Carrot-Pineapple Upside-Down Cake
(Find fresh pineapple--peeled, cored, sliced, and packed in its own juice--in the produce section of grocery stores)
Prep: 30 minutes Bake: 45 min. Cool: 35 min.
Oven: 350 Degrees F.
Ingredients:
1/3 cup packed brown sugar
2 tablespoons butter
1 tablespoon water
6 to 8 - 1/4-inch-thick slices fresh pineapple, cored and halved
2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup butter, softened
1 cup granulated sugar
2 eggs
1 teaspoon vanilla
3/4 cup milk
3 carrots, finely shredded (1-1/2 cups)
Prepartation:
Preheat oven to 350 Degrees F. Lightly coat a 9 x 9 x 2-inch baking pan with nonstick cooking spray; set aside.
In small saucepan combine brown sugar, 2 tablespoons butter and water. Cook and stir over medium heat until mixture comes to boiling and is smooth. Pour in prepared pan; tilt to coat bottom. Arrange pineapple slices over top.
In medium bowl combine flour, baking powder, salt, and nutmeg; set aside.
In large mixing bowl beat 1/2 cup butter on medium-high 30 seconds. Gradually add granulated sugar; beat until combined; beat 2 minutes more. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture and 3/4 cup milk; beat on low after each just until combined. Stir in carrots. Spread batter over pineapple.
Bake 45 minutes or until golden and wooden pick inserted in center comes out clean.
Cool in pan on rack 5 minutes. Invert on platter. Cool 30 minutes.
Serves 9.
Each Serving: 374 cal, 15 gfat (9gsat.fat), 82 mg chol, 34l mgsodium, 56gcarbo, 2gfiber; 5gpro. Daily Values: 78% vitA, 12% vit.C, 8% calcium, 9% iron.
Recipe from: March 2008 Better Homes & Gardens Magazine.
Have not tried this, however, will in the near future. It looks very good in the photo and thought I would share for everyone to enjoy.
(Find fresh pineapple--peeled, cored, sliced, and packed in its own juice--in the produce section of grocery stores)
Prep: 30 minutes Bake: 45 min. Cool: 35 min.
Oven: 350 Degrees F.
Ingredients:
1/3 cup packed brown sugar
2 tablespoons butter
1 tablespoon water
6 to 8 - 1/4-inch-thick slices fresh pineapple, cored and halved
2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup butter, softened
1 cup granulated sugar
2 eggs
1 teaspoon vanilla
3/4 cup milk
3 carrots, finely shredded (1-1/2 cups)
Prepartation:
Preheat oven to 350 Degrees F. Lightly coat a 9 x 9 x 2-inch baking pan with nonstick cooking spray; set aside.
In small saucepan combine brown sugar, 2 tablespoons butter and water. Cook and stir over medium heat until mixture comes to boiling and is smooth. Pour in prepared pan; tilt to coat bottom. Arrange pineapple slices over top.
In medium bowl combine flour, baking powder, salt, and nutmeg; set aside.
In large mixing bowl beat 1/2 cup butter on medium-high 30 seconds. Gradually add granulated sugar; beat until combined; beat 2 minutes more. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture and 3/4 cup milk; beat on low after each just until combined. Stir in carrots. Spread batter over pineapple.
Bake 45 minutes or until golden and wooden pick inserted in center comes out clean.
Cool in pan on rack 5 minutes. Invert on platter. Cool 30 minutes.
Serves 9.
Each Serving: 374 cal, 15 gfat (9gsat.fat), 82 mg chol, 34l mgsodium, 56gcarbo, 2gfiber; 5gpro. Daily Values: 78% vitA, 12% vit.C, 8% calcium, 9% iron.
Recipe from: March 2008 Better Homes & Gardens Magazine.
Have not tried this, however, will in the near future. It looks very good in the photo and thought I would share for everyone to enjoy.