Pineapple Upside-down Cake |
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Prep Time: 0 Minutes Cook Time: 57 Minutes |
Ready In: 57 Minutes Servings: 10 |
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A blast from the past is this delicious 50's cake... recipe calls for a 9 cake pan but I always use our cast iron skillet! Ingredients:
3/4 cup light brown sugar |
2 sticks unsalted butter |
29 ounce can pineapple rings (delicious with fresh sliced fruit!) |
2 1/4 cups all-purpose flour |
1 tablespoon baking powder |
2 teaspoons cinnamon |
1 1/2 cups sugar |
3 large eggs, separated |
3/4 cup milk |
1 1/2 teaspoons vanilla extract |
maraschino cherries, as required, if desired |
Directions:
1. Melt 1/2 stick of butter in 9 cake pan OR cast iron skillet in preheating 350 degree F. oven.
2. Arrange pineapple slices in pan.
3. Place a cherry inside the ring of each slice, if desired.
4. Combine flour, powder and cinnamon.
5. Beat the rest of the butter with the sugar.
6. Beat in egg yolks.
7. Beat in flour alternately with milk and vanilla extract.
8. Beat egg whites until stiff but not dry and fold into batter.
9. Pour batter over fruit in pan or skillet.
10. Bake for 55 to 60 minutes.
11. Remove from oven.
12. Cool for 10 minutes.
13. Invert onto serving platter.
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