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Ingredients
1 cup plus 2 tbsp all-purpose flour
2 1/2 tsp double-acting baking powder
1/2 cup buttermilk
1/2 tsp vanilla extract
1/3 cup plus 2 tsp granulated sugar
1/4 cup sweet whipped butter
1 egg
1/4 cup less 2 tsp margarine
6 slices drained canned pineapple (no
sugar added), each slice cut into quarters
6 maraschino cherries, cut into halves
1 ounce ground walnuts
2 tbsp firmly packed light brown sugar
Method
Preheat oven to 350 degree F. -
Line twelve 2 1/2-inch-diameter muffin
pan cups with paper baking cups; set aside.
-
In small mixing bowl combine flour and
baking powder; stir to combine and set aside.
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In separate small mixing bowl combine
buttermilk and vanilla; stir to combine and set aside.
-
Using electric mixer on high speed, in
medium mixing bowl beat together sugar, butter, egg, and margarine
until thick, and lemon colored, about 1 minute.
-
Alternately add milk and flour
mixtures, beating after each addition.
-
Fill each baking cup with an equal
amount of batter (each will be about 2/3 full).
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Top each with 2 pieces of pineapple and
a cherry half.
-
In cup or small bowl combine nuts and
sugar; sprinkle 1/12 of mixture over each muffin cup.
-
Bake for 15 to 20 minutes (until cakes
are golden and a toothpick, inserted in center, comes out clean).
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Transfer cakes from pan to wire rack
and let cool.
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