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Peppered Pineapple Upside-Down Cake

June 6, 2013

Serves 8-10

INGREDIENTS16 tbsp. unsalted butter, softened, plus more for greasing
1 cup packed dark brown sugar? cup roughly chopped pecans, toasted
3 tbsp. dried cherries
8 canned sliced pineapple rings
1 ? cups cake flour
2 ? tsp. freshly ground black pepper
? tsp. baking powder
? tsp. baking soda
? tsp. kosher salt
1 cup sugar
3 eggs
1 cup sour cream
3 tbsp. fresh lemon juice
1 tsp. vanilla extract

INSTRUCTIONS1. Heat oven to 350°F. Heat 8 tbsp. butter in a small skillet over medium-low heat. Add brown sugar and cook, swirling often, until the sugar is melted and the mixture is bubbly, about 5 minutes. Immediately pour into a greased 9" cake pan and swirl to evenly coat the bottom. Arrange pecans, cherries, and pineapple on top of the brown sugar mixture.

2. In a bowl, whisk together flour, pepper, baking powder, baking soda, and salt and set aside. In another bowl, beat remaining butter and sugar with a hand mixer until fluffy, about 3 minutes. Add eggs one at a time, beating after each addition. Add sour cream, juice, and... Get the recipe >>

    


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