Hawaiian Pineapple Upside-Down Cake

Recipe Ingredients

1/4 cup	49g / 1.7oz	Butter
3/4 cup	120g / 4.2oz	Light brown sugar - (packed)
10		Fresh pineapple slices, 1/2" thick
10		Maraschino cherries - drained
10		Walnut halves
1 1/4 cups	78g / 2.8oz	Sifted all-purpose flour
1 3/4 teaspoons	8.8ml	Baking powder
1/2 teaspoon	2.5ml	Salt
1/4 cup	49g / 1.7oz	Shortening
1 cup	198g / 7oz	Sugar
1		Egg
1/2 cup	118ml	Milk - plus
1 teaspoon	5ml	Milk
1 1/4 teaspoons	6.3ml	Vanilla
1/4 teaspoon	1.3ml	Lemon extract
3/4 teaspoon	3.8ml	Grated orange peel
3/4 teaspoon	3.8ml	Grated lemon peel
1/2 cup	46g / 1.6oz	Shredded coconut

Recipe Instructions

Heat oven to 350 degrees.

In 10-inch cast-iron or heavy ovenproof skillet, melt butter. Add brown sugar and stir several minutes to dissolve. Arrange pineapple slices close together in mixture, in a single layer. Cut remaining slices in half and stand around sides of pan. Place a cherry in the center of pineapple with a walnut half on top. Keep warm while mixing cake.

Sift together flour, baking powder and salt. Beat shortening and sugar, until combined. Beat in egg until light and fluffy, about 1 minute. Add flour mixture alternately with milk, mixing well. Stir in flavorings and peels; fold in coconut. Spread over pineapple in prepared pan.

Place baking sheet on rack below skillet in case of spills. Bake 50 to 55 minutes, or until pick inserted in center of cake comes out clean. Remove from oven and let cake stand in skillet 10 to 15 minutes.

Loosen edges carefully and invert onto serving plate, being careful not to disturb cherries and nuts. Allow pan to rest over cake one minute so syrup will drain.

This recipe yields 8 to 10 servings.

Source:
The Los Angeles Times, 08-03-2003

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