This recipe I found in a library cookbook by Kathleen King. The toffee bits in this cake increases the butterscotch flavor with wonderful results.
Provided by waynejohn1234
Categories Dessert
Time 1h18m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Grease well a 9 inch round cake pan.
- Drain pineapple, discarding juice for another use. Reserve 7 pineapple rings. Coarsely chop the remaining pineapple.
- Melt 4 tbls. of sliced butter in the cake pan over medium heat. Remove from heat and sprinkle with toffee bits.
- Arrange pineapple rings in the pan, placing a cherry in the center of each.
- Sift together dry ingredients.
- In another bowl beat sugar and the 8 tbls. butter until light and fluffy, about 3 minutes One at a time beat in the eggs, followed by vanilla, scraping down the bowl as needed.
- At low speed, the the flour mixture in thirds, alternating with the yoghurt. Mix until smooth. Do not overmix.
- Stir in chopped pineapple.
- Spread the batter evenly over pineapple rings and cherries.
- Bake until top is golden and a wooden toothpick inserted in the center comes out clean. - about 40 mins.,.
- Let cool in pan 5 minutes.
- Run a knife around the inside of the pan. Place a serving plate over the pan and invert pan and plate together to unmold.
- Enjoy.
Nutrition Facts : Calories 484.5, Fat 25, SaturatedFat 15, Cholesterol 102.6, Sodium 531.3, Carbohydrate 62, Fiber 1.6, Sugar 42.5, Protein 5.1
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