Well Sunday's seem to be my experiment days. A couple of Sundays ago I made this cake along with a Pineapple Chicken. I had bought a pineapple and before it went bad I need to make something. I wanted to make a main dish and a dessert. I haven't made pineapple upside down cake since I was in my 20's. That's like light years ago. :) Well anyway I found a recipe at all recipes and adapted it.
1/2 cup butter
1 cup packed light brown sugar
4 or 5 slices fresh pineapple or (20 ounce) can sliced pineapple
10 maraschino cherries
3/4 cup sifted flour
1/4 cup corn starch
1 teaspoon baking powder
1/4 teaspoon salt
1 cup white sugar
1 teaspoon almond extract
1/4 cup sour cream
1/2 cup can crushed pineapple w/juice
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.
Bake for 40 to 45 minutes, or until surface springs back when gently pressed with fingertip. Loosen the edges of the cake with knife and the invert to
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