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Recipe by: corentin-benoÎt
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See below ingredients and instructions of the recipe
1 cn Pineapple Slices In Syrup
(1 pound 4 ozs)
1/4 c Butter
2/3 c Brown Sugar, Firmly Packed
Maraschino Cherries
1 c Unbleached Flour, Unsifted
3/4 c Granulated Sugar
1 1/2 ts Baking Powder
1/2 ts Salt
1/2 c Milk
1/4 c Vegetable Oil (Or Solid
Vegetable Shortening)
1 lg Egg
1/4 ts Grated Lemon Rind
1 ts Lemon Juice
1 ts Vanilla Extract
Drain the pineapple, reserving 2 Tbls of the juice. Melt the butter
in a heavy 10-inch ovenproof skillet. Stir in the brown sugar and
reserved pineapple syrup, blending well. Remove from the heat.
Arrange the pineapple slices in the sugar mixture in a balanced
arrangement. Place a maraschino cherry in the center of each
pineapple slice. Combine the flour, sugars, baking powder, and salt
in a large bowl. Add the milk and oil then beat, with an electric
mixer set on high speed, for 2 minutes. Add the egg, lemon rind,
lemon juice and vanilla extract and beat for an additional 2 minutes.
Carefully pour the batter over the pineapple in the skillet,
spreading evenly. Bake in a preheated oven for 25 minutes or until
the cake tests done. Remove from the oven and cool on a wire rack for
5 minutes. Place a serving plate upside down on the top of the
skillet and invert the skillet and plate. Serve this cake warm.
VARIATION: For Peach Upside-Down Cake, use a can of peach halves
instead of the pineapple slices and proceed as above.
English celebrity chef also known as The Naked Chef. BBC food television shows.
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
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