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Cherry-pineapple upside-down cake
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| Categories: |
Basic Preparations, Cakes, Cherry, Desserts, Fruits |
| Yield: |
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Ingredients:
| 1 1/4
| cup | Cake flour, sifted | | 2
| tsp | Baking powder | | 1/4
| tsp | Salt | | 1/2
| cup | Butter, or margarine | | | - softened, divided | | 3/4
| cup | Sugar | | 1
| | Egg | | 1/2
| cup | Milk | | 1
| tsp | Vanilla extract | | 3/4
| cup | Brown sugar, packed | | 20
| oz | Crushed pineapple, 1 can | | | - well drained | | 16
| oz | Sour pie cherries, 1 can | | | - drained | | | Fresh mint leaves, for | | | - garnish |
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Procedures:
| 1 | Preheat oven to 350°F. | | 2 | Combine flour, baking powder and salt in medium bowl; set aside. | | 3 | Beat together ?cup butter and sugar in large bowl until light and fluffy. | | 4 | Blend in egg. | | 5 | Add flour mixture alternately with milk, beating well after each addition. | | 6 | Blend in vanilla. | | 7 | Melt remaining ?cup butter in 9-inch ovenproof skillet or 9-inch cake pan. | | 8 | Stir in brown sugar. | | 9 | If necessary, tilt skillet to evenly cover bottom of skillet with brown sugar mixture. | | 10 | Top brown sugar mixture with pineapple. | | 11 | Reserve a few cherries for garnish, if desired. | | 12 | Spoon remaining cherries over pineapple; top with batter. | | 13 | Bake 50 minutes or until wooden pick inserted in center comes out clean. | | 14 | Cool cake in pan on wire rack 10 minutes. | | 15 | Loosen edges and turn upside down onto cake plate. | | 16 | Garnish, if desired. | | 17 | One of the classics from cooking class magazine, march, 1993 |
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