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Pineapple upside-down cake

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Ingredients/Components

sugar - 1 c
salt - 1/8 tsp
flour - 1 c
brown sugar - 1 c
butter - 1/2 c
eggs, separated - 3 item
baking powder - 1 tsp
pineapple juice - 5 Tbsp
large can sliced pineapple - 1 item
to 10 large whole pecan halves - 8 item

How to make pineapple upside-down cake:

Melt butter in large baking pan. Spread brown sugar evenly in pan and arrange pineapple slices on sugar, filling in spaces with pecans. (You can add maraschino cherries in the pineapple centers.) Mix flour, baking powder and salt together. Beat egg yolks until light, adding sugar gradually. Add pineapple juice and flour. Fold in stiffly beaten egg whites. Pour batter over pineapple. Bake in 375° oven for 30 to 35 minutes. Turn upside down on cake plate.

Batter may be divided to make two thinner cakes. Also instead of pineapple, you may use any other kind of stewed, fresh or canned fruit.

Recipe categories: Desserts, Cakes, Pineapple.

Rating:

3.3

Average rating: 3.3, total votes: 7

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