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recipe:pineappleupsidedowncake [2014/11/23 03:15] rob [Scratch Cake] |
recipe:pineappleupsidedowncake [2014/11/23 03:17] rob [Scratch Cake] |
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| - Heat oven to 350 deg. | - Heat oven to 350 deg. | ||
| - | - Heat brown sugar and pineapple juice in 10" straight high sided skillet. Cook until mixture is bubbly and starts to thicken. Remove from heat and whisk in butter and vanilla. When mixture has slightly cooled press in the pineapple chunks and set aside. | + | - Heat brown sugar and pineapple juice in 10" straight high sided skillet. Cook until mixture is bubbly and starts to thicken. Remove from heat and whisk in butter and vanilla. When mixture has slightly cooled press in the pineapple chunks and set aside. Allow to harden prior to cake addition. |
| - In medium dry bowl whisk FLOUR, CORNMEAL, BAKING POWDER, and SALT; set aside. | - In medium dry bowl whisk FLOUR, CORNMEAL, BAKING POWDER, and SALT; set aside. | ||
| - In larger wet bowl whisk GRANULATED SUGAR, BROWN SUGAR, EGGS together until thick and homogeneous, about 45 sec. Slowly whisk in BUTTER until combined. Add SOUR CREAM and VANILLA, whisk until combined. | - In larger wet bowl whisk GRANULATED SUGAR, BROWN SUGAR, EGGS together until thick and homogeneous, about 45 sec. Slowly whisk in BUTTER until combined. Add SOUR CREAM and VANILLA, whisk until combined. | ||