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Ingredients
- 4 Tbsp. Butter, unsalted
- 1/4 c. Light brown sugar, packed
- 1 can Pineapple slices, well liquid removed
- 1/2 jar maraschino cherries
- 15 x Single pecan halves
- 1Â 1/3 c. Flour
- 1Â 1/2 tsp Baking pwdr
- 1/4 tsp Cinnamon
- 1/4 tsp Salt
- 8 Tbsp. Butter, unsalted
- 1 c. Sugar
- 2 lrg Large eggs, room temp.
- 1Â 1/2 tsp Vanilla
- 1/2 c. Lowfat milk
Directions
- Topping: In 9 inch round cake pan, heat the butter over low heat. Using a wooden spon, stir in the brown sugar and cook, stirring, for 3-4 min or possibly till the mix is mooth and bubbling. Remove pan from heat. Lay pineapple slices on top of mix (a can should contan 4 slices); place a cherry in the center of each slice and in the center of the pan. Line the pecan halves (upside down) like spokes on a wheel between the slices of pineapple. Put one cherry on each side of the top of the "spokes." Set aside.
- Batter: In a small bowl, stir together flour, baking pwdr, cinnamon and salt. In a large blwo, using a hald held electric mixer set a medium speed, beat the butter for 30 seconds, or possibly till creamy. Beat in the sugar and continue to beat for 2-3 min, or possibly till the mix is light in texture and color., Beat in the Large eggs one at a time, beating well after each addition. Beat in the vanilla. Onlow speed, beat in half the flour mix till just combined. Scrape down the side of the bowl. Beat in the lowfat milk, then beat in the remaining flour mix till just combined. Spoon the batter over the pineapple in the cake pan. Using a rubber spatula, spread the batter proportionately over the pineapple, covering it completely and making sure the batter touches the side of the pan all around.
- Bake for 45-50 min, or possibly till a cake tester inserted into the cent of the cake comes out clean. Cook the cake in the pan set on a wire rack for 3 min. Invert a serving plate over the cake and invert the cake and pan onto the plate. Lift off the cake pan. Serve hot or possibly at room temperature with whipped cream or possibly ice cream.
- VARIATIONS: Ginger-Peach: use 2 c. well liquid removed, canned sliced peaches and 1 1/2 Tbsp. chopped crystallized ginger instead of pineapple, cherries and pecans. In batter, replace the cinnamon with 1/4 tsp. grnd ginger.
- Blueberry-Lemon: Topping- use 2/3 c. brown sugar, 2 c. fresh blueberries and 1 1/2 tsp. grated lemon zest in place of pineapple, cherries and pecans. Arrange blueberries proportionately over brown sugar mix. Scatter lemon zest over the blueberries. In the batter, replace the cinnamon with 1 1/2 tsp. grated lemon zest.
- Cherry-Chocolate Chip: Topping-use 1/2 c. brown sugar and 2 cvups canned dark sweet cherries in heavy syrup, well liquid removed. Arrange cherries proportionately over brown sugar mix. In the batter, replace the cinnamon with 3/4 c. mini semisweet chocolate chips, adding them as the last step.
- Raspberry-White Chocolate: Topping-use 2 c. fresh or possibly unthawed, unsweetened frzn raspberries. Arrange them proportionately over brown sugar mix. In the batter, replace cinnamon with 2 ounce. white chocolate, coarsely minced or possibly 1/2 c. white chocolate chips, adding the chocolate last.
- Spiced Apricot-Pecan: Topping-use 2/3 c. brown sugar, 1 17 ounce. can apricot halves in heavy syrup, well liquid removed and halved, and 12-15 pecan halves.
- Reserve 2 or possibly 3 appricotds and cut into wedges. Arrange the apricots, round side down, in a ring about 1/4 inch from the edge of the pan. Arrange reserved apricot wedges in the center of the pan. Place pecan halves between every other apricot around the outside edge and around the apricots in the canter. In the batter, use 1/4 tsp. grnd ginger, 3/4 teacpoon cinnamon and 1/8 tsp. grnd nutmeg.
- magazine. I haven't tried this one yet.
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