Pineapple rosemary upside-down cake
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Pineapple rosemary upside-down cake
  Pineapple    Rosemary    Cakes  
Last updated 6/12/2012 1:18:05 AM. Recipe ID 48773. Report a problem with this recipe.
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      Title: Pineapple rosemary upside-down cake
 Categories: Cakes
      Yield: 12 Servings
      3 tb Butter
    1/4 c  Sugar, brown
     16 oz Pineapple, crushed

    1/4 c  Butter
    3/4 c  Sugar
      1 tb Rosemary, packed/minced
           - (fresh)
    1/4 c  Sour cream
    1/2 ts Vanilla
      1    Egg; beaten
      2 ts Baking powder
    1/4 ts Salt
  1 1/4 c  Flour, all-purpose
    1/2 c  Walnuts; chopped
  Topping:  Preheat oven to 350 F.  Melt butter in an 8" x 8" pan in the
  oven.  Mix in brown sugar and spread evenly over pan bottom. Drain
  juice from pineapple into a measuring cup and reserve. Spread drained
  pineapple evenly over the butter mixture. Cake: Cream butter, add
  sugar and mix thoroughly. Stir in rosemary. In a separate bowl,
  combine 1/4 cup of the reserved pineapple juice with sour cream,
  vanilla extract, and beaten egg. In another bowl, combine dry
  ingredients. Add dry ingredients to butter and sugar mixture
  alternately with liquid mixture, mixing well after each addition.
  Quickly fold in chopped nuts. Spread batter evenly over topping in
  pan. Bake about 25 minutes until cake tests done. Cool on wire rack
  10 to 15 minutes before turning out onto plate. Top with whipped
  cream to serve, if desired.

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Recipe ID 48773 (Apr 03, 2005)

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