What did you do today in the heat? Me? I decided to bake. I tend to do this when it's warm and I have to shut my doors and windows and turn on the A/C. Today it was individual Pineapple Upside-Down cake. Yummo!
The recipe can be found in the June edition of Food Network Magazine.
I like this recipe because it makes four. Just perfect for our family and no leftovers for me to snack on!
I may just have to put a scoop of vanilla ice cream on the side though.
Mini Upside-Down Cakes
Brush four 4-ounce ramekins with butter. Sprinkle brown sugar in the bottom of each and line with sliced pineapple. Whisk 1 egg, 1/4 cup buttermilk, 3 tablespoons melted butter and a dash of vanilla in a bowl, then stir in 1/2 cup flour, 6 tablespoons granulated sugar, 1/2 teaspoon baking powder, 1/8 teaspoon baking powder and a pinch of salt. Divide among the ramekins. Bake at 350 degrees for 20 minutes. Let cool, then unmold and top with confectioners' sugar.