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Receta Hawaiian Upside Down Cake
by Global Cookbook

Hawaiian Upside Down Cake
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  Raciónes: 8

Ingredientes

  • 1/3 c. Butter or possibly margarine
  • 1 c. C & H Golden Sugar firmly packed
  • 1 c. Juice-pack crushed pineapple (liquid removed measure) reserve juice
  • 3/4 c. Shredded coconut
  • 4 x Maraschino cherries, minced
  • 2 x Large eggs
  • 3/4 c. C and H Granulated Sugar
  • 1/2 c. Reserved pineapple juice
  • 1 tsp Vanilla
  • 1 1/4 c. All-purpose flour
  • 1 tsp Baking pwdr
  • 1/2 tsp Salt

Direcciones

  1. Heat butter in 10-inch oven proof skillet. Sprinkle brown sugar proportionately over butter; then pineapple, coconut and cherries. Set aside. Beat Large eggs in mixing bowl till light and thick (3 to 5 min). Gradually beat in sugar. Add in 1/2 c. reserved pineapple juice and vanilla. Stir in dry ingredients till smooth. Pour over topping in 10-inch oven proof skillet. Bake in 350 F degree oven 40 to 45 min. Cold 5 min.
  2. Invert on serving plate.
  3. Makes one 10-inch cake. 8 servings.