Amber and Brooks are back in the kitchen with another delicious recipe for you to try.
Amber's Pineapple Upside Down Cake Recipe
½ stick unsalted butter
½ C lt. brown sugar (packed)
¼ tsp. cinnamon
¼ tsp. ground cloves
20 oz. can pineapple rings in juice (drained)
¼ C chopped pecans (optional)
½ stick unsalted butter (room temp)
¾ C sugar
1 large egg (room temp)
1 tsp. vanilla extract
½ tsp. coconut extract
½ tsp. salt
2 tsp. baking powder
1 1/3 C All Purpose flour
½ C half&half (room temp)
Preheat oven to 375 degrees. Grease a 9” cake pan (round or square). I use Baker’s Joy.
melt the butter and mix in brown sugar, cinnamon, and cloves. Spread evenly in the bottom of the pan. Lay pineapple rings flat on top of brown sugar mixture, then place maraschino cherries in the center of each pineapple and in any open spaces. If using pecans, sprinkle on top. Set pan aside.
Beat butter and sugar until smooth. Slowly mix in egg, vanilla and coconut flavor. In separate bowl, mix together dry ingredients (Flour, baking powder, salt). Add dry ingredients and half and half, alternating back and forth between the two (1/3 of your dry ingredients, ¼ C half/half, etc.) mixing slowly until just combined. Pour into cake pan over the pineapple layer. The batter will be thick, so spread carefully to the edges then bake for 30-35 minutes. Remove from oven and let rest for 10 minutes. Place serving
plate on top of the cake pan, then flip the two together so that the cake pan is resting upside down on the cake plate. Let rest another 3-5 minutes, then remove pan. Serve warm and ENJOY!