Pineapple Upside Down Cake
4 eggs
1/2 cup butter
1 cup packed light brown sugar
1 teaspoon cinnamon
1 (20 ounce) can sliced pineapple
20 maraschino cherries
1 1/3 cup sifted cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup white sugar
1 tablespoon butter, melted
2 Tablespoons yogurt.
1 teaspoon vanilla extract
1/2 cup butter
1 cup packed light brown sugar
1 teaspoon cinnamon
1 (20 ounce) can sliced pineapple
20 maraschino cherries
1 1/3 cup sifted cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup white sugar
1 tablespoon butter, melted
2 Tablespoons yogurt.
1 teaspoon vanilla extract
Preheat oven to 325 degrees.
In a large cast iron skillet, melt 1/2 cup butter over very low heat. Remove from heat, and sprinkle brown sugar and cinnamon evenly over pan.
Arrange pineapple slices to cover bottom of skillet (reserve juice).
Distribute cherries around pineapple; set aside.
Sift together flour, baking powder, and salt.
Separate the eggs into two bowls. In a large bowl, beat egg whites just until soft peaks form. Add granulated sugar gradually, beating well after each addition. Beat until stiff peaks form. In a small bowl, beat egg yolks at high speed until very thick and yellow, add 1/2 cup of the reserved pineapple juice. With a wire whisk or rubber scraper, using an over-and-under motion, gently fold egg yolk mixture and flour mixture into whites until blended. Fold in 1 tablespoon melted butter or margarine, yogurt, and vanilla extract. Spread batter evenly over pineapple in skillet.
Bake for 40 to 45 minutes, or until surface springs back when gently pressed with fingertip. Loosen the edges of the cake with table knife. Cool the cake for 5 minutes before inverting onto serving plate.
In a large cast iron skillet, melt 1/2 cup butter over very low heat. Remove from heat, and sprinkle brown sugar and cinnamon evenly over pan.
Arrange pineapple slices to cover bottom of skillet (reserve juice).
Distribute cherries around pineapple; set aside.
Sift together flour, baking powder, and salt.
Separate the eggs into two bowls. In a large bowl, beat egg whites just until soft peaks form. Add granulated sugar gradually, beating well after each addition. Beat until stiff peaks form. In a small bowl, beat egg yolks at high speed until very thick and yellow, add 1/2 cup of the reserved pineapple juice. With a wire whisk or rubber scraper, using an over-and-under motion, gently fold egg yolk mixture and flour mixture into whites until blended. Fold in 1 tablespoon melted butter or margarine, yogurt, and vanilla extract. Spread batter evenly over pineapple in skillet.
Bake for 40 to 45 minutes, or until surface springs back when gently pressed with fingertip. Loosen the edges of the cake with table knife. Cool the cake for 5 minutes before inverting onto serving plate.
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