Pineapple Upside Down Gingerbread Recipe
Do you want one awesome recipe idea to attempt today? This Pineapple Upside Down Gingerbread is too good to be missed, so make a special note of it it. An incredible Pineapple Upside Down Gingerbread gets its taste from Fruits. Pineapple Upside Down Gingerbread goes perfectly as Dessert. There is no bigger sin than reading this recipe of Pineapple Upside Down Gingerbread and not trying it out.
Ingredients
1 tablespoon unsalted butter or margarine, melted
1/3 cup firmly packed light brown sugar
1 tablespoon lemon juice
9 rings canned pineapple in juice, drained
1 3/4 cups all-purpose flour
1/4 cup cornstarch
1 teaspoon each ground cinnamon and ginger
1/2 teaspoon each baking powder and baking soda
1/2 teaspoon salt
1/3 cup molasses
1/3 cup granulated sugar
1/4 cupcanolaor vegetable oil
2 large egg whites
1 cup low-fat (1% milkfat) milk Creamy Whipped Topping (optional)
Directions
1 Preheat the oven to 350° F.
Lightly grease a 9" x 9" x 2" baking pan.
In the pan, stirtogetherthe butter, brown sugar, and lemon juice, then spread the mixture evenly over the bottom.
Arrange the pineapple rings on top.
2 Into a medium-size bowl, sift together the flour, cornstarch, cinnamon, ginger, baking powder, baking soda, and salt.
In a large bowl, whisktogetherthe molasses, granulated sugar, oil, and egg whites.
3 Add half of the flour mixture and half of the milk to the molasses mixture and stir just until blended.
Repeat with remaining flour and milk, taking care not to overmix.
Pourthe batter into the prepared pan, spreading it evenly over the fruit.
Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.
Set the pan upright on a wire rack and let cool for 5 minutes, then invert onto a serving platter.
Lightly grease a 9" x 9" x 2" baking pan.
In the pan, stirtogetherthe butter, brown sugar, and lemon juice, then spread the mixture evenly over the bottom.
Arrange the pineapple rings on top.
2 Into a medium-size bowl, sift together the flour, cornstarch, cinnamon, ginger, baking powder, baking soda, and salt.
In a large bowl, whisktogetherthe molasses, granulated sugar, oil, and egg whites.
3 Add half of the flour mixture and half of the milk to the molasses mixture and stir just until blended.
Repeat with remaining flour and milk, taking care not to overmix.
Pourthe batter into the prepared pan, spreading it evenly over the fruit.
Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.
Set the pan upright on a wire rack and let cool for 5 minutes, then invert onto a serving platter.
