'Tis the season means entertaining and entertaining means, among other things, dessert! So I put the task to our extern student Pia Armogan.
On a side note, Pia is a former Sobeys employee. She worked with Sobeys Ontario Division for a total of four years and held several positions in Accounting. It seems that her passion for food won over her passion for a balanced account. I thought that it was an interesting coincidence to end up doing her externship in the Compliments Culinary Centre.
Back to the cake.
We felt that this would make a good holiday recipe as it is not too difficult and it is colourful and tastes great. Perfect for the holidays!
Upside-down Pineapple Cake
Makes 9 pieces
Prep time: 20 minutes
Total time: 1 hour
1/2 cup packed brown sugar
3 tbsp butter
9 slice pineapple drained
9 maraschino cherries
3 tbsp water
3/4 cup sugar
1/3 cup butter
1 large egg
2/3 cup milk
1 tsp Compliments Pure Vanilla Extract
1 cup Compliments All Purpose Flour
1 ½ tsp baking powder
1/4 tsp salt
- Pre-heat oven to 325°F. In a small sauce pan heat brown sugar, butter, and water. Stir mixture until it boils. Grease the side of an 8x8 baking pan and pour the mixture in. Arrange slice pineapple and cherries.
- With an electric mixer cream sugar and butter. Add egg, milk, vanilla and mix well. Combine all dry ingredients and fold with a spatula into the wet ingredients.
- Pour batter into the pan. Put it in the oven for 40 minutes, or insert a toothpick in the middle and comes out clean.
I love the edges of this cake gooey, caramelized goodness, Thank you Pia! Give this recipe a try over the holidays, I hope that you like it.
Regards,
Chef Ian
Nutritional Analysis per Serving:
Energy: 300 (kcal)
Protein: 4 g
Fat: 9 g
Saturated Fat: 6 g
Cholesterol: 45 g
Carbohydrates: 53 g
Fibre: 1 g
Sodium: 160 mg
Potassium: 43.17 mg
