pineapple rosemary upside-down cake
INGREDIENTS
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3 tablespoons Butter
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¼ cup Sugar, brown
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¼ cup Butter
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¾ cup Sugar
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1 tablespoon Rosemary, packed/minced (fresh)
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¼ cup Sour cream
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½ teaspoon Vanilla
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16 ounces Pineapple, crushed
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1 Egg; beaten
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2 teaspoons Baking powder
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¼ teaspoon Salt
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1¼ cup Flour, all-purpose
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½ cup Walnuts; chopped
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