Recipe: Pineapple Upside Down Cake (using cake flour and pecans)

PINEAPPLE UPSIDE DOWN CAKE

1 1/4 cups cake flour
3/4 cup granulated sugar
1 1/4 teaspoons baking powder
1/4 teaspoon salt
4 tablespoons butter, softened
1 egg, well beaten
1/2 cup milk
1 teaspoon vanilla
4 tablespoons butter
1/2 cup brown sugar, packed
4 pineapple slices, cut in wedges*
1 cup pecan (broken meats)
Whipped cream (optional, for serving)

Preheat oven to 350 degrees F.

Sift flour once and then measure. Add sugar, baking powder and salt; sift together three times. Add 4 tablespoons softened butter and set aside.

Combine egg, milk, and vanilla. Add to flour mixture, stirring until all flour is dampened; then beat vigorously 1 minute.

Melt 4 tablespoons butter in an (8x8x2-inch) pan or (8-inch) skillet over low flame. Add brown sugar and cook and stir until thoroughly mixed. On this arrange pineapple wedges, and sprinkle nuts over top.

Pour batter over on pineapple in pan.

Bake at 350 degrees F for 50 minutes, or until done. Loosen cake from sides of pan with spatula, Turn upside down on dish with pineapple on top.

Serve garnished with whipped cream, if desired.

*VARIATIONS:
Other fruits may be substituted for pineapple and nuts in this recipe. These fruits include sliced apples, sliced peaches, cooked apricots or prunes, or canned or fresh cherries, seeded.