This is a old recipe that delivers a good take on the classic pineapple upside-down cake, you should try this delicious dessert
Preparation Time: 25 mins
Cook: 30 mins
Additional: 5 mins
- 4 eggs
- ½ cup butter
- 1 cup packed light brown sugar
- 1 (20 ounce) can sliced pineapple
- 10 maraschino cherries, halved
- 1 cup sifted cake flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup white sugar
- 1 tablespoon butter, melted
- 1 teaspoon almond extract
Preheat the oven to 325 degrees F (165 degree C).
In a 10-inch heavy skillet with a heat-resistant handle (I use a cast iron skillet), melt 1/2 cup butter over very low heat. Remove from heat, and sprinkle brown sugar evenly over the pan. Arrange pineapple slices to cover the bottom of the skillet. 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 medium-stiff peaks form. In a small bowl, beat egg yolks at high speed until very thick and yellow. With a wire whisk or rubber scraper, using an over-and-under motion, gently fold egg yolks and flour mixture into whites until blended. Fold in 1 tablespoon melted butter or margarine and almond extract. Spread batter evenly over pineapple in skillet.
Bake until the surface springs back when gently pressed with fingertip and a toothpick inserted in the center comes out clean, about 30 to 35 minutes. Loosen the edges of the cake with a table knife. Cool the cake for 5 minutes before inverting onto a serving plate.