This upside-down pineapple cake recipe is a great take on an old-fashioned classic.
Prep: 25 mins
Cook: 30 mins
Additional: 5 mins
Total: 1 hr
Yield: 1 10-inch round cake
½ 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
¼ teaspoon salt
4 large eggs
1 cup white sugar
1 tablespoon butter, melted
1 teaspoon almond extract
Preheat the oven to 325 degrees F (165 degrees C).
Melt 1/2 cup butter over very low heat in a 10-inch heavy skillet with a heat-resistant handle or a cast iron pan. Remove from heat; sprinkle brown sugar evenly into the skillet. Arrange pineapple slices to cover the bottom of the skillet. Distribute cherries around pineapples; set aside.
Sift together flour, baking powder, and salt in a bowl; set aside.
Separate eggs; place whites in a large mixing bowl and yolks in a smaller bowl.
Beat egg whites on medium speed until soft peaks form. Add white sugar gradually, beating well after each addition. Beat until medium-stiff peaks form.
Beat egg yolks at high speed until very thick and yellow. Using a wire whisk or rubber scraper, gently fold egg yolks and flour mixture into whites with an over-and-under motion until blended.
Fold 1 tablespoon melted butter and almond extract into batter, then spread batter evenly over pineapple in the skillet.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Loosen cake edges with a table knife. Cool cake for 5 minutes before inverting it onto a serving plate.
Per Serving: 321 calories; protein 3.2g; carbohydrates 55g; fat 10.4g; cholesterol 84.9mg; sodium 183.1mg.