Pineapple Upside-Down Cake
Yield: Makes 12 servings
Total: 1 Hour, 25 Minutes
a.. 1 cup firmly packed light brown sugar
b.. Pinch of salt
c.. 1/2 cup butter, divided
d.. 1 medium-size peeled and cored pineapple
e.. 1 1/4 cups granulated sugar
f.. 2 large eggs
g.. 1 teaspoon vanilla extract
h.. 1 1/2 cups all-purpose flour
i.. 1 teaspoon baking powder
j.. 1/4 teaspoon salt
k.. 1/2 cup sour cream
l.. 2 egg whites
Preparation
1.. 1. Preheat oven to 325°. Combine brown sugar, pinch of salt, and 1/4 cup
butter in a heavy saucepan; cook over medium heat, stirring occasionally, 5 to
7 minutes or until mixture bubbles and sugar melts. Pour sugar mixture into a
10-inch cast-iron skillet.
2.. 2. Cut pineapple crosswise into 6 (1/4-inch-thick) rings. Arrange
pineapple rings in a single layer over brown sugar mixture.
3.. 3. Beat remaining 1/4 cup butter and granulated sugar with an electric
mixer at medium speed until creamy. Add eggs, 1 at a time, beating until
blended after each addition. Stir in vanilla.
4.. 4. Stir together flour, baking powder, and salt; add to butter mixture
alternately with sour cream, beginning and ending with flour mixture. Beat
batter at low speed until blended after each addition. Beat egg whites until
stiff peaks form; fold into batter. Pour batter over pineapple slices.
5.. 5. Bake at 325° for 40 to 45 minutes or until a wooden pick inserted in
center comes out clean. Cool in skillet on a wire rack 10 minutes. Carefully
run a knife around edge of cake to loosen. Invert onto a serving plate; spoon
any topping in skillet over cake.
~ Have a nice day & Enjoy the recipes ~
Arlette Arthur
[Non-text portions of this message have been removed]
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