Pages

Friday

Pineapple Upside Down Cake

I don't know why, but this is one of those cakes I never think to make. It is so good, which makes makes it weird that I don't.



It's actually my dad's favorite, which is the only reason I thought to make it the other night when they came to dinner.

It turned out delicious. So moist and flavorful, then there's that caramelized topping,,,,,oh my yummy goodness! My hubby said he couldn't remember ever eating it before and said he thinks it is probably one of his favorites now.

It simple to put together.


After you melt the butter and sugar, just place the pineapples and cherries in a design around the skillet, or 9x9 baking dish if you don't have one. You can also add pecans if you so desire.

Next just prepare the batter, pour it in, and bake it.


Just that easy. Wow, was this good. I got to say, I'm pretty proud of myself for only eating one bite. Seriously, just one tiny bite (counting points), but oh was that bite delectable. 
The family devoured it.

Pineapple Upside Down  Cake
8 servings

6 tbsp butter
1 cup firmly packed brown sugar
20 oz can pineapple slices, reserve juice
Maraschino cherries, halved
2 large eggs, separated
1 egg yolk
1 cup sugar
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp ground cinnamon, heaping
1/4 tsp salt
1 tsp vanilla extract
1/4 tsp cream of tartar

Melt butter in a large 10” cast iron skillet over low heat. Sprinkle brown sugar in skillet and remove from heat.

Drain pineapple, reserving 1/4 cup juice. Set juice aside. Reserve 6 whole pineapple slices, slicing the rest in 1/2. Place whole pineapple slices on top and arrange sliced pineapple slices around the side. Place a cherry 1/2 in the middle of all slices.

Beat 3 egg yolks at high speed with an electric mixer until thick and pale; gradually add 1 cup sugar; beating well. Combine flour and next 3 ingredients; stir well. Add to egg mixture alternately with reserved 1/4 cup pineapple juice. Stir in vanilla.

Beat the 2 egg whites and cream of tartar at high speed until stiff peaks form; fold beaten egg whites into batter.

Spoon batter evenly over pineapple in the skillet. Bake at 350* for 40-45 minutes or until cake is set. Immediately invert cake onto a serving plate. Scrape any remaining glaze from skillet onto cake.

Cut into wedges to serve. 

No comments:

Post a Comment