Thursday, December 17, 2009

Pineapple Upside-Down Cake

I baked my first Pineapple Upside-Down Cake with the recipe I found from wikibooks.  According to the recipe, this cake supposed to be baked in skillet, but because I don't have it,  I used a square baking pan instead. And it turned out very good.

 Pineapple Upside-Down Cake in a Skillet


    * 1/4 cup butter
    * 1 cup firmly packed brown sugar
    * 3/4 cup chopped pecans
    * 20-ounce can of pineapple slices, drained, reserving 5 tbsp juice
    * 3 eggs, separated
    * 1 cup sugar
    * 1 cup all-purpose flour
    * 1 teaspoon baking powder
    * 1/2 teaspoon salt
    * maraschino cherries

   1. Preheat oven to 350° F.
   2. Melt the butter in a 9-inch cast iron skillet. Add the brown sugar and pecans;
stir well to thoroughly combine, then turn off the heat -- don't cook it. Arrange 8 pineapple slices
in a single layer over the brown sugar mixture (your 9-inch skillet should accommodate 8 slices
without overlapping). Set the skillet aside.
   3. Combine the flour, baking powder and salt in a bowl; set aside.
   4. Beat the egg yolks at medium speed until they are thick and lemon colored.
Gradually add the sugar, continuing to beat. Add the flour mixture to the yolk mixture,
and stir in the reserved pineapple juice.
   5. Beat the egg whites until stiff peaks form. Fold the whites into the cake batter.
Pour or spoon the batter evenly over the pineapple slices.
   6. Bake at 350°F for 40 to 45 minutes. Cool the cake in the skillet for 30 minutes;
then invert it onto a serving plate.
Place a maraschino cherry in the center of each pineapple ring.


Post a Comment


Blog Template by