Monday, May 25, 2009

Stephanie's Pineapple Upside Down Cake

This Recipe is brought to you by my friend Stephanie Teran. This was so delicious, it is a must try.

1 Tbsp. margarine, melted
1 1/2 tsp. vanilla
1/2 c. firmly packed brown sugar
1 1/2 c. sifted cake flour
2 Tbsp. margarine, softened
1 1/2 tsp. baking powder
1 c. granulated sugar
1 tsp. cinnamon
2 eggs
3/4 c. low-fat buttermilk
One fresh pineapple peeled, cored, and cut into one inch sticks or sliced into rings. Also works well with cranberries.
Pour melted marg. into bottom of 9in. spring form baking pan. Combine brown sugar and pineapple; arrange over marg. Using a mixer, cream softened marg. and sugar on medium speed until well blended. Add eggs, one at a time, beating well after each addition;add vanilla. In another bowl combine flour, baking powder, and cinnamon; stir well. Add dry ingredients to creamed mixture alternately with buttermilk, beginning and ending with dry ingredients. Spoon batter evenly over pineapple. Bake at 350 degrees for 45 min. or until toothpick inserted in center comes out clean. Invert cake onto serving platter to cool. Yields 8-10 servings.
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