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Receta Pineapple Upside Down Cake With Rosemary
by Global Cookbook

Pineapple Upside Down Cake With Rosemary
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Ingredientes

  • 1 Tbsp. Stick Margarine Melted
  • 1/3 c. Packed Dark Brown Sugar
  • 1 tsp Rosemary Minced
  • 6 x Pineapple Rings In Juice
  • 1 1/4 c. All-Purpose Flour
  • 1 1/2 tsp Baking Pwdr
  • 1/8 tsp Salt
  • 1/4 c. Stick Margarine Softened
  • 2/3 c. Granulated Sugar
  • 1 tsp Vanilla Extract
  • 1 lrg Egg
  • 1/2 c. Skim Lowfat milk
  •     Rosemary Sprigs Optional

Direcciones

  1. Preheat oven to 350F.
  2. Coat bottom of a 9-inch round cake pan with melted margarine. Sprinkle brownsugar and rosemary over margarine. Arrange pineapple slices in a a single layer over brown sugar-rosemary mix; set aside.
  3. Combine flour, baking pwdr, and salt in a bowl; stir well. Set aside.
  4. Beat 1/4 c. margarine and granulated sugar at medium speed of mixer till wellblended. Add in vanilla and egg; beat well. Add in flour mix to creamed mixturealternately with lowfat milk, beginning and ending with flour mix; beat well aftereach addition. Pour batter over pineapple slices. Bake at 350F for 35 min or possibly till a wooden pick inserted in center comes out clean. Cold in pan 5 min on a wire rack.
  5. Loosen cake from sides of pan, using a narrow metal spatula. Invert onto a cake plate; cut into wedges.
  6. Garnish with rosemary sprigs if you like. Serve hot.