Pineapple Upside Down Cake
|Butter||1⁄4 Cup (4 tbs)|
|Brown sugar||1 Cup (16 tbs)|
|Canned pineapple slices||8|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Cake flour||1 1⁄2 Cup (24 tbs), sifted|
|Baking powder||1 1⁄2 Teaspoon|
|Scalded milk||3⁄4 Cup (12 tbs)|
Add salt to eggs and beat them until light and fluffy.
Add sugar gradually and continue beating until thick and lemon colored.
Sift flour and baking powder.
Add flour mixture to the batter gradually, blending well.
Scald milk and add butter.
Add this hot mixture all at once to the batter and stir quickly until thoroughly blended.
Add vanilla and blend.
Pour over pineapple slices in skillet.
Cover and place over low heat.
Bake 35-40 minutes on top of the range.
Tilt cover during last 5 minutes of baking time to aid in drying top of cake.
This cake may also be baked in the oven at 350F about 45 minutes.