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Pineapple Rosemary Upside-Down Cake




Source of Recipe


Internet


List of Ingredients




Topping:
3 Tablespoons butter
1/4 cup brown sugar
1 large can crushed pineapple

Cake:
1/4 cup butter or margarine
3/4 cup sugar
1 packed tablespoon fresh rosemary leaves, finely minced
1/4 cup sour cream
1/2 teaspoon vanilla extract
1 egg, beaten
1-1/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup English walnuts or pecans, chopped


Recipe



Preheat oven to 350 degrees.

Topping: Melt butter in 8 x 8-inch pan in oven. Mix in brown sugar and spread evenly over pan bottom. Drain juice from pineapple into 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 with liquid mixture, mix well after each addition. Quickly fold chopped nuts. Spread batter evenly on topping in pan. Bake about 25 minutes until cake tests done. Cool on wire rack 10 to 15 minutes before turning out on plate. Top with whipped cream to serve, if desired.