Minature Pineapple Upside Down Cakes |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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A favorite old fashioned dessert .... and with the smooth toffee and overtones of the Eblana liqueur add great flavor to the topping on this great Irish recipe ........... ..courtesy of Irish Spirit Ingredients:
topping |
4- tablespoons unsalted kerrygold irish butter( or any butter) lol |
1/3- cup light brown sugar |
2- tablespoons eblana liqueur |
8- pineapple slices , drained |
8- maraschino cherries |
cake |
1/2 - cup sweetened flaked coconut |
1 1/2 - cups all- purpose flour |
1/2- teaspoon baking powder |
1/4- teaspoon baking soda |
1/2- teaspoon salt |
1/2 - cup granulated sugar |
1- egg |
1- teaspoon vanilla extract |
3/4 - cup buttermilk |
Directions:
1. Preheat oven to 350 degrees f. generously butter 8 -( 8 ounces ) ramekins
2. topping ............
3. in a small saucepan over medium - low heat , combine the butter, brown sugar, and liqueur
4. cook stirring constantly, for 5-6 minutes or until the sugar has melted and the mixture is smooth..........
5. divide the mixture among the prepared ramekins
6. place a pineapple slice over the syrup and a cherry in the center of the pineapple..........set aside........
7. ***************************************
8. cake.................
9. in a small skillet over medium heat toast the coconut stirring frequently for 2- 3 minutes , or until it begins to lightly brown
10. remove from heat and let cool
11. in a large bowl stir together the flour , baking powder, baking soda, and salt.set aside.......
12. in a large bowl beat the the butter, granulated sugar with am electric mixer until light and fluffy
13. beat in the egg and vanilla
14. beat in half the flour mixture and half the buttermilk until well mixed, then beat in the remaining flour and buttermilk until smooth.
15. stir in the coconut
16. spoon the batter into the prepared ramekins and place them on a baking sheet.
17. bake for 28 - 30 minutes or until the tops are golden brown
18. remove from the oven and let cool on a wire rack for 5 minutes
19. run a knife around the edges of the ramekin and invert them onto each dessert plate
20. serve warm or at room temperature..........enjoy
21. makes 8
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