PINEAPPLE UPSIDE-DOWN CAKE
1/2 cup (1 stick) butter, softened
12 walnut halves, broken
9 rings drained canned pineapple
2/3 cup granulated sugar
2 large eggs, at room temperature
1 1/2 teaspoons baking powder
1 teaspoon vanilla extract
1/4 teaspoon salt
l 1/2 cups all-purpose flour
1/2 cup milk
Preheat the oven to 350°F . Melt 1/4 cup butter and pour into a 9-inch round
cake pan. Sprinkle in the walnuts. Arrange the pineapple rings in the pan,
cutting to fit, if necessary .. Beat the sugar, remaining butter, and eggs
in a medium bowl with an electric mixer at medium speed until just blended
.. Beat in the baking powder, vanilla, and salt. With mixer at low speed,
gradually beat in the flour, alternating with the milk. The batter should be
smooth and quite sticky .. Spoon the batter over the pineapple .. Bake for
40-50 minutes, or until a toothpick inserted into the center comes out clean
.. Cool the cake in the pan for 20 minutes. Invert onto a serving plate.
Makes one 9-inch cake Prep.' 20 min. Cooking: 40-50 min .. Level: 1 . Keeps:
2 days
Reader's Digest Cakes
Reader's Digest Cakes
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