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PINEAPPLE UPSIDE-DOWN POUND CAKE
This cake is worth every second of the effort it takes to make. Its smooth, creamy, melt-in-your-mouth texture will have you and your guests screaming in gastronomic ecstasy.
2 cans sliced pineapple in juice, drained, juice reserved
1 small can unsweetened cherries, drained
1/3 cup butter, melted
2/3 cup packed coconut palm sugar sugar
1 1/4 cups coconut palm sugar
3/4 cup butter, softened
1 teaspoon vanilla
3 eggs, room temperature
2 1/2 cups all-purpose whole-wheat flour
3 teaspoons baking powder, sifted with the flour
1/4 teaspoon salt, sifted with the flour
1 cup pineapple juice
Heat oven to 325°F.
In small bowl, stir together melted butter and brown sugar. Pour the mixture into the bottom of a 9x13 nonstick baking pan and spread evenly.
Place 12 pineapple rings over the butter/sugar mixture.
Fill in all the spaces between the pineapple rings with a whole cherry and set aside.
In large bowl, beat sugar and butter with electric mixer on medium speed until light and fluffy, scraping bowl occasionally.
Beat in vanilla and eggs until well blended.
Alternately add flour mixture and pineapple juice, beating well and scraping bowl after each addition.
Pour the batter into the pan, spreading evenly.
Bake 30-40 minutes or until toothpick inserted in center comes out clean.
Cool 5 minutes. Run knife around edge of cake to loosen; invert onto a cookie sheet covered with wax paper.
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PINEAPPLE UPSIDE-DOWN POUND CAKE
This cake is worth every second of the effort it takes to make. Its smooth, creamy, melt-in-your-mouth texture will have you and your guests screaming in gastronomic ecstasy.
2 cans sliced pineapple in juice, drained, juice reserved
1 small can unsweetened cherries, drained
1/3 cup butter, melted
2/3 cup packed coconut palm sugar sugar
1 1/4 cups coconut palm sugar
3/4 cup butter, softened
1 teaspoon vanilla
3 eggs, room temperature
2 1/2 cups all-purpose whole-wheat flour
3 teaspoons baking powder, sifted with the flour
1/4 teaspoon salt, sifted with the flour
1 cup pineapple juice
Heat oven to 325°F.
In small bowl, stir together melted butter and brown sugar. Pour the mixture into the bottom of a 9x13 nonstick baking pan and spread evenly.
Place 12 pineapple rings over the butter/sugar mixture.
Fill in all the spaces between the pineapple rings with a whole cherry and set aside.
In large bowl, beat sugar and butter with electric mixer on medium speed until light and fluffy, scraping bowl occasionally.
Beat in vanilla and eggs until well blended.
Alternately add flour mixture and pineapple juice, beating well and scraping bowl after each addition.
Pour the batter into the pan, spreading evenly.
Bake 30-40 minutes or until toothpick inserted in center comes out clean.
Cool 5 minutes. Run knife around edge of cake to loosen; invert onto a cookie sheet covered with wax paper.
