"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Pineapple Upside-Down Cake Recipe

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This recipe for Pineapple Upside-Down Cake, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wil Wagner
Added: Saturday, June 3, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1/4 cup butter
2/3 cup firmly packed light brown sugar
20 ounce can pineapple slices, undrained
9 maraschino cherries
2 large eggs, separated
3/4 cup granulated sugar
3/4 cup all-purpose flour
1/8 teaspoon salt
1/2 teaspoon baking powder

Directions:
Directions:
Melt butter in a 9 inch cast-iron skillet. Spread brown sugar evenly over bottom of skillet.
Drain pineapple, reserving 1/4 cup juice; set juice aside. Arrange pineapple slices in a single layer over brown sugar mixture and place a cherry in center of each pineapple ring; set skillet aside.
Beat egg yolks at medium speed with an electric mixer until thick and lemon-colored; gradually add granulated sugar; beating well.
Heat reserved pineapple juice in a small saucepan over low heat. Gradually add juice to the yolk mixture, beating until well blended. Combine all-purpose flour, salt and baking powder; add dry ingredients to the yolk mixture, beating at low speed until blended. Beat egg whites until stiff peaks form; fold egg whites into batter. Spoon batter evenly over pineapple slices.
Bake at 325 degrees for 45 to 50 minutes. Cool cake in skillet 30 minutes; invert cake onto a serving plate.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
2 hours

 

 

 

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