. Peel pears or peaches and cut in half.
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