| 6/15/2015 ONE EGG PINEAPPLE UPSIDE DOWN SKILLET CAKE Next to chocolate cake, Pineapple upside down cake is my all time favorite cake and best of all, there's actually a National Pineapple Upside Down cake day set aside in the month of April each year. This is a great buttery, one egg cake that is a go-to when the egg supply is low, but you still need a dessert for some occasion. It can be baked in an 8 X 8 or 8 X 9 " or loaf pan or doubled for a 9 X 13" pan (adjust the baking time and test for doneness). I made this in a 12" Cast Iron Skillet. 2/3 C. Sugar 1/4 C. Butter + 1 T. (or shortening) pinch Salt 1 tsp. Pure Vanilla Extract 1 Egg 1 1/2 C. Flour 2 tsp. Baking Powder 1 Can sliced pineapple (well drained, reserve juice) 1/2 C. Juice Brown Sugar Topping 1/2 C. Brown sugar 1/4 C. Butter Grease the skillet on all sides with 1 T. butter. Mix the brown sugar and butter topping together. Sprinkle half of the mixture in the well buttered skillet, place drained pineapple slices on top of the brown sugar mixture. Sprinkle the remaining brown sugar mixture on top of the slices. Cream the sugar, butter, salt and extract together, add a beaten egg and juice, stir to incorporate. Sift the flour and baking powder together into the creamed sugar mixture. Beat until fully incorporated. Pour the batter evenly over the pineapple slices into a 10-12" Cast Iron Skillet. Bake on the center rack in Pre-heated 350 degree oven 30-35 minutes or until the cake begins to pull from the side and is nicely browned. Remove from the oven and allow to cool at least 10 minutes before turning out onto a cooling rack to cool completely or before serving. Chicken Coop Chatter© All Rights Reserved 2011-2017 |
0 Comments
Leave a Reply. |
AuthorHi! I'm Sis of the Just Fowling Around, Dynamic Duo. Best known as Bro and Sis. Please note, all recipes are *Family tested and Approved.* Archives
September 2017
Categories
All
|