| This recipe is liked by 0 person(s). |
Pineapple upside down cake
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| Grandma McBain's Pineapple Upside-down Cake From Sharon Molinari | |
| 10 inch | cast-iron frying pan |
| 12 inch | plate |
| Medium | bowl |
| Whatever you use to beat egg whites | |
| 1/4 cube | butter |
| 1 C | brown sugar |
| 7 slices | pineapple |
| 1 C | flour |
| 1 C | sugar |
| 1 tsp. | baking powder, (make sure it’s not expired) |
| 3 1/2 tbls. | pineapple juice, (give or take) |
| 2 | eggs |
| Cherries | |
| Whipped cream | |
Melt butter in pan, low heat. Pour brown sugar over butter, let melt. (I usually go around the outer rim of the pan with the brown sugar first to make sure the butter stays on bottom/in the center. Then I fill in the rest of the pan gently with the brown sugar.) Place sliced pineapple (or crushed-drained) as many as necessary to fill pan.
In a bowl mix flour, sugar, baking powder, pineapple juice and 2 egg yolks.
Consistency should be DRY. Stiffly beat and fold in 2 egg whites. Pour
batter over pineapple, brown sugar and butter in pan. (It won’t cover every bit but it bakes up so eventually it will.) Bake at 350 degrees for about 25 minutes. Cool for a short time. Take a metal icing spatula and make sure the brown sugar is detached from frying pan. Place plate over pan and turn upside-down. Decorate with cherries and serve with whipped cream.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe