Thursday, February 23, 2012
Pineapple Upside Down Cake
1/2 cup butter
1 cup brown sugar, light
1 (20 ounce) can sliced pineapple
10 maraschino cherries, halved
1 cup sifted cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup white sugar
1 tablespoon butter, melted
1 teaspoon vanilla extract
Preheat oven to 325 degrees. In a 10 inch heavy iron skillet, melt 1/2 cup butter over very low heat. Remove from heat, and sprinkle brown sugar evenly over butter.
Arrange pineapple slices to cover brown sugar mixture. Place cherries inside pineapple; set aside.
In a medium bowl, sift together flour, baking powder, and salt. Separate the eggs into two bowls. In a large bowl, beat egg whites just until soft peaks form. Add granulated white sugar gradually, beating well after each addition. Beat until stiff peaks form.
In a small bowl, beat egg yolks at high speed until very thick and yellow. With a wire whisk or rubber scraper, using an over-and-under motion, gently fold egg yolks and flour mixture into whites until blended. Fold in 1 tablespoon melted butter or margarine and almond extract. Spread batter evenly over pineapple in skillet.
Bake for 30 to 35 minutes, or until surface springs back when gently pressed with fingertip. Loosen the edges of the cake with table knife. Cool the cake for 10 minutes before inverting onto serving plate.