#MEwx sunny, mild temps and Pineapple upside down cake

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Good morning Augusta

This morning we have mostly sunny skies with highs in the upper 40s. Southwest winds around 10 mph.

Tonight it will be partly cloudy, with clouds and a chance of rain or snow after midnight. Lows around 30°F. South winds around 10 mph with gusts up to 20 mph this evening, becoming light and variable.

The readings from my weather instruments are:

The outdoor temperature is 24.4°F, the humidity is 58% and the Dew Point is 11.8°F.

The wind direction is East Southeast between 0.0 MPH and 0.2 MPH with a Wind chill of  24.6°F.

The Relative pressure is 30.32, the Absolute pressure is 30.12 and rising with a weather graphic indicating sun.

Visibility is 10.0 miles / 16.1 Kilometers with clear skies.

The UV rating is 1 out of 16, Sunrise is 6:18 A.M., Sunset is 7:07 P.M., Moonrise is 5:31 A.M., Moonset is 4:26 P.M. and the moon phase is Waning Crescent.

Augusta’s RAW METAR readings are:

METAR KAUG 021053Z AUTO 20004KT 10SM CLR M04/M11 A3038 RMK AO2 SLP292 T10441111

We had no rain here over the past 24 hours.

PINEAPPLE UPSIDE-DOWN CAKE

Serves 12

 

2 tbsp. margarine

2 tbsp. firmly packed brown sugar

4 slices water-packed canned pineapple, drained

2 maraschino cherries, cut in half

1¼ cups all-purpose flour

1½ tsp. baking powder

½ tsp. salt

5 tbsp. stick margarine, softened

¼ cup granulated sugar

1 egg

1 tsp. vanilla extract

½ cup low-fat (1%) milk

 

  • Preheat the oven to 350 degrees.
  • In an 8x8-inch baking pan, over low heat, melt 2 tbsp. margarine. 
  • Remove from heat and stir in 2 tbsp. brown sugar.  Place 4 pineapple slices on the sugar mixture, centering the slices closely in the center of the pan so all the pieces are touching.  Place a cherry half in the center of each pineapple slice.
  • In a medium bowl, whisk together 1 ¼ cup flour, 1½ tsp. baking powder, and ½ tsp. salt.
  • In another medium bowl, with an electric mixer at medium speed, beat the 5 tbsp. margarine and ¼ cup sugar until blended, about 1 minute.  Add the egg and 1 tsp. vanilla and continue beating until smooth, about 30 second.  The batter will be thin.
  • Add the flour mixture to the batter in thirds, alternating with ½ cup milk, blending until smooth, 2 minutes.  Spoon the batter on top of the pineapple mixture and spread evenly.
  • Bake until gold brown, about 25-35 minutes.  Unmold by sliding a thin knife around the cake, pressing against the pan.  Invert onto a cake plate.  Serve warm.

 

Exchanges:  1 carbohydrate, 1½ fat

Calories:  148; fat:  7 g; cholesterol:  18 mg; sodium:  231 mg; carbohydrate:  18 g; fiber:  0 g; protein:  2 g

 

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