PINEAPPLE UPSIDE DOWN CAKE

 

 

 

 

 

 

 

 

 

 

 

 

 

 

INGREDIENTS:

 1/4 cup Butter                                                             1 tsp. Baking Powder

1/2 cup Brown Sugar                                                    1/8 tsp. Salt

1 No. 2 can sliced Pineapple                                          3 Eggs, separated

12 Maraschino Cherries, blotted dry                               1 whole Egg

1 cup sifted Flour                                                         1 cup Granulated Sugar

1/2 cup Sour Cream

DIRECTIONS:

 

  •  Melt the Butter in a 9 x 9” cake pan; spread the Brown Sugar evenly in the pan and arrange the   Pineapple slices on the Sugar.
  • Place a Maraschino Cherry in the middle of each Pineapple slice; set aside.
  • Adjust the oven rack to the middle position and preheat the oven to 375 degrees.
  • Sift the Flour, Baking Powder and Salt together.
  •  Beat the Egg Yolks and whole Egg until light, adding the Sugar gradually.  (This    works best if you use an electric mixer)
  • Add the Sour Cream and the sifted Flour.
  • Beat the Egg Whites until they are stiff and fold into the Cake Batter.
  • Pour the Batter over the Pineapple.
  • Bake in the preheated oven for 30-35 minutes.
  • Cool for 5 minutes on a wire rack; place a plate over the pan and invert.
  • Serve with Whipped Cream or Ice Cream.

 

Yield:  8 Servings

 

 

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