Pineapple upside down cake:::gwhp32a

1 Servings

Ingredients

Quantity Ingredient
1¼ cup Cake Flour; sifted
1¼ teaspoon Baking Powder
¼ teaspoon Salt
¾ cup Granulated sugar
4 tablespoons Butter; softened
1 Egg; well beaten
½ cup Milk
1 teaspoon Vanilla
4 tablespoons Butter
½ cup Brown sugar; packed
4 Pineapple;slcs/ cut in wedg
1 cup Pecan; broken meats

Directions

Sift flour once, measure, add baking powder, salt, and sugar, and sift together three times. Add butter. Combine egg, milk, and vanilla. Add to flour mixture, stirring until all flour is dampened; then beat vigorously 1 minute. Melt 4 tablespoons butter in 8x8x2-inch pan or 8-inch skillet over low flame. Add brown sugar and cook and stir until thoroughly mixed. On this arrange pineapple wedges, and sprinkle nuts over top. Turn batter out on contents of pan. Bake in moderate oven ( 350 degrees F. ) 50 minutes, or until done. Loosen cake from sides of pan with spatula, Turn upside down on dish with pineapple on top. Garnish with whipped cream, if desired. Other fruits may be substituted for pineapple and nuts in this recipe.

These fruits include sliced apples, sliced peaches, cooked apricots or prunes, or canned or fresh cherries, seeded. Kate Smith Collection 1940 Published by General Foods Corp

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