Petitchef

Pineapple upside down cake

Dessert
8 servings
20 min
35 min
Easy
A yummy dessert, with fresh and canned pineapple. What's not to love!

Ingredients

8

Preparation

  • Preheat oven to 325 degrees F (165 degrees C).

    In a 10 inch heavy skillet with a heat-resistant handle (I use a cast iron skillet), melt 1/2 cup butter or margarine over very low heat. Remove from heat, and sprinkle brown sugar evenly over pan. Arrange pineapple slices to cover bottom of 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 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 sour cream, crushed pineapple and almond extract. Spread batter evenly over pineapple in skillet.

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Photos

Pineapple Upside down Cake, photo 1
Pineapple Upside down Cake, photo 2
Pineapple Upside down Cake, photo 3

Questions:




Comments:

jihad, 26/01/2011

Just look at it.... and you will feel the flavor

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California John
California John, 26/01/2011

Yum! Pineapple upside down, the original upside down cake, or at least the first one that, i ever knew of and trided. And such an understandable recipe, i like that! thanks!

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