Wednesday, July 20, 2011

Pineapple Turn-A-Frown-Upside-Down Coffee Cake

I am re-posting this recipe because it deserves it's own stand alone post.  I made pineapple upside down coffee cake for dessert this Memorial Day.   Anthony was in a terrible mood until I handed him a fresh piece of this homemade dessert.  He immediately smiled, apologized, and was in a better mood the rest of the evening... yea... it's that good... which is why I now call it "Pineapple Turn-A-Frown-Upside-Down Coffee Cake".  Everyone could use a recipe like this one!

This makes me want to run downstairs and eat another piece

1/2c butter (1 stick)
1 cup packed brown sugar
12 canned pineapple rings in juice (need 2 cans, reserve 1/2c juice)
2c all purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon (plus more for serving)
1/2 cup butter (1 stick)
1/2 cup packed brown sugar
2 eggs
1/2 cup milk
1 tsp vanilla
Whipped cream for serving

1. Preheat oven to 350F.  Butter the bottom and sides of a cake pan.  Line with parchment paper and butter again.  For pineapple topping, melt butter in a sauce pan over medium heat.  Add 1c brown sugar.  Stir frequently until boiling.  Pour into pan.  Drain pineapple rings (reserving juice).  Fit 12 rings at the bottom of the pan.
2. In a medium bowl, whisk flour, baking powder, salt and cinnamon.  In a large mixing bowl mix softened butter, brown sugar, and granulated sugar with a mixer for 2 minutes.  Add eggs and mix.  Beat in 1/2 of flour mix.  Beat in reserved 1/2c pineapple juice and milk.  Beat in remaining flour and vanilla.
3. Pour batter carefully over the pineapples in the pan and spread evenly.  Bake 35 minutes or until a toothpick inserted near the center comes out clean.
4. Cool on a wire rack for 10 minutes (any less and the pineapple with stick).  Place a baking sheet over the cake and invert.  Pull off parchment paper.  Serve warm with whipped cream and extra cinnamon if desired.

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