Fresh Pineapple Upside-Down Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1/4 cup butter or margarine |
1 cup firmly packed light brown sugar |
4 (1/2-inch-thick) fresh pineapple slices |
1/2 cup dried cherries |
1/2 cup macadamias, chopped |
3 large eggs, separated |
1 cup sugar |
1 cup all-purpose flour |
1 teaspoon baking soda |
1 teaspoon salt |
1/2 teaspoon ground cardamom (optional) |
1/3 cup milk |
Directions:
1. Melt butter in a 10-inch cast-iron skillet over medium heat, and sprinkle with brown sugar. Arrange fresh pineapple slices, dried cherries, and macadamias over brown sugar; cook until sugar is bubbly and pineapple is browned. Remove from heat.
2. Beat egg yolks until thick and pale; gradually add sugar, beating well. Combine flour, soda, and salt; stir in cardamom, if desired. Add to yolk mixture, beating just until blended. Stir in milk.
3. Beat egg whites until stiff but not dry; fold into batter, and spoon evenly over fruit.
4. Bake at 375° for 35 minutes or until a wooden pick inserted in center comes out clean. Run a knife around edge of cake to loosen; cool in pan on a wire rack 10 minutes. Invert onto serving plate.
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