#MEwx Hotter today, increasing humidity and Pineapple upside down cake

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Good morning Augusta

The Red Sox beat the Blue Jays yesterday afternoon 5-0. We are now 53 and 44.

A direct, real-time feed from my personal weather station is available for you here.

This morning we have mostly sunny skies with highs in the 80’s. We’ll have South winds around 10 mph.

Tonight we’ll have mostly clear conditions this evening, becoming partly cloudy. Humid with lows in the mid 60s. Southwest winds around 10 mph, becoming light

and variable.

The readings from my weather instruments are:

Our outdoor temperature is 69.6°F, the humidity is 60% and the Dew Point is 55.2°F.

The wind direction is North Northwest between 0.0 MPH and 0.1 MPH. 

The Relative pressure is 29.81, the Absolute pressure is 29.61 and falling with a weather graphic indicating rain.

Visibility is 10.0 Miles / 16.1 Kilometers with hot, muggy and clear skies.

The UV rating is 2 out of 16, Sunrise is 5:12 AM, Sunset is 8:17 PM, Moonrise is 10:09 PM,  Moonset is 7:39 AM  and the moon phase is Waning Gibbous. 

We didn’t receive any rain here over the past 24 hours.

The RAW METAR reading from Augusta’s airport is:

METAR KAUG 191053Z AUTO 15004KT 10SM CLR 16/14 A2989 RMK AO2 SLP122 T01610139

I think that upside down cakes are a good thing to do during summer vacation time. Try this old favorite.

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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