Friday, June 12, 2009

pineapple upside down cake

pineapple upside down cake, k said it's one of his favorite. and so i tried baking it. i was just wondering what made my cake so crumbly. i thought maybe because of the baking powder. instead of teaspoon, i used tablespoon. then when i realized that i put a tablespoon, i immediately took it out and placed the right measurement of the baking powder. hmmmm... maybe that's the reason for my crumbly cake? well, anyways, it crumbly yes but it's good. a comment from k... it's too sweet for him. hehehe... maybe because i used muscovado sugar instead of just regular brown sugar... hehehe...

next time, i hope it would be much better.

i used the recipe here, just omitted the cherries since i didn't have it at that moment.

1/4 cup butter or margarine
2/3 cup packed brown sugar
9 slices pineapple in juice (from 14-oz can), drained
1 1/3 cups all-purpose flour
1 cup granulated sugar
1/3 cup shortening
1 1/2 tsp. baking powder
1/2 tsp. salt
3/4 cup milk
1 egg

heat oven to 350°F. in 9-inch square pan, melt butter in oven. sprinkle brown sugar evenly over melted butter. arrange pineapple slices over brown sugar.

in medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. beat on high speed 3 minutes, scraping bowl occasionally. pour batter over pineapple and cherries.

bake 50-55 minutes or until toothpick inserted in center comes out clean. immediately place heatproof serving plate upside down over pan; turn plate and pan over. leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. serve warm. store cake loosely covered.