Pineapple Upside – down Cake

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Even though I can cook almost everything put in front of me, I had always taken for granted that I knew how to bake very well. After making up my mind to enter a contest, 90 minutes before the contest began, I whipped up a cake, typed up the recipe while the cake baked and rushed over to the farm show building. I arrived with 1 or 2 minutes to spare and 4 or so hours later I was awarded a 5th place ribbon (of 44 contestants)  for my efforts.
The recipe is below:

3 med eggs
¼ tsp. ground ginger)
1/2 tsp salt
½ tsp nutmeg
1 tsp vanilla
½ tsp cinnamon
1 ½ C. brown sugar
1 3/4 C. all purpose flour
2 tsp cornmeal
1 stick (4 oz) butter
2 tsp baking powder
1- 20 oz. can crushed pineapple
1 C. brown sugar

cake batter II

Preheat oven to 350 °
Lightly beat eggs. Add ginger, salt, nutmeg, vanilla, cinnamon and 1½ C. brown sugar  Mix well until mixture begins to foam. Using a strainer, strain pineapple juice into mix.  Mix in butter. Beat in baking powder. Let mixture sit for 1 minute. Slowly beat in flour.

cake bottom

Combine crushed pineapple and 1 C. brown sugar. Use mixture to line the bottom of a 10 inch baking pan  Top with . Mix cornmeal into  the batter and pour over the pineapple.

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Bake cake on center rack for 40 minutes, or until toothpick inserted into center comes out clean. After baking, allow the cake to cool on a rack for 5 minutes.  Run a knife around the edge of the cake to loosen it. Shake the cake from side to side a few times  to loosen pineapple topping. Flip cake onto a large plate.

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