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Pineapple Upside Down Cake
Ingredients
1¼ cups flour
2 teaspoons baking powder
¼ teaspoon salt
1 cup sugar
3/4 cup milk
1 teaspoon vanilla
1 egg
4 pineapple slices or 1 cup crushed pineapple
½ cup margarine or butter
¼ cup brown sugar
Directions
Melt ¼ cup margarine or butter in a 23 x 23 cm (9x9-inch) pan. Sprinkle brown
sugar evenly over melted margarine. Drain 4 pineapple slices or 1 cup of
crushed pineapple and arrange in pan. Mix flour, baking powder, and salt into a
mixing bowl. Stir in sugar. Add ¼ cup margarine or butter and milk. Beat for 2
minutes at medium speed in a mixer, scraping sides of bowl frequently. Add
vanilla and egg. Beat at medium speed for another minute and pour carefully
over pineapple in pan. Bake for 50 to 60 minutes or until cake springs back
when top is lightly touched with a finger. Remove from oven; turn upside down
all at once. Leave pan in place for 1 to 2 minutes so topping will not stick to
pan; remove pan. Serve warm or cold. Peaches may be substituted for
pineapple.