Minature Pineapple Upside Down Cakes
From minitindel 15 years ago
- 30 minutes to make
- Serves 8
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 ************************* shopping list
- 4- tablespoons unsalted Kerrygold Irish butter( Or any butter) lol shopping list
- 1/3- cup light brown sugar shopping list
- 2- tablespoons Eblana liqueur shopping list
- 8- pineapple slices , drained shopping list
- 8- maraschino cherries shopping list
- ****************************** shopping list
- ****************************** shopping list
- CAKE******* shopping list
- 1/2 - cup sweetened flaked coconut shopping list
- 1 1/2 - cups all- purpose flour shopping list
- 1/2- teaspoon baking powder shopping list
- 1/4- teaspoon baking soda shopping list
- 1/2- teaspoon salt shopping list
- 1/2 - cup granulated sugar shopping list
- 1- egg shopping list
- 1- teaspoon vanilla extract shopping list
- 3/4 - cup buttermilk shopping list
How to make it
- Preheat oven to 350 degrees f. generously butter 8 -( 8 ounces ) ramekins
- topping ............
- in a small saucepan over medium - low heat , combine the butter, brown sugar, and liqueur
- cook stirring constantly, for 5-6 minutes or until the sugar has melted and the mixture is smooth..........
- divide the mixture among the prepared ramekins
- place a pineapple slice over the syrup and a cherry in the center of the pineapple..........set aside........
- ***************************************
- cake.................
- in a small skillet over medium heat toast the coconut stirring frequently for 2- 3 minutes , or until it begins to lightly brown
- remove from heat and let cool
- in a large bowl stir together the flour , baking powder, baking soda, and salt.set aside.......
- in a large bowl beat the the butter, granulated sugar with am electric mixer until light and fluffy
- beat in the egg and vanilla
- beat in half the flour mixture and half the buttermilk until well mixed, then beat in the remaining flour and buttermilk until smooth.
- stir in the coconut
- spoon the batter into the prepared ramekins and place them on a baking sheet.
- bake for 28 - 30 minutes or until the tops are golden brown
- remove from the oven and let cool on a wire rack for 5 minutes
- run a knife around the edges of the ramekin and invert them onto each dessert plate
- serve warm or at room temperature..........enjoy
- makes 8
The Rating
Reviewed by 4 people-
Sounds incredible! Love this one for sure! YUMMMMY!
gapeach55
in Covington loved it
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Oh aye Minit, tis a fine dessert that it is. Ta for sharing your "5" fork winner!
lor
in Toronto loved it
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OK. These sound absolutely terrible. The process is cumbersome, the ingredients arcane. One big YUCK!
NOT! Thanks so much, tink!
Lorraine
lacrenshaw
in Horsham loved it
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