Ask Betty!
Do you have any cooking questionsor need a cooking tip?
Send a question and I will try to answer.
August 31, 2011
Grannys Pineapple Upside-Down Cake
Traditional Cakes & Pies
Prep time:
12 minutesbaking time:
40 to 45 minutesIngredients
Serves 8
- 2 tablespoons plus 2/3 cup butter, divided
- 1/2 up firmly packed light brown sugar
- 1 (20-ounce) can sliced pineapple in heavy syrup
- 7 maraschino cherry halves
- 2 1/2 cups all purpose flour
- 1 cup graulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 teaspoon grated lemon zest
Directions
1
Preheat the oven to 350°F. Heat 2 tablespoons butter in a 10-inch cast-iron skillet until melted. Sprinkle brown sugar over butter. Remove skillet from heat.
2
Drain pineapple, reserving 7 slices of pineapple and 1 cup of syrup. Store remaining pineapple slices in refrigerator for another use. Arrange reserved pineapple slices in the prepared skillet. Place a cherry half in center of each pineapple slice.
3
Place remaining butter in a large bowl. Beat with an electric mixer set at high speed until butter is creamy.
4
Sift flour, granulated sugar, baking powder and salt together. Add flour mixture to butter. Stir in reserved syrup, eggs and lemon zest. Beat, scraping bowl occasionally, for 2 minutes.
5
Pour batter into prepared skillet. Bake until a toothpick inserted in center comes out clean, about 40 to 45 minutes. Cool in skillet for 10 minutes. Invert cake onto a serving plate. Serve with whipped cream.
Variations(0)
Reviews(0)
grandma's secret
grandma's secret
Because she had a special use for it, Grandma didn't discard the maraschino cherry juice. She added about 1/4 cup of the juice to fresh, hand-squeezed lemonade for a soft pink tint and light cherry taste. It was special enough for company, but it made us feel special, too.
You May Also Like...
The Pilgrim Collection
Blue butterflies flutter from one gold-trimmed flower to another. Let this soothing pattern be the crowning touch on your dinner table.
