Thursday, January 14, 2010

some mornings, you just need cake...

a lovely phone picture this morning.

I got up, and with my eyes still half closed I started doing this cake. Like a little robot, each step automatically...

brown sugar.
butter. into the oven.
get pineapple.
put over melted butter. back in oven.
make cake.
pour over pineapple.

Pineapple upside down cake

1/4 c. butter
1/2 c. packed brown sugar
1 c. cake flour
1/2 c. sugar
1 tsp. baking powder
1/4 tsp. salt
1/4 c. butter, softened
1/2 c. milk
1 egg
1 tsp rhum extract
1 can pineapple slices in syrup

Use an 8" square or round pan. Drain can of pineapple, saving the syrup.

Place butter in 8" pan, melt in the oven while preheating to 375°F.

Sprinkle brown sugar over melted butter. Arrange whole pineapple slices over the brown sugar in pan.

In a bowl, combine softened butter, milk, egg, rhum extract and 2 tablespoons of the pineapple syrup with cake flour, sugar, baking powder, salt. Yup, everything. It will be nice and smooth. Easy.

Pour batter into the pan being careful not to disturb the pineapples.

Bake at 375°F for 30 to 35 minutes or until cake is golden and has pulled away from the edges slightly.

Remove from oven and allow to stand for a few minutes to set and then turn it upside down onto a serving dish. Serve while still warm.


Larissa Beznaczuk-Smyrnew said...

Love this post...some mornings I just need chocolate for breakfast.

Marysol said...

mmmm. I love when peanut butter cups just happen to be there when I get up...

Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License