Saturday, February 3, 2007
Pineapple Upside-Down Cake
1/4 C. butter 2/3 C. firmly packed light brown sugar 20 oz. canned pineapple slices 9 maraschino cherries 2 large eggs, separated 3/4 C. granulated sugar 3/4 C. all-purpose flour 1/8 t. salt 1/2 t. baking powder In 9-inch cast-iron skillet, melt butter. Spread brown sugar evenly over bottom of skillet. Drain pineapple, reserving 1/4 cup juice; set juice aside. Arrange pineapple slices in single layer over brown sugar mixture and place cherry in center of each pineapple ring; set skillet aside. Heat oven to 325° F. In bowl of electric mixer, beat egg yolks at medium speed until thick and lemon-colored; gradually add granulated sugar, beating well. In small saucepan over low heat, heat reserved pineapple juice until warm. Gradually add juice to yolk mixture, beating until well blended. Combine all-purpose flour, salt and baking powder; add dry ingredients to yolk mixture, beating at low speed until blended. Beat egg whites until stiff peaks form; fold egg whites into batter. Spoon batter evenly over pineapple slices. Bake 45-50 minutes. Cool cake in skillet 30 minutes; invert cake onto serving plate. ---------------------- |
