Old Fashioned Pineapple Upside-Down Cake Good Recipes

Thursday, September 29, 2016

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Old Fashioned Pineapple Upside-Down Cake

"This old school cake recipe provides a honestly true take at the dessert classic: pineapple upside-down cake."

Ingredients :

4 eggs
half 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

Instructions :

Prep : 25M	Cook : 12M	Ready in : 1H

Preheat oven to 325 ranges F (one hundred sixty five stages C).
In a ten-inch heavy skillet with a heat-resistant manage (I use a cast iron skillet), soften half of cup butter over very low warmth. Remove from warmness, and sprinkle brown sugar lightly over pan. Arrange pineapple slices to cowl backside of skillet. Distribute cherries round pineapple; set aside.
Sift collectively flour, baking powder, and salt.
Separate the eggs into bowls. In a large bowl, beat egg whites simply till tender peaks form. Add granulated sugar step by step, beating well after each addition. Beat until medium-stiff peaks form. In a small bowl, beat egg yolks at excessive velocity until very thick and yellow. With a cord whisk or rubber scraper, the use of an over-and-under motion, lightly fold egg yolks and flour combination into whites till blended. Fold in 1 tablespoon melted butter or margarine and almond extract. Spread batter lightly over pineapple in skillet.
Bake until floor springs back whilst gently pressed with fingertip and a toothpick inserted inside the center comes out clean, approximately 30 to 35 mins. Loosen the edges of the cake with desk knife. Cool the cake for five minutes earlier than inverting onto serving plate.

Notes :

Reynolds® parchment can be used for easier cleanup/elimination from the pan.

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