Pineapple Upside-Down Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1/2 cup butter or margarine, softened |
3/4 cup firmly packed brown sugar |
1 (8-ounce) can sliced pineapple, drained |
9 maraschino cherries |
3 eggs, separated |
1 cup sugar |
1 cup all-purpose flour |
1/4 teaspoon salt |
1/4 cup plus 1 tablespoon water |
1 teaspoon vanilla extract |
Directions:
1. Cream butter; gradually add brown sugar, beating until light and fluffy. Spread creamed mixture evenly in a 9-inch cast-iron skillet. Arrange pineapple slices and cherries evenly over creamed mixture.
2. Beat egg yolks until thick and lemon colored. Gradually add sugar, beating well. Combine flour and salt; add to yolk mixture alternately with water, stirring well after each addition. Stir in vanilla.
3. Beat egg whites (at room temperature) until stiff peaks form: fold into batter.
4. Spoon batter evenly over pineapple slices in skillet. Bake at 350° for 50 minutes or until wooden pick inserted in center comes out clean. Cool 30 minutes in pan, and invert cake onto serving plate.
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