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Old Fashioned Pineapple Upside-Down Cake
Prep
25 mins
Cook
30 mins
Servings
12
Difficulty
Medium
Ingredients
- ½ cup butter½ cup butter
- 11 cup packed light brown sugar
- 11 (20 ounce) can sliced pineapple
- 1010 maraschino cherries, halved
- 11 cup sifted cake flour
- 11 teaspoon baking powder
- ¼ teaspoon salt¼ teaspoon salt
- 44 large eggs
- 11 cup white sugar
- 11 tablespoon butter, melted
- 11 teaspoon almond extract
Instructions
- 1
Preheat the oven to 325 degrees F (165 degrees C).
- 2
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.
- 3
Sift together flour, baking powder, and salt in a bowl; set aside.
- 4
Separate eggs; place whites in a large mixing bowl and yolks in a smaller bowl.
- 5
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.
- 6
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.
- 7
Fold 1 tablespoon melted butter and almond extract into batter, then spread batter evenly over pineapple in the skillet.
- 8
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.
- 9
Dotdash Meredith Food Studios
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