Pineapple Upside – down Cake

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.


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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