The best delicious Pineapple Upside Down Cake With Rosemary recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Pineapple Upside Down Cake With Rosemary recipe today!
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Pineapple Upside Down Cake With Rosemary.
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1 tb Stick Margarine; Melted
1/3 c Packed Dark Brown Sugar
1 ts Rosemary; Chopped
6 Pineapple Rings In Juice
1 1/4 c All-Purpose Flour
1 1/2 ts Baking Powder
1/8 ts Salt
1/4 c Stick Margarine; Softened
2/3 c Granulated Sugar
1 ts Vanilla Extract
1 lg Egg
1/2 c Skim Milk
Rosemary Sprigs; Optional
Preheat oven to 350?. Coat bottom of a 9-inch round cake pan with melted
margarine. Sprinkle brown sugar and rosemary over margarine. Arrange
pineapple slices in a a single layer over brown sugar-rosemary mixture; set
aside. Combine flour, baking powder, and salt in a bowl; stir well. Set
aside. Beat 1/4 cup margarine and granulated sugar at medium speed of mixer
until well blended. Add vanilla and egg; beat well. Add flour mixture to
creamed mixture alternately with milk, beginning and ending with flour
mixture; beat well after each addition. Pour batter over pineapple slices.
Bake at 350? for 35 minutes or until a wooden pick inserted in center comes
out clean. Cool in pan 5 minutes on a wire rack. 4. Loosen cake from sides
of pan, using a narrow metal spatula. Invert onto a cake plate; cut into
wedges. Garnish with rosemary sprigs if desired. Serve warm.
Yields
8 servings
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