Buttercup Bake Shop Pineapple Upside-Down Cake
1 cup
1/2 teaspoon baking powder
1/4 teaspoon salt
2 large eggs, room temperature
2/3 sugar
6 tablespoons pineapple juice, reserved from can
1 teaspoon vanilla
5 tablespoons unsalted butter
1/2 packed light brown sugar
8 pineapple rings (canned in juice, not syrup)
8 whole maraschino cherries, without stems
12 pecan halves
.
Bake at 350º.
Mix the dry ingredients together and set aside. Using mediun speed and a
medium bowl, beat eggs with sugar about 5 minutes, until thick and lemon
colored. Beat in juice and vanilla. Add dry ingredients and mix thoroughly.
Set aside.
In a 10" heavy, ovenproof, large skillet, melt butter, add brown sugar.
Arrange pineapple evenly over sugar. Place a cherry in each ring and pecans
all around. Pour on the batter and bake 40-45 minutes.
Place a large serving platter or plate over and VERY CAREFULLY invert
skillet. Allow it to remain a few minutes so that syrup runs down sides of
cake.
Serves 4-6.