Pineapple Upside Down Cake
(from Cooking Light Annual Recipes 2002)
Ingredients:
9 pineapple slices
1/3 cup fat-free caramel topping
9 maraschino cherries, drained
5 Tbsp. butter
2/3 cup sugar
2 large eggs
1/2 cup lowfat buttermilk
1 tsp. baking powder
1 tsp. baking powder
1 tsp. vanilla extract
1/4 tsp. salt
1/4 tsp. baking soda
1 1/4 cups all-purpose flour
1. Preheat oven to 350 degrees.
2. Press 9 pineapple slices between paper towels until slightly moist.Set aside.
3. Coat a 9-inch square baking dish with cooking spray; drizzle caramel topping over bottom of pan. Arrange prepared pineapple slices in a single layer over caramel; place one cherry in center of each slice.
4. Place butter in saucepan and melt on low heat. Add sugar, stirring with a whisk.Add eggs, and stir well.
6. Lightly spoon 1 1/4 cups flour into dry measuring cups, and level with a knife. Add flour to mixture, stirring just until blended(do not over stir . Pour batter into prepared pan.
7. Bake at 350 degrees for 30 minutes, or until a wooden pick inserted in center comes out clean. Cool for one minute, then place a plate upside down on top of cake, and invert cake onto plate. Cool completely. Cut cake into squares. Serves 9.
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