*  Exported from  MasterCook  *
 
                    PINEAPPLE ROSEMARY UPSIDE-DOWN CAKE
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Cakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----TOPPING-----
    3       tb           Butter
      1/4   c            Sugar, brown
   16       oz           Pineapple, crushed
                         -----CAKE-----
      1/4   c            Butter
      3/4   c            Sugar
    1       tb           Rosemary, packed/minced
                         - (fresh)
      1/4   c            Sour cream
      1/2   ts           Vanilla
    1                    Egg -- beaten
    2       ts           Baking powder
      1/4   ts           Salt
    1 1/4   c            Flour, all-purpose
      1/2   c            Walnuts -- chopped
 
   Topping:  Preheat oven to 350 F.  Melt butter in an 8″ x 8″ pan in the
   oven.  Mix in brown sugar and spread evenly over pan bottom.  Drain juice
   from pineapple into a measuring cup and reserve.  Spread drained pineapple
   evenly over the butter mixture.
   Cake:  Cream butter, add sugar and mix thoroughly.  Stir in rosemary.  In a
   separate bowl, combine 1/4 cup of the reserved pineapple juice with sour
   cream, vanilla extract, and beaten egg.  In another bowl, combine dry
   ingredients.  Add dry ingredients to butter and sugar mixture alternately
   with liquid mixture, mixing well after each addition.  Quickly fold in
   chopped nuts.  Spread batter evenly over topping in pan.  Bake about 25
   minutes until cake tests done.  Cool on wire rack 10 to 15 minutes before
   turning out onto plate.  Top with whipped cream to serve, if desired.
  
 
 
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