Pineapple Upside Down Gouda Cake |
|
 |
Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
|
A delicious recipe adapted from the Wisconsin Milk Marketing Board! Ingredients:
1/4 cup unsalted butter, melted |
1/2 cup brown sugar |
1/4 cup pineapple juice |
1/4 cup pineapple juice |
3 -4 canned pineapple rings, drained (do not use fresh pineapple) |
3/4 cup flour |
1 teaspoon baking powder |
1/4 teaspoon salt |
1/4 cup unsalted butter, softened |
3/4 cup sugar |
2 large eggs |
1 cup finely shredded wisconsin gouda cheese |
heavy cream, whipped (optional) |
Directions:
1. Line the bottom of a round 8x2 inch cake pan with parchment or wax paper.
2. Combine melted butter, brown sugar and 1/4 cup of the pineapple juice. Pour into the prepared cake pan. Arrange pineapple slices over mixture. Set aside.
3. Combine flour, baking powder and salt. In a large mixing bowl, cream butter and sugar with an electric mixer. Add eggs, one at a time, beating well after each addition. Add flour mixture and beat on low speed until well-combined. Stir in remaining pineapple juice and cheese.
4. Pour batter over pineapple slices in cake pan.
5. Bake at 375 degrees F for 30 to 35 minutes. Cool 10 minutes. Carefully invert onto serving platter. Remove pan and paper.
6. Serve warm with whipped cream, if desired.
|
|