Pineapple upside down cake with rosemary

8 servings

Ingredients

Quantity Ingredient
1 tablespoon Stick Margarine; Melted
⅓ cup Packed Dark Brown Sugar
1 teaspoon Rosemary; Chopped
6 Pineapple Rings In Juice
1¼ cup All-Purpose Flour
1½ teaspoon Baking Powder
⅛ teaspoon Salt
¼ cup Stick Margarine; Softened
⅔ cup Granulated Sugar
1 teaspoon Vanilla Extract
1 large Egg
½ cup Skim Milk
Rosemary Sprigs; Optional

Directions

Preheat oven to 350°. Coat bottom of a 9-inch round cake pan with melted margarine. Sprinkle brown sugar and rosemary over margarine. Arrange pineapple slices in a a single layer over brown sugar-rosemary mixture; set aside. Combine flour, baking powder, and salt in a bowl; stir well. Set aside. Beat ¼ cup margarine and granulated sugar at medium speed of mixer until well blended. Add vanilla and egg; beat well. Add flour mixture to creamed mixture alternately with milk, beginning and ending with flour mixture; beat well after each addition. Pour batter over pineapple slices.

Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack. 4. Loosen cake from sides of pan, using a narrow metal spatula. Invert onto a cake plate; cut into wedges. Garnish with rosemary sprigs if desired. Serve warm.

Recipe by: Cooking Light

Posted to EAT-LF Digest by "Sherilyn" <sherilyn70@...> on Oct 23, 1999, converted by MM_Buster v2.0l.

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