Sunday, August 2, 2009
pineapple upside down cake
there are some people who are like "i don't like warm fruit" and that totally harshes on my gig (remember that line, amy?) because think about it, peach cobbler, apple crisp, blueberry buckle, pineapple upside down cake... that's some good stuff right there. pineapple upside down cake is always a great summer cake. or winter, or any season really. i was trying to think of something to make for my family that would be pretty easy and of course, delicious. so, hello warm fruit. i actually doubled this because i was making this for my family, and it adjusted perfectly.
1/2 c. firmly packed brown sugar
1/4 c. butter, melted
6 canned pineapple slices, drained
2 eggs, separated
1/2 c. sugar
3/4 c. flour
1/2 t. baking powder
1/4 t. salt
1/4 c. pineapple juice
(for high altitude: add 3 T. flour and bake at 375° for 30-35 minutes)
heat oven to 350° F. in a small bowl, combine brown sugar and margarine; blend well. spread in bottom of ungreased 9-inch round cake pan. (again, i doubled this, and adjusted for altitude so i did this in a 9x13 and cooked it at 375°). arrange pineapple slices over brown sugar mixture. set aside.
in a small bowl, beat egg yolks until thick and lemon colored. gradually add sugar; beat well. add flour, baking powder, salt and pineapple juice; mix well.
in another small bowl, beat egg whites until stiff peaks form. fold into batter. pour batter evenly over pinapple slices.
bake for 30-35 minutes or until toothpick inserted in center comes out clean. cool upright in pan 2 minutes. invert cake onto serving plate. serve warm.
(recipe from the pillsbury complete cookbook)