Old Fashioned Upside-Down Cake |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 8 |
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A traditional pineapple upside-down cake cooked in a cast-iron skillet. I guess you could use a regular cake pan as well. I found in an article on skillet recipes years ago-sounded strange, but it is very good. Ingredients:
2/3 cup butter |
2/3 cup firmly packed brown sugar |
1 (16 ounce) can sliced pineapple |
8 maraschino cherries |
1 1/2 cups sifted cake flour |
1 3/4 teaspoons baking powder |
3/4 teaspoon salt |
2 eggs, separated |
3/4 cup granulated sugar |
1 teaspoon lemon, zest of, freshly grated |
1 teaspoon lemon juice |
1 teaspoon vanilla |
1/2 cup sour cream |
Directions:
1. Melt 1/3 cup of the butter in a 10-inch cast-iron skillet; stir in brown sugar until well blended.
2. Drain pineapple, reserving 2 tablespoons of the syrup.
3. Arrange pineapple slices close together in butter-sugar mixture.
4. Center each slice with a cherry.
5. Sift flour, baking powder and salt onto waxed paper.
6. Beat egg whites until foamy in medium bowl.
7. Beat in 1/4 cup of the granulated sugar a tablespoon at a time until meringue stands in soft peaks.
8. With same beater, beat remaining 1/3 cup butter with remaining 1/2 cup sugar until fluffy.
9. Beat in egg yolks, lemon rind, lemon juice and vanilla.
10. Blend flour mixture into creamed mixture alternately with sour cream and the 2 tablespoons reserved pineapple syrup.
11. Fold meringue until no streaks of white remain.
12. Pour over pineapple in skillet.
13. Bake in a 350° oven for 35 minutes or until center springs back when lightly touched with fingertip.
14. Cool cake in skillet on wire rack for 10 minutes; then invert over serving plate.
15. Allow skillet to remain over a cake a minute for syrup to drain from pan.
16. Serve warm or cold.
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