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Receta Pineapple Upside Down Cake (Skillet)
by Global Cookbook

Pineapple Upside Down Cake (Skillet)
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Ingredientes

  • 1 can Pineapple Slices In Syrup
  •     (1 lb. 4 ozs)
  • 1/4 c. Butter
  • 2/3 c. Brown Sugar, Firmly Packed
  •     Maraschino Cherries
  • 1 c. Unbleached Flour, Unsifted
  • 3/4 c. Granulated Sugar
  • 1 1/2 tsp Baking Pwdr
  • 1/2 tsp Salt
  • 1/2 c. Lowfat milk
  • 1/4 c. Vegetable Oil (Or possibly Solid Vegetable Shortening)
  • 1 lrg Egg
  • 1/4 tsp Grated Lemon Rind
  • 1 tsp Lemon Juice
  • 1 tsp Vanilla Extract

Direcciones

  1. Drain the pineapple, reserving 2 Tbls of the juice. Heat the butter in a heavy 10-inch ovenproof skillet. Stir in the brown sugar and reserved pineapple syrup, blending well. Remove from the heat. Arrange the pineapple slices in the sugar mix in a balanced arrangement. Place a maraschino cherry in the center of each pineapple slice. Combine the flour, sugars, baking pwdr, and salt in a large bowl. Add in the lowfat milk and oil then beat, with an electric mixer set on high speed, for 2 min. Add in the egg, lemon rind, lemon juice and vanilla extract and beat for an additional 2 min.
  2. Carefully pour the batter over the pineapple in the skillet, spreading proportionately. Bake in a preheated oven for 25 min or possibly till the cake tests done. Remove from the oven and cold on a wire rack for 5 min. Place a serving plate upside down on the top of the skillet and invert the skillet and plate. Serve this cake hot. VARIATION: For Peach Upside-Down Cake, use a can of peach halves instead of the pineapple slices and proceed as above.