Saturday, May 21, 2011

Rapture Cake

Okay, so the world didn't end at 6pm, thank God, so I put a cake in the oven and then I put it in my tummy.  I have never made a pineapple upside down cake before, but I had been craving it so I went online and found a recipe at Pioneer Woman's Tasty Kitchen.  I have learned I can trust Pioneer Woman with food every time.
I just took this cake out of my oven.  OMG, it is so yummy!!!  Mine isn't as pretty as this picture, but it was definitely easy and quick.  There is most certainly some rapture going on in my living room.


Prep Time 10 Minutes
Cook Time 35 Minutes
Servings 8Difficulty Easy

Ingredients

  • 1 stick Butter, Unsalted
  • 1 cup Flour
  • 1 cup Sugar, Granulated
  • 2 teaspoons Baking Powder
  • ¼ teaspoons Salt
  • ¼ cups Water, Cold
  • 3 whole Eggs (large)
  • 1 cup Brown Sugar (loosely Packed)
  • 1 can (20 Oz. Size) Pineapple Tidbits, Drained
  • ½ jars (10 Oz. Size) Maraschino Cherries, Drained

Preparation Instructions

Preheat oven to 375ºF.
Melt the butter in a 9-inch cake pan. This takes about five minutes in the preheating oven.
While the butter is melting, combine the following in medium bowl using a wooden spoon: flour, granulated sugar, baking powder, salt, cold water, and eggs.
Take melted butter out of oven and sprinkle (in the order given) the following over it: brown sugar, pineapple tidbits, and cherries (arranged prettily).
Next, carefully pour the flour and sugar mixture into the pan.
Place in the oven and bake for 35 minutes, or until an inserted toothpick comes out clean. I usually start checking at about 25 minutes just to make sure not to over bake it. (Plus I’m a bit impatient.)
Once fully baked, remove from the oven and let rest for 3 minutes. Invert cake onto a pretty glass plate. (I usually need to scrape a little of the brown sugar off the bottom of the pan. I put it on the cake or sometimes just eat it. Yum!)

1 comment:

  1. Wow! This is one recipe I have GOT to try!

    ReplyDelete