Free Recipe Pineapple Upside Down Cake with Rosemary
Recipe Type: C Recipes
Recipe Preparation: bake
Cooking Ingredients for Pineapple Upside Down Cake with Rosemary Recipe
1 tb Stick Margarine; Melted
1/3 c Packed Dark Brown Sugar
1 ts Rosemary; Chopped
6 Pineapple Rings In Juice
1-1/4 c All-Purpose Flour
1-1/2 ts Baking Powder
1/8 ts Salt
1/4 c Stick Margarine; Softened
2/3 c Granulated Sugar
1 ts Vanilla Extract
1 lg Egg
1/2 c Skim Milk
Rosemary Sprigs; Optional
Pineapple Upside Down Cake with Rosemary Preparation
Preheat oven to 350°. Coat bottom of a 9-inch round cake pan with melted margarine. Sprinkle brown sugar and rosemary over margarine. Arrange pineapple slices in a a single layer over brown sugar-rosemary mixture; set aside. Combine flour, baking powder, and salt in a bowl; stir well. Set aside. Beat 1/4 cup margarine and granulated sugar at medium speed of mixer until well blended. Add vanilla and egg; beat well. Add flour mixture to creamed mixture alternately with milk, beginning and ending with flour mixture; beat well after each addition. Pour batter over pineapple slices. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack. 4. Loosen cake from sides of pan, using a narrow metal spatula. Invert onto a cake plate; cut into wedges. Garnish with rosemary sprigs if desired. Serve warm. Recipe by: Cooking Light Posted to EAT-LF Digest by Sherilyn <sherilyn70@columbus.rr.com> on Oct 23, 1999, converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 8
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