Thursday, December 26, 2013

Cranberry Pineapple Upside-Down Cake

1 cup packed brown sugar
1/2 cup butter, melted
1 can (20 oz.) sliced pineapple, drained
1 cup fresh or frozen cranberries

1 cup butter, softened
1 1/4 cups sugar
2 eggs
1 tsp. vanilla extract
2 cups all-purpose flour
2 tsp. baking powder
1 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground allspice
3/4 cup sour cream
1 cup fresh or frozen cranberries, halved
Low fat whipped cream

1.  Preheat oven to 350 degrees.  In a small bowl, mix brown sugar and butter; spread onto the bottom of a greased 13X9 inch baking pan.  Top brown sugar mixture with pineapple slices.  Place a whole cranberry in the center of each pineapple slice; sprinkle remaining cranberries around pineapple slices.

2.  For cake, in a large bowl, cream butter and sugar until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Beat in vanilla.  In another bowl, whisk flour, baking powder, salt, cinnamon, and allspice;  add to creamed mixture alternately with sour cream, beating well after each addition.  Fold in cranberries; spoon over pineapple.

3.  Bake 50 to 60 minutes or until a toothpick inserted in center comes out clean.  Cool 10 minutes; invert on to a serving plate.  Serve war with whipped cream.

402 calories per serving (eek!)

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