Pineapple Upside-Down Cake
1/2 cup butter
1 cup firmly packed light brown sugar
1 15 1/2 ounce can pineapple slices, undrained
3 eggs, separated
1 cup granulated sugar
1 cup sifted cake flour
1 teaspoon baking powder
1/4 teaspoon salt
Melt butter in 10-inch baking pan; sprinkle evenly with brown sugar. Drain pineapple, reserving 1/3-cup juice. Arrange pineapple slices in single layer over brown sugar. Place 1 cherry in center of each pineapple slice.
In large bowl, beat egg yolks until thick and lemony; gradually add granulated sugar, beating well. Combine flour, baking powder and salt, adding to egg mixture. Stir in saved pineapple juice. Beat egg whites until stiff peaks form; fold into flour mixture and spoon all evenly over pineapple slices. Bake for 30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes then invert onto serving dish.
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