Double-Ginger Pineapple Upside-Down Cake

By mamapig

Ingredients

• 1/4 cup butter
• 1/2 cup packed brown sugar
• 1/4 cup crystalized ginger, chopped
• 1/2 fresh pineapple, peeled and cored
• 1 1/3 cup all purpose flour
• 2/3 cup sugar
• 2 tsp. baking powder
• 1/2 tsp. ground ginger
• 1/4 tsp. salt
• 2/3 cup milk
• 1/4 cup butter, softened
• 1 egg
• 1 tsp. vanilla

Details

Servings 8

Preparation

Step 1

Preheat oven to 350°. Place 1/4 cup butter in an 8" square cake pan. Place pan in oven for 5 minutes or until butter melts. Remove pan from oven and stir in brown sugar. Sprinkle with crystalized ginger. Slice pineapple into 1/4" rings. Cut each ring into quarters. (you should have about 2 cups) Starting in the center of the pan, arrange slices in radiating, overlapping circles to make a shingled pattern over the bronw sugar mixture. Set aside

In medium mixing bowl, stir together flour, sugar, baking powder, ground ginger and salt. Add milk, 1/4 cup softened butter, egg and vanilla. Beat with an electric mixer on low speed until combined. Beat on medium speed for 1 minute. (batter might still be lumpy) Spread into prepared pan.

Bake 30 to 35 minutes or until a wooden toothpick inserted near the center comes out clean. Cool on wire rack for 5 minutes. Loosen sides of pan, invert onto plate. Serve warm.

Makes 8 servings.