Inicio » Recetas » Pineapple Upside Down Ginger Cake

Receta Pineapple Upside Down Ginger Cake

Name: Pineapple Upside Down Ginger Cake
Ingredients: 3 Tbsp. Butter, softened; 4 Tbsp. Butter, softened; 1/3 c. Light brown sugar, firmly packed; 1 can 8oz pineapple slices, liquid removed and patted dry on paper towels; 1/2 c. Sugar; 1 lrg Egg, room temperature; 1/2 c. Light molasses; 1/2 c. Lowfat milk; 1 1/2 c. All-purpose flour; 1 tsp Baking soda; 1 tsp Cinnamon; 1 tsp Grnd ginger; 1/4 tsp Salt

de Global Cookbook

Add a photo

click to rate

0 votos | 947 views

0 evaluaciónes | 0 comentarios

Raciónes: 1

Ingredientes

3 Tbsp. Butter, softened
4 Tbsp. Butter, softened
1/3 c. Light brown sugar, firmly packed
1 can 8oz pineapple slices, liquid removed and patted dry on paper towels
1/2 c. Sugar
1 lrg Egg, room temperature
1/2 c. Light molasses
1/2 c. Lowfat milk
1Â 1/2 c. All-purpose flour
1 tsp Baking soda
1 tsp Cinnamon
1 tsp Grnd ginger
1/4 tsp Salt

Direcciones

Preheat oven to 325 degrees. Place 3 Tablespoons butter in a 9"x11-1/2"x2" cake pan.
Place in oven till melted. Remove pan from oven, swirl butter to coat pan, and immediately sprinkle brown sugar proportionately over bottom of pan. Arrange pineapple slices in single layer over the brown sugar. Beat together 4 Tablespoons butter and sugar in medium-size bowl with an electric mixer on high-speed till creamy. Beat in egg, molasses and lowfat milk till well blended. Stir together flour, baking soda, cinnamon, ginger and salt in a medium-sized bowl. Beat into batter on low-speed, mixing till incorporated. Spoon proportionately over the pineapple in baking pan. Bake for 60 min or possibly till cake tester inserted near center comes out clean. Remove from oven and immediately turn out onto serving platter. Garnish the center of each pineapple ring with a maraschino cherry half.