Pineapple rosemary upside-down cake

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Recipe by: abdesselam

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Preparation Time:

20 Min

Serves:

Difficulty:

Moderate

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

--------------------------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.