Pineapple Upside-Down Gingerbread Cake
Prep Time: 5 Minutes
Bake: 35 Minutes
Cool: 10 Minutes
Yield: Makes 8 servings
a.. 3/4 cup butter, divided
b.. 1 1/2 cups firmly packed light brown sugar, divided
c.. 2 cups coarsely chopped fresh pineapple
d.. 1 1/2 cups all-purpose flour
e.. 2 teaspoons ground ginger
f.. 1 teaspoon ground cinnamon
g.. 1/4 teaspoon ground cloves
h.. 3/4 teaspoon baking soda
i.. 1/2 teaspoon salt
j.. 1/2 cup hot water
k.. 1/2 cup molasses
l.. 1 large egg
Preparation
1.. 1. Preheat oven to 350°. Melt 6 tablespoons butter in a 10-inch cast iron
or heavy ovenproof skillet over medium heat. Tilt skillet to coat sides. Remove
from heat, and stir in 1 cup brown sugar. Arrange pineapple on bottom of
skillet; set aside.
2.. 2. Stir together flour and next 5 ingredients in a large bowl. Set aside.
3.. 3. Melt remaining 6 tablespoons butter in a small saucepan. Remove from
heat, and stir in 1/2 cup hot water, molasses, and remaining 1/2 cup brown
sugar. Whisk in egg.
4.. 4. Add butter mixture gradually to flour mixture, stirring until well
blended. Pour batter into prepared skillet.
5.. 5. Bake 35 to 40 minutes or until a toothpick inserted in center comes
out almost clean. Cool in pan 10 minutes. Invert cake onto a round platter.
Scrape any sugar mixture left in skillet over cake. Serve warm or at room
temperature.
~ Have a nice day & Enjoy the recipes ~
Arlette Arthur
[Non-text portions of this message have been removed]
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