Upside-Down Gingerbread With Cranberries and Pineapple |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 9 |
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This cake reminds me of Little Women, because it makes me feel old-fashioned and cozy with the ginger smell. My daughter enjoyed it very much and my husband said he likes it better than regular pineapple upside-down cake. Ingredients:
1/2 cup firmly packed brown sugar |
1/4 cup butter, melted |
1 (8 ounce) can pineapple chunks, drained |
3/4 cup fresh or frozen cranberries |
1/4 cup chopped pecans or 1/4 cup walnuts |
1 1/3 cups all-purpose flour |
1/2 teaspoon baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
3/4 teaspoon cinnamon |
3/4 teaspoon ginger |
1/2 teaspoon allspice |
1/2 cup firmly packed brown sugar |
1/2 cup butter, softened |
1/2 cup boiling water |
1/2 cup molasses |
1/2 teaspoon maple extract (optional) |
1 egg, slightly beaten |
Directions:
1. Heat oven to 350 degrees.
2. In small bowl, combine 1/2 cup brown sugar and 1/4 cup butter.
3. Spread in bottom of ungreased 8 or 9inch square pan.
4. (Despite the recipe saying ungreased I like to lightly spray it with Pam, since when I didn't, a bit of the topping stuck to pan).
5. Arrange pineapple, cranberries, and nuts over sugar mixture.
6. In large bowl, combine flour, baking powder, baking soda, salt, cinnamon, ginger, and allspice.
7. Add all remaining gingerbread ingredients and blend well.
8. Pour batter evenly over pineapple, cranberries, and nuts.
9. Bake at 350 degrees for 45-55 minutes, until a toothpick inserted into center comes out clean.
10. Serve warm with whipped cream.
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