Great Grandma Ruths Tennessee Pineapple UpsideDown cake
9 or 10" round pan
preheat oven to 350* F
1 20 oz can pineapple slices - drain and save 2 Tablespoons of juice
3/4 C. Dark Brown Sugar
4 Tablespoons of cold butter
(optional) marascheno cheeries (put in holes in pineapple, and in other empty spaces if desired)
Cake:
1 1/2 c. flour
1/2 teaspoon of salt
3/4 c. of granulated sugar
1 1/2 teaspoons of baking powder
1/2 C. milk (I use whole milk)
4 Tablespoons of softened butter
1 whole egg
1 tsp vanilla extract
1. put cold butter into 9 or 10" round pan, and place into oven until butter is melted. Pull it out of oven, move pan to spread butter, then sprinkle evenly w/brownn sugar, and top with pineapple rings. (If you start in center, and work out in rings, its more even) Add cherries if you want them.
2.mix flour, salt, sugar, and baking powder in mixing bowl. Mix well. Add milk and melted butter, mix for 2 minutes using mixer, scraping twice, until smooth.
3. Add egg, the 2 Tablespoons of researved pineapple juice, and vanilla, mix a further two minutes, until batter is smooth.
4. very gently pour batter evenly over the top of the pineapple slices. Tap on counter once or twice to knock up air bubbles.
5. Bake about 40 minutes, or until center comes back when gently pressed. (It should be a nice medium brown) LET SET 5 MINUTES
6. Place plate or platter over pan, and turn it over quickly, gently whapping it onto counter, to get cake out smoothly. ENJOY!!
* Here is are two option:
-if you want you can cut wax paper to the size of the inside of your cake pan, and spray pan and line with wax paper before going to step 1...... This helps cake come out easier.
-You can also use a 9 or 10" cast iron skillet, if you have one.
9 or 10" round pan
preheat oven to 350* F
1 20 oz can pineapple slices - drain and save 2 Tablespoons of juice
3/4 C. Dark Brown Sugar
4 Tablespoons of cold butter
(optional) marascheno cheeries (put in holes in pineapple, and in other empty spaces if desired)
Cake:
1 1/2 c. flour
1/2 teaspoon of salt
3/4 c. of granulated sugar
1 1/2 teaspoons of baking powder
1/2 C. milk (I use whole milk)
4 Tablespoons of softened butter
1 whole egg
1 tsp vanilla extract
1. put cold butter into 9 or 10" round pan, and place into oven until butter is melted. Pull it out of oven, move pan to spread butter, then sprinkle evenly w/brownn sugar, and top with pineapple rings. (If you start in center, and work out in rings, its more even) Add cherries if you want them.
2.mix flour, salt, sugar, and baking powder in mixing bowl. Mix well. Add milk and melted butter, mix for 2 minutes using mixer, scraping twice, until smooth.
3. Add egg, the 2 Tablespoons of researved pineapple juice, and vanilla, mix a further two minutes, until batter is smooth.
4. very gently pour batter evenly over the top of the pineapple slices. Tap on counter once or twice to knock up air bubbles.
5. Bake about 40 minutes, or until center comes back when gently pressed. (It should be a nice medium brown) LET SET 5 MINUTES
6. Place plate or platter over pan, and turn it over quickly, gently whapping it onto counter, to get cake out smoothly. ENJOY!!
* Here is are two option:
-if you want you can cut wax paper to the size of the inside of your cake pan, and spray pan and line with wax paper before going to step 1...... This helps cake come out easier.
-You can also use a 9 or 10" cast iron skillet, if you have one.
