2 tablespoons butter, melted
1/3 cup brown sugar
1 can pineapple rings (you will have extra left over)
6 tablespoons (3/4 stick) unsalted butter, at room temperature
3/4 cup granulated sugar
2 extra-large eggs, at room temperature
1/3 cup sour cream
1/2 teaspoon grated lemon or orange zest
1/2 teaspoon pure vanilla extract
1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
Oven at 350.
For the topping:
swirl melted butter in a round cake pan, completely covering the bottom of the pan and as much of the sides without spilling the butter. Sprinkle the brown sugar over the butter. Arrange as many pineapple rings as will fit (5-6) over brown sugar, in a pleasing pattern. Dot with cherries as desired (in the holes of the rings, and decorated outside the rings as desired). Sprinkle coconut evenly over the top when done.**
For the cake:
Cream 6 tablespoons of butter and sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy. Lower the speed and beat in the eggs one at a time. Add the sour cream, zest, and vanilla and mix until combined. Sift together the flour, baking powder, and salt and, with the mixer on low speed, add it to the butter mixture. Mix only until combined.
Pour the cake batter evenly over the topping and bake for 30 to 40 minutes, until a cake tester comes out clean. Cool for 15 minutes, then, run a knife along the outside of the cake to loosen it and invert the cake onto a flat plate. If a pineapple sticks, ease it out and replace it in the design on top of the cake. Serve warm or at room temperature, dusted with confectioners' sugar or serve with whipped cream.
**Note-this is a fun cake to do with your kids. You can let them sprinkle the brown sugar and make any design they desire with the pineapple and cherries.
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