This is from the Recipe.com website...
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Pineapple Upside-Down Spice Cake
From: Vegetarian Times
Servings: Serves 8
Ingredients
* Topping
2 tablespoons butter
* 1/2 cup packed light brown sugar
* 1 20-ounce can juice-packed sliced pineapple rings, drained, 1/4
cup juice reserved
* 3/4 cup dried cranberries, divided
* Batter
2 large eggs
* 3/4 cup packed light brown sugar
* 1/2 cup unsweetened apple butter
* 1/2 cup low-fat buttermilk
* 3 tablespoons vegetable oil
* 1 teaspoon vanilla extract
* 2 cups unbleached all-purpose flour
* 1 1/2 teaspoons baking soda
* 1 1/2 teaspoons ground cinnamon
* 1 teaspoon salt
* 1/2 teaspoon ground cloves
* 1/2 teaspoon ground allspice
Directions1. Preheat oven to 350 degrees F. Coat 12-inch cast iron skillet with
cooking spray.
2. To make Topping: Melt butter in skillet, add sugar, and cook 2 minutes, or
until sugar is bubbly, stirring constantly. Stir in reserved pineapple juice.
3. Arrange pineapple rings on bottom of skillet, and place 2 dried cranberries
in center of each ring.
4. To make Batter: Whisk together eggs, brown sugar, apple butter, buttermilk,
oil, and vanilla in bowl. Whisk together flour, baking soda, cinnamon, salt,
cloves, and allspice in separate bowl. Fold dry ingredients into wet
ingredients, and stir in remaining dried cranberries.
5. Spread Batter in skillet, and bake 30 minutes, or until top is set and
brown. Cool 10 minutes. Place large plate over skillet, and invert cake onto
plate. Serve warm or at room temperature.
~@~@~@~@~@~@~@~
Rhonda G in Missouri
"Laughter is the shock absorber that eases the blows of life."
[Non-text portions of this message have been removed]
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