
This is another blast from the past. I used to think that anything upside down was quite exotic, or innovative, (or something). I'm serving the cake to Nephews #1 and 2 this evening so we'll see how the little darlings like retro food. The recipe comes from an online recipe site called allrecipes.com and is by a woman named Veruschka, who states, this is "The classic pineapple upside down cake made with fresh pineapple. Serve with dollops of creme fraiche."
Ingredients:
- 3/4 cup butter
- 3/4 cup packed dark brown sugar
- 3/4 cup unsweetened pineapple juice ( I used mango juice)
- 1 and 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup white sugar
- 3 eggs
- 1/2 teaspoon vanilla extract
- 1 fresh pineapple - peeled, cored and cut into rings
Preheat your oven to 400 degrees F.Melt the butter. Brush a little bit of the butter on the inside of a 9 inch cake pan. Mix 5 tablespoons of the butter with the dark brown sugar and 1/4 cup of the pineapple/mango juice. Place this mixture in the bottom of the cake pan. Arrange the pineapple rings on the brown sugar mixture in a decorative pattern (be creative)and set the pan aside. Stir together the flour, salt, white sugar, and baking powder. Separate the eggs then beat the whites until stiff. Beat two of the egg yolks until lemony yellow and stir in the remaining 1/2 cup pineapple juice, vanilla, and remaining melted butter. Add this mixture to the flour mixture. Gently fold in the egg whites. Pour the batter over the top of the brown sugar and pineapple rings.
Bake at 400 degrees F for 30 minutes. Let the cake cool in the pan for 10 minutes then cover the pan tightly with a serving dish and turn it upside down so that the pineapple side is up.
No comments:
Post a Comment