Pineapple Upside-Down Carrot Cake
1/4 cup butter
2/3 cup firmly packed brown sugar
1 (20-oz.) can pineapple slices in juice, drained
7 maraschino cherries (without stems)
1 cup granulated sugar
1/2 cup vegetable oil
2 large eggs
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
3/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups grated carrots
1/2 cup finely chopped pecans
Preheat oven to 350°. Melt butter in a lightly greased 10-inch cast-iron skillet or a 9-inch round cake pan (with sides that are at least 2 inches high) over low heat. Remove from heat. Sprinkle with brown sugar. Arrange 7 pineapple slices in a single layer over brown sugar, reserving remaining pineapple slices for another use. Place 1 cherry in center of each pineapple slice.
Beat granulated sugar, oil, and eggs at medium speed with an electric mixer
until blended. Combine flour and next 4 ingredients; gradually add to sugar
mixture, beating at low speed just until blended. Stir in carrots and pecans. Spoon batter over pineapple slices.
Bake at 350° for 45 to 50 minutes or until a wooden pick inserted in center
comes out clean. Cool in skillet on a wire rack 10 minutes. Carefully run a
knife around edge of cake to loosen. Invert cake onto a serving plate, spooning any topping in skillet over cake.
Yield: Makes 8 servings
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~*Piper*~
1/4 cup butter
2/3 cup firmly packed brown sugar
1 (20-oz.) can pineapple slices in juice, drained
7 maraschino cherries (without stems)
1 cup granulated sugar
1/2 cup vegetable oil
2 large eggs
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
3/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups grated carrots
1/2 cup finely chopped pecans
Preheat oven to 350°. Melt butter in a lightly greased 10-inch cast-iron skillet or a 9-inch round cake pan (with sides that are at least 2 inches high) over low heat. Remove from heat. Sprinkle with brown sugar. Arrange 7 pineapple slices in a single layer over brown sugar, reserving remaining pineapple slices for another use. Place 1 cherry in center of each pineapple slice.
Beat granulated sugar, oil, and eggs at medium speed with an electric mixer
until blended. Combine flour and next 4 ingredients; gradually add to sugar
mixture, beating at low speed just until blended. Stir in carrots and pecans. Spoon batter over pineapple slices.
Bake at 350° for 45 to 50 minutes or until a wooden pick inserted in center
comes out clean. Cool in skillet on a wire rack 10 minutes. Carefully run a
knife around edge of cake to loosen. Invert cake onto a serving plate, spooning any topping in skillet over cake.
Yield: Makes 8 servings
http://groups.yahoo.com/group/a-little-bit-of_everything/
Ask me about my new group!
~*Piper*~
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