Pineapple Upside-Down Cake
This recipe for the classic American cake is an adaptation of one that appears in The Fannie Farmer Cookbook (Alfred A. Knopf, 1990).
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Cooking tools:
- Cast iron skillet
- Oven
- Stove
- Mixing bowl
- Pot
- Wooden spoon
- Spatula
- Measuring cup
- Measuring spoon
- Toothpick
- Plate
Ingredients
- 12 Tbsp. butter
- 1 cup light brown sugar
- 5 canned pineapple rings, drained (reserve juice)
- 5 maraschino cherries, drained and stemmed
- 1 1⁄2 cups flour
- 1⁄2 cup granulated sugar
- 2 tsp. baking powder
- 1⁄2 tsp. salt
- 1⁄2 cup milk
- 1 egg
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