Description
The mace in the batter is a great addition. Perfectly spicy and compliments the sticky gooey pineapple and brown sugar on top. Can be served cold or warm, but especially good served warm.
Ingredients
Topping:
1 – 20 oz. can sweetened, crushed pineapple (or pineapple rings and cherries)
1/4 c. (1/2 stick) butter
3/4 c. brown sugar
Cake:
1–1/4 c. sifted unbleached all-purpose flour
2/3 c. granulated sugar
2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. ground mace
1/3 c. (2/3 stick) butter, softened
1/2 c. milk
1 tsp. vanilla extract
1 egg
Instructions
Preheat oven to 350° F.
Drain the pineapple thoroughly in a mesh strainer, discard liquid (or, if using rings remove from juice).
Spray the sides and bottom of a 9″ square or round pan with vegetable spray. Melt the butter in the pan in the preheated oven.
Add the brown sugar to the butter and blend. Spread the drained pineapple or rings and cherry evenly over the mixture, but do not mix. Set aside.
In a mixer bowl, resift the flour, sugar, baking powder, salt & mace. Add the softened butter, milk & vanilla. Beat on low speed for 1-1/2 minutes, then add the egg and beat 1-1/2 minutes longer.
Spread the batter evenly over the pineapple with a rubber spatula – the batter is quite thick.
Bake for 35 to 40 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
Remove from oven, loosen edges with knife, and invert immediately onto platter. Let cool before serving.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Cakes