** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Sift flour once, measure, add baking powder, salt, and sugar, and sift together three times.
2. Add butter. Combine egg, milk, and vanilla. Add to flour mixture, stirring until all flour is dampened; then beat vigorously 1 minute.
3. Melt 4 tablespoons butter in 8x8x2-inch pan or 8-inch skillet over low flame.
4. Add brown sugar and cook and stir until thoroughly mixed.
5. On this arrange pineapple wedges, and sprinkle nuts over top.
6. Turn batter out on contents of pan. Bake in moderate oven ( 350 degrees F ) 50 minutes, or until done.
7. Loosen cake from sides of pan with spatula, Turn upside down on dish with pineapple on top.
8. Garnish with whipped cream, if desired. Other fruits may be substituted for pineapple and nuts in this recipe.
9. These fruits include sliced apples, sliced peaches, cooked apricots or prunes, or canned or fresh cherries, seeded.
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Dietary Notes:
This recipe is a good source of Vitamin A with 14% of your daily recommended intake per serving. This recipe is high in Vitamin C with 361% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Milk, Pineapple, Butter, Gluten, Natural Sweeteners, Pecan, Wheat allergies.
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