May 01 2012
2/3 cup unsalted butter, divided $0.60
1/2 cup packed light brown sugar $0.10
7 pineapple slices $1.50
1 1/2 cups cake flour $0.21
1 cup sugar $0.19
2 teaspoons baking powder $0.02
1/2 teaspoon salt $0.01
2/3 cup milk $0.20
1 teaspoon vanilla extract $0.22
1 egg $0.20
Total Cost $3.25
Cost per serving $0.41
1.) Preheat oven to 350 degrees Fahrenheit. In a flameproof 9-inch cake pan, melt 1/3 cup of the butter over low heat. Sprinkle the brown sugar evenly over the butter and cook, stirring, until the sugar and butter are blended and there are no pools of melted batter, 2 to 4 minutes.
2.) Arrange the pineapple on top of the caramel. Set the pan aside.
3.) In the work bowl of an electric stand mixer fitted with the paddle attachment, or in a large mixing bowl with a handheld mixer, place the flour, sugar, baking powder, and salt and mix on low speed until well combined. Add the remaining 1/3 cup of butter along with the milk and vanilla. Beat on medium speed for 2 minutes. Scrape down the sides of the bowl. Add the egg and beat on medium speed for 2 minutes. Pour the batter over the pineapple.
4.) Bake until the cake is golden brown and a toothpick inserted in the center comes out clean, 40 to 50 minutes. Remove the pan from the oven and carefully tilt it in all directions to release the cakes from the sides of the pan. Let cool in the pan for about 3 minutes. Turn the pan over onto a serving plate and let stand for 2 to 3 minutes. Carefully lift the pan off the cake. Use a spatula to remove any fruit that is stuck to the pan and place it on the cake.
5.) Serve and enjoy!