Syrup-Glazed Pineapple Upside Down Cake
|Brown sugar||1⁄2 Cup (8 tbs), firmly packed|
|Pineapple||1 Can (10 oz), sliced (in syrup, about 1 lb. 4 oz)|
|All purpose flour||1 Cup (16 tbs)|
|Baking powder||1 Teaspoon|
|Granulated sugar||1 Cup (16 tbs)|
In a heavy 10-inch frying pan with an ovenproof handle, melt butter over medium-low heat.
Add brown sugar and cook, stirring constantly, for about 10 minutes or until bubbly.
Remove pan from heat.
Drain pineapple and reserve 1/4 cup of the syrup.
Place pineapple slices in a single layer atop sugar-butter mixture; set aside to cool.
Meanwhile, in a small bowl, combine flour, baking powder, and salt; set aside.
In another bowl, beat eggs with the granulated sugar until light and fluffy; add the reserved 1/4 cup pineapple syrup.
Fold dry ingredients into egg mixture.
Pour over pineapple in frying pan.
Bake, uncovered, in a 350° oven for 35 to 40 minutes or until a wooden pick inserted in center comes out clean.
While still warm, loosen cake with a spatula and immediately turn out on a serving plate; let pan rest briefly on cake so syrup can drizzle over cake.