Pineapple oatmeal upside - down,

-

 Taste the feeling, Learn how to prepare pineapple oatmeal upside - down dessert. 



12 Servings
90 Min
193 Cal

Ingredients

2 tablespoons light stick butter

1/4 cup packed brown sugar (see Tip) 4 cup chopped, dry-roasted macadamia nuts

4 (1/4 inch thick) slices peeled and cored fresh

pineapple (6 ounces)

1/4 cups all-purpose flour

½ cup packed brown sugar (see Tip) ½ cup quick-cooking rolled oats

1 teaspoon baking powder

% teaspoon apple pie spice ½ teaspoon baking soda

½ cup buttermilk

½ cup canola oil

1/4 cup refrigerated or frozen egg product, thawed,

or 1 egg, lightly beaten 1 teaspoon vanilla

Instructions

Preheat oven to 350 degrees F. Place butter in a 9-inch round cake pan. Place pan in oven about 5 minutes or until butter melts. Tilt pan to evenly coat with butter. Sprinkle the bottom of pan with the 1/4 cup brown sugar. Sprinkle with nuts. Arrange pineapple on top of nuts in pan.

In a bowl combine flour, brown sugar, rolled oats, baking powder, apple pie spice and baking soda, make a well in center of flour mixture. Add buttermilk, canola oil, egg product and vanilla. Stir just until combined (batter may be slightly lumpy). Spoon batter over pineapple slices, spreading evenly.

Bake about 35 minutes or until a toothpick inserted all the way through in the center comes out clean. Cool in pan for 5 minutes. Loosen sides of cake; invert onto cake platter. Cool 30 minutes; serve warm.

Comments

Post a Comment

Popular posts from this blog

CHICKEN & VEGETABLE PENNE WITH PARSLEY-WALNUT PESTO

-
Image
  Ingredients ¾ cup chopped walnuts 1 cup lightly packed parsley leaves 2 cloves garlic, crushed and peeled ½ teaspoon plus 1/8 teaspoon salt ½ teaspoon ground pepper 2 tablespoons olive oil 13 cup grated Parmesan cheese 1½ cups shredded or sliced cooked skinless chicken breast (8 oz.) 6 ounce s whole-wheat penne or fusilli pasta (1¾cups) 8 ounces green beans, trimmed and halved crosswise (2 cups) 2 cups cauliflower florets (8 oz .) Instructions Bring a large pot of water to a boil. Place walnuts in a small bowl and microwave on High until fragrant and lightly toasted, 2 to 2 1/2 minutes. (Alternatively, toast the walnuts in a small dry skillet over medium-low heat, stirring constantly, until fragrant, 2 to 3 minutes.) Transfer to a plate and let cool. Set 1/4 cup aside for topping. Combine the remaining 1/2 cup walnuts, parsley, garlic, salt, and pepper in a food processor. Process until the nuts are ground. With the motor running, gradually add oil through the feed tube. Add Parm...
Read more »foodrecipescookeries.blogspot.com

Peach galette dessert.

-
Image
  peach galette that combines a flaky, rustic pie crust with vanilla scented, cinnamon-spiced peaches Ingredients for Peach Galette : 2.5 Cream cheese room temperature  1.5 tablespoon Dark brown sugar 2.5 tablespoons Jam peach apricot 1.5 teaspon Cinnamon 1/2 cup Sugar 2.5 tablespoons sugar Raw 2 cups Flour 2 Butter cut into pieces 1/2 inche pieces 1.5 teaspoon Salt  2.5 Eggs  1/2 cup water Cold 2 Peaches (ripe)  medium size 1.5 lemon  How to make Peach Galette: Preheat oven to 380F. Line a sheet pan with parchment paper Now In a bowl, mix softed cream cheese, brown sugar and cinnamon. Set aside For the crust: In a separate bowl pinch together flour, salt and butter with fingertips until most of the large chunks of butter are broken up and flattened In a small bowl, whisk one egg and the ice water until well combined. Add the egg mixture into the flour. Mix until it binds together and forms a rough ball. Gently knead the ball to get...
Read more »foodrecipescookeries.blogspot.com

Apricot and passionfruit trifles

-
Image
 Guys let me show you how to prepare this simple Dessert recipe.  Apricot and passionfruit trifles Ingredients 150ml thickened cream 600g carton vanilla custard 6 large sponge finger biscuits, chopped 825g can apricot halves in natural juice, drained 1/2 cup fresh passionfruit pulp (see note) Method Step 1 Using an electric mixer, beat cream until soft peaks form. Add custard and gently stir until combined. Spoon 1 tablespoon custard mixture into each base of four 1 3/4-cup capacity serving glasses Step 2 Top with one-third of biscuits and half the apricots. Drizzle with a little passionfruit pulp and top with half the remaining custard mixture. Repeat layers. Finish with a dollop of custard mixture and remaining biscuits. Drizzle with remaining passionfruit pulp. Serve Click here for more recipes
Read more »foodrecipescookeries.blogspot.com