Tuesday, February 28, 2012

Individual Peach Pineapple Upside Down Cakes

If you are looking for an easy but fancy dessert to serve to your family or guests, try this one.  It is a fabulous mix of peach cobbler and pineapple upside down cake.  You will need the following ingredients:

1 stick butter divided
2/3 cup white sugar
1 cup cake flour
1 egg
1/4 tsp salt
1 tsp baking powder
1 tsp almond extract
1 can pineapple rings
2/3 cup packed brown sugar
1 can sliced peaches
6 Marschino cherries, blueberries, or raspberries

I baked these in my individual tart pans but you can bake them in a jumbo muffin tin if you like just be sure to spray it with baking spray.  I placed the tart pans on a baking sheet.
Cut stick of butter in half.  Melt one half, for the topping and save the rest for the cake batter.  Divide the melted butter evenly between the tart pans.

Sprinkle brown sugar evenly over the butter in each pan.

Drain pineapple reserving the juice.  Place one pineapple ring in the center of each pan.  Place the peaches around the pineapple. The sliced peaches I bought were a little too thick so I had to slice them again.  Place a cherry, raspberry, or blueberry in the center of the pineapple. 

In a medium mixing bowl beat the other half of the stick of butter and the white sugar until fluffy.

Add salt, baking powder, egg, almond extract, and 5 Tblsp of reserved pineapple juice.  Beat well.
Add the flour and stir in by hand until smooth.  

Divide the batter evenly among the tart pans.

Bake at 350 degrees for 25-30 minutes until golden brown on the top.  It's a good thing I put the tart pans on a baking sheet, as some of the caramel leaked out.  What a mess that would've made in my oven.

Invert pans onto a plate and slightly loosen the tops.  Lucky me, they came right out.

Serve with a dollop of whipped cream if you like.  They are fantastic when served warm.

1 comment:

  1. Those look delightful - I've pinned this one to try later this spring. Yum!


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