Skillet Pineapple Upside-Down Cake |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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For a change of pace, you can substitute fresh or frozen peach slices for the pineapple in this old-fashioned recipe. Ingredients:
1/2 cup butter |
1 cup packed brown sugar |
1 can (20 ounces) sliced pineapple |
1/2 cup chopped pecans |
3 eggs, separated |
1 cup sugar |
1 teaspoon vanilla extract |
1 cup king arthur unbleached all-purpose flour |
1 teaspoon baking powder |
1/4 teaspoon salt |
maraschino cherries |
Directions:
1. Melt butter in a 9- or 10-in. ovenproof skillet. Add brown sugar; mix well until sugar is melted. Drain pineapple, reserving 1/3 cup juice. Arrange about 8 pineapple slices in a single layer over sugar (refrigerate the remaining slices for another use). Sprinkle pecans over pineapple; set aside.
2. In a large bowl, beat egg yolks until thick and lemon-colored. Gradually add sugar, beating well. Blend in vanilla and reserved pineapple juice. Combine the flour, baking powder and salt; gradually add to batter and mix well.
3. In a small bowl, beat egg whites on high speed until stiff peaks form; fold into batter. Spoon into skillet.
4. Bake at 375° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Let stand for 10 minutes before inverting onto serving plate. Place cherries in center of pineapple slices. Yield: 10 servings.
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