I thought that canned pineapple was the best way to make a pineapple upside down cake. That’s how everyone does it right? I guess I thought fresh pineapple would be too tough, or just too much work. It was so much better! The texture was perfect and the fresh pineapple flavor really came through. The recipe came from Martha Stewart, but I made a few changes to suit the ingredients I had on hand.
- 1 pineapple (I used about 3/4 of it)
- 1 cup cake flour
- 1 1/2 teaspoons baking powder
- 1 1/4 cups granulated sugar
- 12 tablespoons (1 1/2 sticks) unsalted butter at room temperature
- 1/2 cup packed light brown sugar
- 1 t. vanilla
- 2 large eggs
- 6 tablespoons whole milk
- 1/2 teaspoon pure almond extract
- Vanilla ice cream
Heat oven to 350 degrees. Peel the pineapple and cut off one end to form a flat base. Cut down…
View original post 190 more words
swellkid 